Food@Stanford Snack Grant Shark Tank Continues!

Thursday, May 14, 2026
1:00–5:00pm
Clark Center Auditorium

Food@Stanford Snack Grants aim to advance cutting-edge research, foster innovation, and support educational initiatives at the intersection of food, medicine, and human health.

1:00-2:00pm
Keynote Speaker:
Michiel Bakker, President of The Culinary Institute of America

2:00-4:00pm
The Shark Tank Continues

The 2025 Snack Grant Award recipients will each give a 10-minute update in a “Shark Tank” style, from which the committee will decide on follow-up funding.

• Gardner, Kuhl, Luby, and King Team - "How Much Alt-Meat (and Alt-Dairy) to Eat?" 
• Cremer Team - "From (Ov-)Albumin to Zein: Quantifying the Impact of Dietary Protein Sources on Gut Microbial Toxin Fluxes" 
• Mudgett and Sattely Team - "Engineering Tomato Lipids to Combat Postharvest Fruit Loss & Increase Availability" 
• Huang and Spencer Team - "Diet, Medicine, and Microbes: Uncovering the Impact of Traditional Compounds on the Small Intestinal Microbiome" 
• Sattely and Fischbach Team - "Engineering Tolerogenic Vaccines to Prevent Food Allergy" 
• Hill-Maini and Sonnenburg Team - "Genetic Design of Fungal Foods for Human and Planetary Health" 
• Brophy Team - "Assessing the Impact of Microbial Priming for Wheat Drought Tolerance on Nutritional Value" 
• Brown Team - "Sustainable Synergy in Food and Fiber Production" 
• Goldman Rosas Team - "OMNI-FIM: Objective Measures for Nutrition Innovation to Advance Food is Medicine" 
• Luby and Dodd Team - "Transforming Single Cell Protein into Healthy Sustainable Human Food" 
• Sonnenburg and Gardner Team - "Defining the Therapeutic Potential of Fermented Food-Derived Metabolites"
• Kuhl and Gardner Team - "The Stanford Burger Study: An AI-Powered Texture and Taste Mapping to Promote Healthier Food Choices"

4:00-5:00pm
Reception for Registered Guests