The Good Food Institute 128d ago

Seminar Series: The Science of Alt. Protein Bean breeding and genetics for sustainable protein production Dr. Valerio Hoyos-Villegas Michigan State University February 19, 2026 ++++++++++++++++++++++++++++++++++++++++++++++ Dr. Valerio Hoyos-Villegas leads the dry bean breeding and genetics program at Michigan State University. His program develops high-performing dry bean cultivars that are resilient to environmental pressures and offer strong processing characteristics and nutritional quality, including high protein content, for both industry and consumers. His group conducts research in dry bean genetics, genomics and statistical and population genetics as well as high-throughput phenotyping for agronomic traits and processing quality. In this webinar, Dr. Hoyos-Villegas shares insights from his team’s work in dry bean genetics and genomics, statistical and population genetics, and the application of high-throughput phenotyping to evaluate agronomic traits and processing quality. Moderator: Bianca Datta, Ph.D., Senior Scientific Partnerships Manager, The Good Food Institute ++++++++++++++++++++++++++++++++++++++++++++++ About The Good Food Institute: The Good Food Institute is a nonprofit think tank and international network of organizations working to accelerate alternative protein innovation to build a more sustainable, secure, and just food system. Learn more at https://gfi.org/​ Want to join our good food community? Visit https://gfi.org/community/​ GFIdeas is a community for entrepreneurs, scientists, students, and subject matter experts who are driving alternative protein innovation.