Dr. Daniel Dikovsky

Areas of expertise: Plant-based meat, biomimicry, whole cut alt-meat technologies, sensory evaluation, tissue engineering, 3D printing, biomaterials, materials engineering, chemistry, AI, scientific method.

Daniel Dikovsky is an accomplished scientific and technological leader with over two decades of experience spanning alt-proteins, 3D printing, materials science, tissue engineering, and innovative food technologies. With a solid foundation in innovation, R&D leadership, intellectual property development, and cross-sector collaboration, Daniel has played a pivotal role in advancing the alternative protein sector over the past 6 years.

As CTO at Redefine Meat, he spearheaded the development of Plant-Based Tissue Engineering (PBTE), an innovative approach that enables the creation of whole-cut plant-based meat products with advanced structural and sensory attributes. His leadership resulted in the establishment of an end-to-end platform integrating materials science, digital design, and food technology, positioning the company at the forefront of alt-meat (New Meat) development and commercialization. This work has contributed to the creation of over 15 patent families and a globally recognized technological framework for alt-meat innovation.

In his current role as Global Lead for Plant-Based Innovation at The Good Food Institute Israel (GFI Israel), Daniel focuses on mapping the scientific and technological landscape of meat analogs, identifying transformative opportunities, and driving their adoption across industrial, scientific, investment, and policy sectors. His work is dedicated to accelerating the global shift towards animal-free proteins through strategic leadership, ecosystem collaboration, and the removal of barriers to innovation and adoption.

Daniel holds a Ph.D. in Biomaterials and Tissue Engineering from the Technion – Israel Institute of Technology, and an M.Sc. in Applied Chemistry and Composite Materials from the Hebrew University of Jerusalem. He is an active contributor to the scientific community, a keynote speaker at leading food-tech and alternative protein conferences, and a reviewer for the Current Research in Food Science journal.