Cultured Meat And Future Food Podcast

The Cultured Meat Symposium 2021 (CMS21) is taking place this October 22-23, 2021 in person. Learn more and register at https://cms21.io Dr Bianca Le is a cell biologist and Honorary Fellow in Agriculture and Food at the University of Melbourne. Bianca completed her PhD at the Biomedicine Discovery Institute at Monash University and is currently the Director of Cellular Agriculture Australia, a nonprofit dedicated to promoting and accelerating R&D in the cellular agriculture industry. When Bianca’s not doing science, she talks and writes about it. She is an experienced science communicator and has contributed to various national policy projects spanning diversity in STEM workplaces, waste management, and science diplomacy at the Academy of Technology and Engineering. Earlier this year, Bianca was one of the 60 STEM experts in Australia selected to be a part of 'Superstars of STEM', a nationally funded program to elevate the public profile of prominent women in STEM. --- Support this podcast: https://an

The Cultured Meat Symposium 2021 is taking place in San Francisco on October 22-23, 2021. Learn more and register at https://cms21.io Marie Gibbons is a well known name in the industry. She recently moved to Sydney from Berkeley, CA to join Vow as a research scientist As a passionate animal lover and veterinary student-turned-cultured meat researcher, she joined the cellular agriculture field in 2016 in hopes of removing animals from food production. She was granted research fellowships with both New Harvest and the Good Food Institute and spent her graduate studies focusing on large scale cultured poultry production at North Carolina State University and Harvard Medical School. Upon graduation, Marie joined Memphis Meats, now Upside Foods, as the founder of their media development department. There, she spent over 2 years developing scalable, edible, animal component free media for multiple species and cell types. She now works with Vow's incredible team of scientific researchers, engineers, robots, and off

The Cultured Meat Symposium 2021 is taking place in San Francisco this October 22-23, 2021. Learn more at https://cms21.io. David Kay is the Director of Communications and first employee at UPSIDE Foods. David leads the company's communications and public relations strategies, and helps develop and execute the company’s policy strategies. David played a key role in initiating the founding of AMPS Innovation, the trade coalition for the cultured meat, poultry and seafood industry in the US. David has spoken at or been interviewed in The Atlantic, Vice, The Chicago Tribune, Quartz and SXSW, and has given the keynote address at the Cultured Meat Symposium, Cell Agri, and the Food Innovation Summit.   Prior to joining UPSIDE Foods, David studied political science at Stanford University and worked with a variety of non-profits to encourage more sustainable eating practices. --- Support this podcast: https://anchor.fm/futurefoodshow/support

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at www.bv.com. Doug Dresslaer is the Director of Cultural Innovation for Dairy Farmers of America.  Doug works with DFA farmer members and employees to foster a culture of innovation within the Cooperative to help keep DFA at the forefront of emerging technologies and trends in the industry.  Prior to joining DFA in 2019, Doug worked with the cooperative as managing director of the T-Mobile and DFA Accelerator program working with startups to help build partnerships between small businesses and T-Mobile and DFA. --- Support this podcast: https://anchor.fm/futurefoodshow/support

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at https://www.bv.com Matt grew up in New Zealand. He studied microbiology and genetics at the University of Auckland before co-founding New Culture, a venture-backed cell ag startup based in the Bay Area that is making cow cheese without the cow. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Technically Food: Inside Silicon Valley's Mission to Change What We Eat is available on June 1st. Learn more about the book and pre-order at http://itstechnicallyfood.com/.  Alex Shirazi sits down with Larissa Zimberoff as they discuss startups highlighted in her upcoming book as well as nuances of why and how people eat what they eat! Larissa's Bio, from the book, below. Larissa Zimberoff doesn’t like to eat on the go but is known to walk miles to sample something delicious. She is an itinerant fruit forager, and will pluck a white loquat, fuyu persimmon, or green apple off any wandering branch. The story she tells friends will be about scaling the fence, and how great that fruit tasted. College years were spent at UCSD, wandering the eucalyptus groves and beaches of San Diego. Eventually, she landed in the Bay Area. Larissa worked in San Francisco’s tech industry for more than a decade, including at Gap Inc, Yahoo!, and Flickr, but found her way out. She moved to New York in 2011, lived on the Lower Ea

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at https://www.bv.com Mike is a Senior Associate Merchant at FreshDirect, a New-York based online grocer.  He joined FreshDirect in 2019 to work in their express, one-hour delivery service, improving the supply chain, buying and merchandising for Meat, Poultry, and Seafood.  He took over the Meat and Poultry sourcing and supply chain at FreshDirect in April 2020, right at the start of the COVID pandemic, and spends most of his time on FreshDirect’s four whole-animal programs—Grass Fed Beef, Antibiotic-Free Angus Beef, Pasture-Raised Pork, and Pasture-Raised Lamb. Mike graduated from Cornell University in the winter of 2016, where he studied Food Industry Management and Environmental Science.  Prior to FreshDirect, he worked for Smithfield Foods, where he worked for their Walmart sales team, as well on the Foodservice Marketing team. --- Support this podcast: https://anchor.fm/futurefoodshow

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at www.bv.com We're excited to welcome Didier Toubia of Aleph Farms back on the show! Didier Toubia is the Co-Founder and CEO of Aleph Farms, a cultivated meat company that is shaping the future of food by growing slaughter-free beef steaks directly from cow cells, preserving natural resources, and avoiding the use of antibiotics. Prior to Aleph Farms, Didier co-founded and led IceCure, which went public in 2010, and served as the CEO of NLT Spine, which was acquired by SeaSpine in 2016. Didier was trained as a Food Engineer and Biologist at Agrusup (Dijon, France) and holds a joint executive MBA from Kellogg (IL, US) and Recanati (Israel). --- Support this podcast: https://anchor.fm/futurefoodshow/support

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at www.bv.com Sonia Lo, Chief Executive Officer, Sensei Ag Sonia Lo joins the Sensei Ag team with over 32 years of combined agriculture, technology and business experience. Ms. Lo began her career in technology with a UK media conglomerate. She then went on to build her first tech venture as CEO of eZoka Group, a UK-based internet startup that was sold in 2002. Following eZoka, Ms. Lo founded and served as Managing Director of Chalsys LLP, an advisory and direct investment firm which has invested over $120 million in 15 global growth stage companies. From Chalsys, she became the Director of Localization and Global Content for Google, Inc. Most recently, prior to Sensei Ag, Ms. Lo was CEO of Crop One Holdings, Inc., a vertical farming company that owns FreshBox Farms in Millis, MA and a joint venture with Emirates Flight Catering in Dubai which building one of the world’s largest vertical farms with an antic

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at www.bv.com We are excited to have two fantastic guests on today's episode. Christie Lagally of Rebellyous Foods and Zack Olson of Black & Veatch. Christie Lagally is the founder and CEO of Rebellyous Foods, a food production technology company working to make plant-based meat price-competitive with traditional chicken products. Ms. Lagally is a mechanical engineer and holder of multiple patents in manufacturing technology.  She spent much of her career in the aerospace industry working on commercial airplanes and spacecraft in testing, design, and manufacturing at Boeing Commercial Airplanes.  Previously, Ms. Lagally served as a Senior Scientist for the Good Food Institute uncovering the technical barriers in the development of plant-based meat and clean meat (i.e. cultured meat). Ms. Lagally holds Bachelor's degrees in Organizational Psychology and Mechanical Engineering and a Master’s of S

This episode is sponsored by the Black & Veatch NextGen Ag Team. Learn more about Black and Veatch at https://www.bv.com. Lou Cooperhouse is recognized as a leading global authority in food business innovation and technology commercialization, with extensive leadership experiences throughout his 35-year career in the food industry. He is a results-driven professional, and has led cross-functional teams in a wide array of industry settings that include: multinational corporations, foodservice and retail operations, new business startups, mid-sized and family-run companies, university entrepreneurship and innovation centers, and industry trade associations. Lou also has considerable expertise in food safety and quality assurance systems, and has provide leadership at numerous FDA and USDA-inspected operations throughout his career, and has conducted third-party audits of dozens of food companies throughout the nation as well. \ Lou received a MS in Food Science and BS in Microbiology, both from Rutgers Univ

Steve Matzke is Senior Manager of Pioneering Innovation for CP Kelco, a global provider of nature-based ingredients, and he is based in San Diego.  Steve received a master’s degree in chemical engineering from UC-Berkeley and has spent the majority of his career in process development and the manufacturing of fermentation-derived ingredients.  He has intimate knowledge of large-scale fermentation processes and has spent significant time in all three of CP Kelco’s fermentation manufacturing sites in the U.S. and China.  His current focus is in the alternative protein space and how CP Kelco can contribute to this evolving foodscape. CP Kelco has nearly 90 years of experience serving food, beverage and consumer products manufacturers worldwide. The company unlocks nature-powered success and applies innovation and problem solving to develop tailored solutions for its customers. Pectin, gellan gum and citrus fiber are among the nature-based ingredients in CP Kelco’s portfolio. Learn more at https://

This episode is part of the New Harvest Fellowship Series. Santiago Campuzano, a former Research Fellow, received his MSc from the University of Ottawa under the supervision of Andrew Pelling. While at the Pelling Lab, Santiago’s research demonstrated how celery can be repurposed as animal-free scaffolding capable of recreating alignment of skeletal muscle cells in vitro. Now residing in Vancouver, Santiago currently works as a Bioengineer at STEMCELL Technologies. Santiago is also an active member of the Open Science Network, a local community lab devoted to educating community members and facilitating multidisciplinary collaborations. --- Support this podcast: https://anchor.fm/futurefoodshow/support

This episode is part of the New Harvest Fellowship Series. To learn more about New Harvest, visit https://new-harvest.org. Cameron is a postdoctoral fellow at the University of Calgary. His  research seeks to leverage protein biochemistry for the advancement of  cellular agriculture. Cameron’s work involves using microbes to produce  growth factors that can then be used to improve the outcomes of fish  cell culture. His other research interests include fungal secondary  metabolism and structural biology. ORIGINAL PHOTO BY AZIN GHAFFARI/POSTMEDIA --- Support this podcast: https://anchor.fm/futurefoodshow/support

This episode is part of the New Harvest Fellowship Series. Learn more about New Harvest at https://new-harvest.org. John is a fourth year PhD Candidate working on cultured meat in the  David Kaplan Laboratory, alongside Andrew Stout, Natalie Rubio, Ning  Xiang, Michael Saad and Sophie Letche - a growing cell-ag team! John's  goal is to develop scalable techniques to overcome the challenge of  oxygen and nutrient delivery to cells within larger tissues. For  example, it is often quoted that cells can only survive ~200 microns  away from a blood vessel or other source of nutrition (e.g the culture  media). This means that even a 1 mm thick tissue might encounter cell  viability or survival issues within its core/central region. To address  this, John is investigating methods to generate macroscale constructs of  muscle and fat via perfused 3D tissue culture strategies. The hope is  that methods to support cell survival in larger constructs will enable  

Joel Kenigsberg is a rabbi, educator and researcher with a special  interest in the application of ancient religious texts to modern  technological innovations. He has presented extensively on this topic at  international forums including at Oxford, UCL, London School of Jewish  Studies and the European Conference of Rabbis, as well as publishing  articles in both mainstream and academic press and consulting some of  the leading companies in the cellular agriculture field. Rabbi Kenigsberg received his ordination from the Chief Rabbinate of  Israel.  He holds an MA from Bar-Ilan University in the  interdisciplinary field of science and Jewish religious law, and  graduated from the Manhigut Toranit (Torah leadership) program at the  prestigious Eretz Hemdah Institute of Advanced Jewish Studies in  Jerusalem, where he formed part of a team of scholars fielding  cutting-edge questions from around the world. --- Support this podcast: https://anch

This episode is part of the New-Harvest Fellowship Series. Learn more about New Harvest at http://new-harvest.org. Zachary Cosenza works on computational tools for design optimization and parameter estimation using optimal experimental design, machine learning, Bayesian optimization, and other statistical learning methods for design of cell growth media for bioprocesses in cell-based meat industry. --- Support this podcast: https://anchor.fm/futurefoodshow/support

On this episode, Alex Shirazi chats with Dave Schnettler of Lab Farm Foods about the future of food tech investing and Lab Farm Foods. Dave Schnettler is an early-stage tech investor and serial entrepreneur. He previously co-founded a digital marketing agency and investment syndicate. Dave brings his business expertise and knowledge of the cellular agricultural landscape to the Lab Farm Foods table, overseeing all non-tech aspects of daily operations. --- Support this podcast: https://anchor.fm/futurefoodshow/support

This is the first episode with three guests joining us for the Cultured Meat and Future Food Podcast. Please welcome Martín Salinas, Henk Hoogenkamp, and Gastón Paladini  of Mollec Science. Moolec Science is a global pioneer using Molecular Farming to introduce a hybrid concept between plant-based and cell-based technologies in the alternative proteins space. It is a newly formed Ag-Foodtech company consolidating a unique pipeline of projects and capabilities in the Molecular Farming space, with more than one decade under development. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Kai Steinmetz is a PhD candidate from the University of Auckland. His  research aims to create serum free and cost-effective growth and  differentiation media for cultured meat production - both basal media  and serum requirements will be addressed. His research will also  establish a deer primary muscle cell culture for the first time ever and  test new media formulations on these cells. --- Support this podcast: https://anchor.fm/futurefoodshow/support