Cultured Meat And Future Food Podcast

This is a special edition episode with Dr. Vitor Santo of Eat Just, Inc. SINGAPORE--(BUSINESS WIRE)--Eat Just, Inc., a company that applies cutting-edge science and technology to create healthier, more sustainable foods, today announced that, after a rigorous consultation and review process, its cultured chicken has been approved for sale in Singapore as an ingredient in chicken bites. The company has developed other cultured chicken formats that will be an extension to this product line. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Join Alex as he sits down (virtually) with Josh Balk, Vice President, Farm Animal Protection at the Humane Society of the U.S./ Founder of Hampton Creek. The two discuss where the world is headed in terms of the foods we eat and advancements in food technology. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Björn is a co-founder of ORF Genetics. He served as the CEO of the company from 2006 to 2013 and the Executive V.P. and Chief Scientific Officer of ORF Genetics since 2013. Björn received his Ph.D. in plant molecular genetics in 1997 from the University of British Columbia, Canada, and was a post-doctoral fellow at McGill University, Montréal for three years before moving back to Iceland. Björn is responsible for business development with special focus on developing animal portfolio of growth factors for cell-cultured meat. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Lavanya is the Head of Partnerships & External innovation, within  the Strategy & Transformation group at Merck KGaA, Darmstadt,  Germany, a global life science and pharmaceutical company. Based at the  company’s Innovation Hub in the Bay Area, she is leading the exploration  of how these parallel industries can accelerate cultured meat  development. Lavanya has held diverse roles in sales, marketing and  strategy within the biotech industry. She has a PhD in Molecular &  Cellular Biology from the University of Illinois at Urbana-Champaign.   Learn more about Merck KGaA, Darmstadt, Germany at  culturedmeat.emdgroup.com --- Support this podcast: https://anchor.fm/futurefoodshow/support

Register for the Cultured Meat Symposium at http://cms20.com Tiffany Lee is the director of regulatory and scientific affairs for the North American Meat Institute where she provides informed scientific analysis to its members on many issues, including food safety, food processing, food quality, diet and health, nutrition, public health initiatives, biotechnology, new technologies, research priorities, and animal health. Lee earned her Doctor of Veterinary Medicine and Master of Science degrees from Kansas State University in 2012. After practicing in a mixed animal clinic in Limon, Colorado, she returned to Kansas State University to pursue a PhD degree in Diagnostic Medicine and Pathobiology. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Register for the Cultured Meat Symposium 2020 at https://cms20.com  Ricardo completed his Licenciatura degree in Biology from the University of Lisbon, in Portugal, back in 2004, where he developed an eclectic taste for knowledge.  In 2012, his eagerness to expand on my personal and scientific menu of skills found him in the UK, where he joined Professor Che Connon’s Tissue Engineering Lab as a Research Associate. Since then, his research interests have forked into multiple fields, and allowed me to make new and exciting discoveries relevant to areas as diverse as healthcare, bio-manufacture and food. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Register for the Cultured Meat Symposium 2020 event at http://cms20.com  Scott Allan is a New Harvest Research Fellow and PhD student with the Centre for Sustainable Chemical Technologies at the University of Bath,  UK.  He is working with Dr Marianne Ellis and Dr Paul De Bank on bioreactor design for scaling up cultured meat production, with a focus hollow fibre bioreactors. Prior to this, Scott obtained his Masters degree in  Chemical Engineering from the University of Bath and has work experience  in both upstream and downstream oil & gas. His final year (senior year) project was an engineering design project,  with individual and group aspects, focusing on the design of a hypothetical large-scale production plant for cultured meat production.  He is now actively pursuing research for a sustainable future in the  Ellis lab, with an interdisciplinary approach at the intersection  between tissue engineering and bioprocess design. --- Support this podcast: h

Register for the Cultured Meat Symposium at http://www.cms20.com Carrie is a seasoned business executive with a passion for the environment, particularly the impact of our food supply on the planet.  Her expertise is in general management and project delivery.  She managed major real estate developments from ground zero to full operation.  At Avant Meats, Carrie provides the vision, guides the strategy and supervises the implementation. The company’s technology platform focus on fish and seafood products tailored for the food culture of consumers in China and in the region. This episode was recorded in April 2020. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Register for the Cultured Meat Symposium 20 at http://www.CMS20.com  Alex Shirazi interviews industry veteran Andrew Stout on this episode.  Andrew is a 3rd year PhD candidate in Dr. David Kaplan's Biomedical  Engineering lab at Tufts University. There, he studies how synthetic  biology and metabolic engineering can be applied to cultured meat, with  particular focus on nutritional and/or functional enhancement of  cultured meat products and bioprocesses. Before Tufts, Andrew obtained a B.S. in Materials Science from Rice  University, was a researcher in the lab of Dr. Mark Post at Maastricht  University (where he studied scaffolding materials for cultured meat),  and worked as a research associate at Geltor, Inc., in San Leandro,  California (where he worked on a team engineering microbial strains for  the production of animal free collagen). --- Support this podcast: https://anchor.fm/futurefoodshow/support

Alex Shirazi sits down with Dr. Miotto and Leo Groenewegen to chat about the exciting new developments from CellulaREvolution, based in the UK.  Dr. Martina Miotto and  is the co-founder and Chief Scientific Officer at CellulaREvolution Ltd. She began her studies at the University of Ferrara (Italy), where she completed a BSc in Biotechnology and a MSc in Biomolecular and Cellular Sciences. Subsequently, she moved to Newcastle University (UK) where she completed her PhD in corneal tissue engineering and a significant part of this involved the development of the technology underpinning CellulaREvolution. Following her successful PhD, Dr Miotto has focussed firmly on a commercial career pathway. She initially received a Newcastle University Enterprise Scholarship, followed by an ICURe Fellowship to explore further the market and value proposition. Afterwards, she was awarded an Enterprise Fellowship by the Royal Society of Edinburgh to receive mentoring and training in the business sector. Since the s

Diese Folge ist eine special edition Episode, die von Anita Bröllochs moderiert wird. Die Folge wurde auf Deutsch aufgenommen.  Jannis Wollschlaeger hat seinen Master an der Hochschule Biberach und seinen BS and der Universität Ulm absolviert.  Jannis hat seine Promotion an der Hochschule Reutlingen begonnen und seine Forschung fokussiert sich auf er an der Entwicklung eines definierten, kostengünstigen Co-Kulturmediums, tierfreien Biotinten und einem vereinfachten CAD-Modell der natürlichen Fett- und Muskelgewebe Struktur für den 3D-Druck von Fleisch.  Jannis ist seit Dezember 2019 Teil des New Harvest Fellowship Programms.  -- This is a special edition episode hosted by Anita Broellochs. This episode is recorded in German.  Jannis Wollschlaeger completed his Master Thesis at Hochschule Biberach University of Applied Sciences and his BS at Ulm University. Jannis started his PhD at Reutlingen University and has been focusing his research on the development of a an inexpensive co-cultu

Alex Shirazi interviews Jordan Jones, who is working on exciting new  technologies that could lead to tremendous milestones in the world of  cultured meat. Jordan Jones grew up in Memphis, TN. He graduated as Valedictorian from  Memphis Academy of Science and Engineering. His interest in biomedical  engineering began in high school through an internship at Memphis  Bioworks. While there, he was able to study cartilage regeneration using  human stem cells.  Jordan then began pursuing a Bachelor of Science  degree in Biomedical Engineering at Worcester Polytechnic Institute  (WPI). He received several merit scholarships including the  Marshall/Chavez/Means award. Jordan was a research assistant in Dr.  Glenn Gaudette’s laboratory from 2014 to 2016. He worked on numerous  research projects focused on cardiac regeneration, decellularization,  and designed bioreactor systems. For his senior thesis, Jordan designed a  system that utilized decellu

The Cultured Meat Symposium 2020 online event is taking place this October 19-21, 2020. Learn more and register at https://cms20.com.   On this episode, Alex Shirazi chats with Dr. James Ryall, the CSO of Vow, a cultivated meat company based in Australia.  Doctor James Ryall was awarded his PhD in the field of skeletal muscle physiology in 2006 at The University of Melbourne. In 2008 he was awarded a prestigious research fellowship and from 2008-2013 he worked at the National Institutes of Health in Bethesda, MD (USA) on a project studying the basic biology of skeletal muscle stem cells and the process of muscle regeneration.   In 2013 Dr Ryall returned to Australia and The University of Melbourne, where he was a leading scientist within the Centre for Muscle Research (CMR).   Most recently, Dr Ryall joined Vow in November 2019 as their Chief Scientific Officer and has spent the last seven months building a scientific program around cultured meat and achieving Vow’s goal of

Established in 2004, New Harvest is the non-profit research institute building the field of cellular agriculture. We're partnering with new Harvest for a multi-part series on the Cultured Meat and Future Food Show.  On this episode, we're excited to have Sam Peabody who sits down (virtually) with Alex Shirazi to discuss new and exciting research in the field of cultivated meat.  Samuel S. Peabody IV is a 1st year Ph.D. student of Animal Science at Texas Tech University. His area of research includes the study of Microbiology and Food Safety. His current studies are examining the safety aspects of cell cultured meat, poultry, and seafood. --- Support this podcast: https://anchor.fm/futurefoodshow/support

This episode is co-hosted with Anita Broellochs. Nina Buffi obtained her degree of Microengineering in 2009 at the Swiss Institute of Technology Lausanne. After an internship at the University of British Columbia, where she developed a microfluidic chip for impedance cell spectroscopy, she joined the Microsystems Laboratory at EPFL, where she obtained her PhD with a thesis titled "Design and construction of a portable whole-cell living bacterial biosensor for the detection of arsenic in water". In 2014 she moved to Berlin and later she joined OSPIN, a company aiming to establish an open bioprocessing platform as the operating system of modern biotechnology. Since January 2018 she is the OSPIN´s CTO. Jan studied biophysics and after simulating the complex dynamics of biomolecules on super computers he worked as a product designer in software industry for a while. Later he became an innovation manager at a biomedical think tank in Berlin where he got interested in tissue engineering. In 2014 he founded OSPIN, a

We're excited to announce the New Harvest Fellowship Series. Established in 2004, New Harvest is the non-profit research institute building the field of cellular agriculture. We're partnering with New Harvest for a multi-part series on the Cultured Meat and Future Food Show. We've had conversations with members of the New Harvest leadership previously on this show. Please see our episode with Executive Director Isha Datar and Research Director Dr. Kate Krueger. On this episode, we are delighted to have Natalie Rubio, kicking off the New Harvest Fellowship Series. Natalie is a Ph.D. student at Tufts University in the Biomedical Engineering Department. She works in Dr. David Kaplan's tissue engineering research group. Her research is primarily focused on growing cultured meat from insect cells and developing edible scaffold systems. Prior to graduate school, Natalie worked for New Harvest and Perfect Day Foods. Currently, she is a scientific advisor for two cellular agriculture start-up companies (Bond Pet Food

Alex Shirazi chats with filmmaker Liz Marshall about the upcoming  documentary: Meat The Future (2020). Learn more about the film at  www.meatthefuture.com  Liz Marshall is an award-winning Canadian filmmaker. Since the 1990s she  has written, produced, directed, and filmed diverse international and  socially conscious documentaries.  Her work has been released theatrically, been broadcast globally, made  available digitally, and has screened for hundreds of grassroots  communities around the globe. Marshall’s visionary feature-length films  explore social justice and environmental themes driven by strong  characters.  Marshall’s current feature documentary Meat The Future , chronicles the  birth of the “clean” “cultured” “cell-based” "cultivated" meat industry  in America through the eyes of pioneer Dr. Uma Valeti. Previous titles  include Midian Farm (2018), Water On The Table (2010), the HIV/AIDS  trilogy for the Stephen Lewis Found

Bruce Friedrich is co-founder and executive director of The Good Food Institute. With branches in the United States, India, Israel, Brazil, Europe, and Asia Pacific, GFI is accelerating the production of plant-based and cultivated meat in order to bolster the global protein supply while protecting our environment, promoting global health, and preventing food insecurity and animal cruelty. His TED talk from April 2019 has been viewed more than 2.2m times and has been translated into 23 languages.  --- Support this podcast: https://anchor.fm/futurefoodshow/support

Shannon is a data-driven creative-at-heart and her mission is to create a better future by changing the way we produce and consume food.  She is a Jack of All Trades that specializes in consumer-backed business strategy, data analysis, marketing, and policy in the food industry.   Her endeavors center around alternative protein and Food Tech which reduces harmful climate impacts of food production.  Shannon's Podcast: Big Food Big Future Shannon's Book: Printing Your Dinner --- Support this podcast: https://anchor.fm/futurefoodshow/support

Gary Schefsky is the founder and Chief Executive Officer of New Luna Ventures. He is also an investor, professor, educational writer and a leading proponent of sustainable impact measurement. New Luna Ventures is a leading impact venture capital advisor and investor in the food, agriculture, energy, community enrichment, and enabling software industries. they help entrepreneurs build sustainable ventures and connect disruptive ideas with investors and partners. Mr Schefsky’s experience in impact investing, knowledge, & add-value support resonants with food 2.0 entrepreneurs. His depth of experience with entrepreneurship, emerging market opportunities, and as an investment professional also provide New Luna Ventures with a powerful combination for success. --- Support this podcast: https://anchor.fm/futurefoodshow/support