Cultured Meat and Future Food Podcast

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.

Joel Kenigsberg is a rabbi, educator and researcher with a special  interest in the application of ancient religious texts to modern  technological innovations...

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...

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...

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...

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...