February 5-7, 2019

San Francisco, CA

Speakers

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Benjamina Bollag
CEO
Higher Steaks

During her masters in Chemical Engineering at Imperial College London, Benjamina worked on the design of peptide plant and did lab-based research on synthesis and liquid exfoliation of graphitic carbon nitride. She developed new molecules with potential for fragrance and flavouring at Firmenich and was one of the three scientists solving a solidification problem in Stratasys' additive manufacturing materials. She was also one of the two people initiating the digital marketing division in the PepsiCo’s joint venture with Strauss group. More recently she founded a company selling portable chargers to companies including: Four Seasons, Ritz and InterContinental.

Day One

Wednesday 6th February, 2019

12.00 | Optimizing Bioprocessing Technologies

Brian Spears
CEO & Co-founder
New Age Meats

Brian Spears is the co-founder and CEO of New Age Meats -- currently at IndieBio making healthy meat from animal cells instead of animal slaughter. Previously, he spent eight years as co-founder and CEO of Sixclear, creating software and products to automate the research labs and production environments of customers like NASA, Cisco Systems, Sandia National Labs, and GE Healthcare. He has an academic background in chemical engineering and 12 years of industry experience in laboratory and industrial automation.

Day One

Wednesday 6th February, 2019

12.30 | How Can Automation Help Commercialization of Cell-Based Meat?

Brian Sylvester
FDA/USDA Practise
Wiley Rein LLP

Brian Sylvester is Special Counsel at Wiley Rein LLP in Washington D.C. where he focuses his practice on the intersection of law, science and agriculture. Brian guides companies through every stage of the production and distribution lifecycle – from premarket clearance through manufacturing, advertising, and labeling. He has particular experience with innovative foods and biotech products that do not squarely fit within the current regulatory framework, leveraging his experience as a former USDA lawyer to advance his clients’ business and marketing goals.

Day Two

Thursday 7th February, 2019

13.30 | Panel Discussion: The Path to Allowing Cell-Based Meat to Come to Market Quickly Whilst Ensuring Safety & Consumer Confidence

Chris Dammann
CTO & Co-founder
BlueNalu

Chris Dammann is the CTO and Co-Founder of BlueNalu, a startup that aims to produce cell based seafood. He leads the R&D team and the development of BlueNalu’s platform technology. Chris is an innovator, entrepreneur and a scientific expert in molecular biology, cell biology, tissue culture, and genomics. Previously, Chris held positions as the Director of Science & Technology at Intellectual Ventures, Sr. scientist at BASF and postdoc at The Scripps Research Institute. Chris received his PhD in Molecular Biology and Genetics from Freie Universität Berlin (Germany).  

Day Two

Thursday 7th February, 2019

10.00 | Methods to Make Cell-Based Fish Products

Didier Toubia
CEO & Co-founder
Aleph Farms

Didier is Co-Founder and CEO of Aleph Farms. Prior to Aleph Farms, Didier was co-founder and CEO of IceCure, which went public in 2010, and CEO of NLT Spine, which was acquired by SeaSpine in 2016. Didier was trained as a Food Engineer and Biologist at AgroSup in Dijon, France, and holds a joint Executive MBA degree from the Kellogg and Recanati business schools. Didier is also Co-Founder of BlueTree and Yeap.

Day One

Wednesday 6th February, 2019

14.30 | The Importance of Co-Culture & Scaffolding Considerations

Eitan Fischer
CEO
Mission Barns

Eitan Fischer is the Founder & CEO of Mission Barns, a cellular agriculture company founded in 2018. Eitan had previously worked in the cellular agriculture space for over 2 years and founded an animal welfare non-profit. Eitan holds degrees from Yale and Stanford Universities.

Eric Schulze
Vice President of Product and Regulation
Memphis Meats

Dr. Eric Schulze is a molecular biologist, former Federal biotechnology regulator, educator, and science policy strategist. He is the current Vice President of Product and Regulation at Memphis Meats, where he leads the scientific design and development of Memphis Meats products as well as Federal regulatory, policy, and government affairs. Prior, Eric served for six years as a Federal regulator within the US Food and Drug Administration.

Kristopher Gasteratos
Founder & President
Cellular Agriculture Society

Kristopher Gasteratos is the founder and president of CAS, the Cellular Agriculture Society, an international 501c3 nonprofit based in the US and a former VIP Venture of the Harvard Innovation Lab.  CAS partners with cellular agriculture companies like Memphis Meats and Finless Foods, as well as global affiliates like the UN, Harvard, and MIT to accelerate animal products without animals such as cell-based meat. Prior to his work with CAS, Kristopher conducted the first and largest market research on cellular agriculture, as well as the first environmental report, which ranked as a top, trending literature at Harvard in 2017.  Kristopher is a former student, scholar, and researcher of the Faculty of Arts and Sciences at Harvard University, and the author of works such as Moral Veritas and the Neomnivore Series.  His years of experience in the fields of cellular agriculture and cell-based meat have led to him giving talks around the world on the topic, ranging from university guest lectures at Harvard and Stanford to conferences on effective altruism and food technology.

Day Two

Thursday 7th February, 2019

11.40 | Debate: What Is the Key to Truly Improving Consumer Acceptance & Eventual Uptake of Cell-Based Meat?

11.20 | Discover: How to Increase Consumer Acceptance?

Larisa Rudenko
PhD DABT Visiting Scholar, Program of Emerging Technologies
Massachusetts Institute of Technology

Larisa Rudenko has spent most of her career developing regulatory and commercialization strategies for products of emerging biotechnologies. Her “firsts” include developing a regulatory strategy for the first food from a genetically engineered plants, and microorganisms used to produce enzymes for food use. She was the primary author of the first comprehensive assessment of the safety/risk of animal health and foods including developing a science-based assessment for the composition of meat and milk from animals produced via modern biotechnology. She was instrumental in developing FDA’s policy on animals produced by the intentional alteration of their genomes, and implementing that policy by overseeing the first approvals for products from such animals. Prior to her government service, she worked in the consultancy and for VC  to perform due diligence on various products and processes, as well as developing risk/safety assessments, including environmental assessments, for products from microorganisms through complex mammals. Dr. Rudenko is internationally recognized for successful leadership and collegial collaboration in developing coordinated strategies and harmonized consensus documents. She is current a Visiting Scholar in the Program on Emerging Technologies at the Massachusetts Institute of Technology where she is working on science- and values-based concerns for products of emerging biotechnologies from initial funding through post-market oversight and market forces. Her analyses help develop strategies to determine whether and how products can be de-risked. She received her PhD in Cellular and Molecular Biology from Stony Brook University after completing her doctoral work in DNA damage and repair at the Brookhaven National Laboratory; she is a Diplomate of the American Board of Toxicology.

Day Two

Thursday 7th February, 2019

13.30 | Panel Discussion: The Path to Allowing Cell-Based Meat to Come to Market Quickly Whilst Ensuring Safety & Consumer Confidence

Liz Specht
Senior Scientist
The Good Food Institute

As Senior Scientist with GFI, Liz works to identify areas of technological need within plant-based and clean meat innovation, catalyze research to address these needs, and support start-ups and investors who are moving the field forward. Liz has a bachelor’s degree in chemical and biomolecular engineering from Johns Hopkins University, a doctorate in biological sciences from the University of California San Diego, and postdoctoral research experience from the University of Colorado Boulder. Liz is a Fellow with the University of Colorado at Boulder Sustainability Innovation Lab. She has a decade of academic research experience in synthetic biology, recombinant protein expression, and development of genetic tools. She is a firm believer in the power of technology to enable us to meet growing food demands in a sustainable and delicious way.

Day One

Wednesday 6th February, 2019

15.00 | Outlining the Opportunities to Develop Academic & Industry Consortia to Drive Commercialization of Cell-Based Meat

Lou Cooperhouse
Co-founder, President & CEO
BlueNalu

Lou is a globally-recognized expert in food innovation, technology commercialization, and business incubation.   During his 35-year career in the food industry, Lou has led cross-functional teams in a wide array of settings including:  new business startups, mid-sized and family-run companies, multinational corporations, foodservice and retail operations, university entrepreneurship and innovation centers, and industry trade associations.   Most recently, he served as a founder and the Executive Director of the Rutgers University Food Innovation Center, President of the New Jersey Business Incubation Network, Executive Director and Past-President of the New Jersey Food Processors Association, and on the Board of Directors of the International Business Innovation Association.  He has also testified at the US Congress, spoken at numerous industry conferences, and consulted on best practices in food innovation, incubation, acceleration, and industry clustering strategies. As CEO of Food Spectrum, LLC, Lou has provided a broad array of strategic consulting and business management expertise to the food industry, focusing on corporate development, business transformation and organizational assessment, and assistance with mergers, acquisitions, divestitures, and joint ventures.   Previously, Lou served as President & COO of F&S Produce, a leading regional provider of value-added refrigerated foods; and as Co-Founder, President and CEO of MenuDirect Corporation, a unique health, wellness, and medical nutrition company.    Earlier in his career, Lou held senior leadership positions at Campbell’s Soup, ConAgra, Nestlé-funded Culinary Brands, and Idle Wild Farms in areas of business development, product development, quality assurance, and operations.   As a result, he has broad experiences with a wide array of food technologies, and culinary and technical insights for optimizing product quality and maximizing consumer acceptance. Lou received a MS in Food Science and BS in Microbiology, both from Rutgers University, and has served as an Adjunct Professor at the Rutgers Business School.

Day Two

Thursday 7th February, 2019

09.30 | The Latest Developments in Cellular Aquaculture

Marie Gibbons
Research Scientist
Memphis Meats

Marie is a cell-based meat scientist focused on animal component free media formulations at Memphis Meats.   She also serves as a Research Fellow with the Good Food Institute and has an MS in Physiology, BS in Zoology, minor in Psychology, and 10 years of veterinary experience.  Prior to joining Memphis Meats, Marie explored cell-based meat research at Harvard Medical School, where she studied the genetics associated with scalable poultry muscle cell growth.  Marie is using her passion for animal welfare and interest in medical science to explore and promote the cellular behavior needed for large-scale muscle cell production without animals.

Day One

Wednesday 6th February, 2019

11.30 | Exploring the Latest Developments in Serum-Free Media

Mark Post
CSO
Mosa Meat

Mark is the scientist behind the first slaughter-free hamburger. His background is in medicine, where as a doctor and researcher he worked on tissue engineering for vascular grafts. He has served as Assistant Professor in Medicine at Harvard Medical School, Associate Professor of Medicine and Physiology at Dartmouth Medical School and Professor of Angiogenesis in Tissue Engineering at the Technical University Eindhoven. Since 2004 he has been Chair of Physiology at Maastricht University. Mark was introduced to cultured meat in 2006 when he joined a Dutch government-funded program investigating its potential. Excited by the huge benefits for society, Mark made it his mission to change the way meat is produced. He co-founded Mosa Meat and as CSO is working on optimising our products, scaling up production, and bringing the cost down to supermarket levels as soon as possible.

Workshop B

Tuesday, February 5

01:00PM |
Lessons to Learn from the Cell-Based Meat Pioneer

Day One

Wednesday 6th February, 2019

09.30 | The Latest Developments in Producing Fat Tissue

Nicole Rawling
Director of International Engagement
The Good Food Institute

Nicole Rawling is the Director of International Engagement at The Good Food Institute. In that role, she works with governments, scientists, companies, investors, entrepreneurs, and nonprofits worldwide to support the development of plant-based and clean meat. Nicole has a B.S. in international affairs from Georgetown School of Foreign Service and a law degree from Northwestern University School of Law. She has worked for numerous nonprofits, the U.S. government, and spent eight years at an international law firm advising Fortune 500 companies and executives.

Day Two

Thursday 7th February, 2019

13.30 | Panel Discussion: The Path to Allowing Cell-Based Meat to Come to Market Quickly Whilst Ensuring Safety & Consumer Confidence

Paul Shapiro
CEO & Co-founder
The Better Meat Co.

Paul Shapiro is the author of the Washington Post bestseller Clean Meat, the CEO of The Better Meat Co., a four-time TEDx speaker, and the co-host of the Business for Good Podcast.

Day Two

Thursday 7th February, 2019

11.40 | Debate: What Is the Key to Truly Improving Consumer Acceptance & Eventual Uptake of Cell-Based Meat?

11.00 | Discover: What do the Studies Indicate?

Robert Yaman
CEO & Co-founder
Kiran

Robert Yaman is a writer and independent consultant specializing in cell-based meat. Robert has a philosophy degree from Yale, and previously worked at Google as a software engineer. He is a life-long animal advocate, and is passionate about moving society past the massive harms caused by factory farming. This passion led him to cell-based meat. He believes that the success of cell-based meat is the most likely way that factory farms will become obsolete in his lifetime. You can find his writing and contact information at robertyaman.com  

Day Two

Thursday 7th February, 2019

15.00 | Assessing the Current Patent Landscape of Cell-Based Meat

Roberta Viana
Chief Researcher & Co-founder
Biomimetic Solutions

Roberta Viana is a chief researcher and co-founder of Biomimetic Solutions, a biomaterials company that operates in the segment of Tissue Engineering, developing scaffolds for Clean Meat. Her background includes a Ph.D. in Chemistry with emphasis on nanobiomaterials. Roberta Viana is also a professor and researcher at Federal Center of Technological Education of Minas Gerais in the segment of Nanobiotechnology and Tissue Engineering.

Day One

Wednesday 6th February, 2019

14.00 | Examining Current Developments on the Path to Cuts of Cell-Based Meat

Rom Kshuk
CEO Future
Meat Technologies

Rom Kshuk, CEO of Future Meat Technologies. Prior to establishing FMT, Kshuk was VP of Business Development at Yissum, the Hebrew University Tech Transfer company. Before that, Kshuk was Director of Business Development at Evogene (NYSE: EVGN), R&D company for improving crop quality and productivity. In 2011, Kshuk headed the operations and business development for Oplon Pure Science, a developer of antimicrobial coatings for food applications. In 2007, Kshuk founded Green Life Café, a developer of coffee alternative based on date kernels.  

Day Two

Thursday 7th February, 2019

14.30 | Commercializing Cell-Based Meat

Ron Shigeta
CSO
Wild Earth Inc

Currently, Ron is the Chief Science Officer at Wild Earth, a Cellular Agriculture startup in Berkeley, California.  He also acts as Science advisor to Babel Ventures, a VC fund. A co-founder of IndieBio, the worlds premiere accelerator for biotechnology.  Ron helped establish a portfolio of 68 innovative consumer and startup biotech companies embraced by tech and industrial investors alike.  Food investments include Memphis Meats, Clara Foods, GelTor, New Wave Foods, The Not Company, MiraculeX Willow Cup.

Workshop A

Tuesday, February 5

09:00AM |
Increasing Investment in Cell-Based Meat

Ryan Bethencourt
CEO
Wild Earth Inc

Ryan is a co-founder and CEO at Wild Earth, bringing years of experience in leading, building and advising high-growth food and biotechnology companies. Ryan is also a Partner at Babel Ventures, silicon valley based biotech VC firm and a faculty member at Singularity University, focused on harnessing biology as a technology to solve some of our world's most intractable problems. Ryan was previously co-founder, former Program Director, and Venture Partner at IndieBio and has invested in over 80 early stage biotech startups with a combined market value of over $500m. He was previously head of life sciences at the XPRIZE Foundation, the former CEO of Berkeley Biolabs and spent a decade developing human therapeutic with large companies like Pfizer, Merck, Amgen, Genentech. His work at the interface of science and business has been covered globally. Some of the more notable and impactful companies Ryan has funded and helped build include, Future of Food (Ava Labs, New Wave Foods, Memphis Meats, Clara Foods, Geltor, Miraculex, Finless Foods, The NotCo, SugarLogix), Medicine (Orphidia,SyntheX, QIDNI labs, Neuroqore, Ravata, Venomyx Therapeutics, Scaled Biolabs, GEA enzymes, Mendel.ai, Bioaesthetics, Proteorex,Prellis Biologics, DNAlite, QuantumCyte), Biological Computation (Koniku, Catalog Technologies), Consumer Biotech (NERD Skincare, Amino labs, Mycoworks, Animal Biome), Environmental (Pembient, Bioinspira, UBA Biologics) Ryan has a BSc degree in Biological Sciences (Molecular Genetics) from Warwick University, a joint Masters in Bioscience Enterprise (MBE) from Cambridge University and MIT. He's also been a Doctor of Philosophy (PhD) Candidate at the Center for Regenerative Medicine at the University of Edinburgh before pivoting to build startups.

Workshop A

Tuesday, February 5

09:00AM |
Increasing Investment in Cell-Based Meat

Vitor Espirito Santo
Senior Scientist
JUST

Vitor Espirito Santo is currently one of the Scientific Leads at JUST focused on the planning and implementation of the clean meat program in the company, from early stage cell line selection and characterization to early bioprocess optimization. He has 13 years of experience in the development of cell-based models and therapies (primary cells, cell lines, stem cells) for biotechnology applications, specifically Tissue Engineering, Regenerative Medicine, Disease Modeling, Process Development and Precision Medicine approaches.  Vitor has a MSc in Biomedical Engineering and PhD degree in Tissue Engineering, Regenerative Medicine and Stem Cells, both obtained at University of Minho in Portugal. Prior to JUST, Vitor worked briefly at Immunocore (UK) for the development of immunotherapies for cancer research. He also worked for 5 years at iBET (a private biotechnology institute) in Portugal as a Senior Scientist, where he led small teams of scientists, managed and implemented translational medicine programs with local hospitals for precision medicine approaches, and implemented bioreactor culture platforms for the culture of disease cell models as part of a collaboration with AbbVie (Chicago). Vitor was also an invited lecturer in Master and PhD programs of several Portuguese Universities, lecturing in topics of drug delivery, biomaterial design, stem cells, and cell models for pre-clinical research, among others.

Day One

Wednesday 6th February, 2019

10.00 | Addressing the Key Factors Preventing Cell-Based Meat Being Produced Cheaply & on a Large Scale

Yuki Hanyu
CEO
Integriculture Inc.

Yuki Hanyu received his Ph.D from Oxford University in 2010. In 2014, he founded "Shojinmeat Project", the world’s first citizen science community for cell-based meat and cellular agriculture in Japan. Based on the low-cost cell culture technology developed there, he founded Integriculture Inc. in 2015 to commercialize cell-based meat. The company is developing food grade culture media and wide range of cell-based products such as cosmetics, supplements, foie gras and meat.

Day One

Wednesday 6th February, 2019

16.00 | Evaluating What is Expected for Cellular Agriculture in Other Parts of the World