Speakers

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Paul Shapiro
Chief Executive Officer & Co founder
The Better Meat Co.

Day One

Thursday 13th December 2018

2:00 pm | Analyze What Cross Compatibility Exists Between Current Antibody Purification Methodologies & the Needs of the Cell-based Meat Industry

Day Two

Thursday 13th December 2018

3:45 pm | Panel Discussion: Advancing the Field Without Compromising Company Interests

Lou Cooperhouse
President & Chief Executive Officer
Blue Nalu

Day One

Thursday 13th December 2018

4:00 pm | Formulating your Commercialization Strategy

Day Two

Thursday 13th December 2018

3:45 pm | Panel Discussion: Advancing the Field Without Compromising Company Interests

Leo Groenewegen
CEO
CellularRevolution

Day One

Thursday 13th December 2018

4:30 pm | The Need for Continuous Cell Culturing

11:00 am | Panel Discussion: Clarifying the Industry’s Requirements for an Effective Media that is Safe, Versatile & Cost-Efficient

Isaac Emery
Principal Consutant & Founder
Informed Sustainability Consulting

Day Two

Thursday 13th December 2018

10:00 am | Panel Discussion: Working Together to Minimize the Environmental Impact of Cell-based Meat on the Environment

Ann De Greef
Director
Gaia Be

Day Two

Thursday 13th December 2018

11:00 am | Why Cultured Meat Should Matter for the Animal Rights Movement

Mercedes Vila
CTO & Co-Founder
Biotech Foods

Day One

Thursday 13th December 2018

11:00 am | Panel Discussion: Clarifying the Industry’s Requirements for an Effective Media that is Safe, Versatile & Cost-Efficient

9:30 am | Mimicking the Feel of Real Meat by Modifying Texture Attributes

Yuki Hanyu
Chief Executive Officer
Integriculture

Day Two

Thursday 13th December 2018

1:45 pm | Panel Discussion: Working with US Regulators to Outline a Clear Framework for Industry Regulation & Looking at Regulators Abroad

12:30 pm | Meeting the Food Regulations from Technical Point of View

Janet Zoldan
Assistant Professor
University of Texas at Austin

Brian P. Sylvester
Special Counsel
Foley & Lardner LLP.

Day Two

Thursday 13th December 2018

1:45 pm | Panel Discussion: Working with US Regulators to Outline a Clear Framework for Industry Regulation & Looking at Regulators Abroad

1:30 pm | Updates on the Joint Regulation of Cell-Based Meats in the US

Dave Schnettler
Chief Executive Officer
Lab Farm Foods

Day Two

Thursday 13th December 2018

3:45 pm | Panel Discussion: Advancing the Field Without Compromising Company Interests

3:15 pm | Building a New Company in the Cell-Based Meats Space

Katie Kam
President/CEO
Cell and Plant based Meat developers BioBQ LLC

Day One

Thursday 13th December 2018

11:30 am | Utilizing Novel Scaffolding Platforms for Improved Taste & Texture

Fengru Lin
Co Founder
Turtle Tree Labs

Day Two

Thursday 13th December 2018

10:00 am | Panel Discussion: Working Together to Minimize the Environmental Impact of Cell-based Meat on the Environment

9:30 am | Quantifying the Real-World Impact of Cell-Based Meats

Dirk von Heinrichshorst
CEO
Peace of Meat

Day Two

Thursday 13th December 2018

2:45 pm | Taking an Open-Source Approach to Collaboration in Cultured Meat

Ryan Bethencourt
Chief Executive Officer
Wild Earth

Day One

Thursday 13th December 2018

9:00 am | Keynote Presentation: Creating Realistic Flavor in Cell-Based Meats

Siddharth Manvati
Co-Founder & Director of R&D
Clear Meat

Day Two

Thursday 13th December 2018

4:15 pm | The innovation landscape of cultivated meat industry in Asia

Max Rye
CTO
Turtle Tree Labs

Day One

Thursday 13th December 2018

11:00 am | Panel Discussion: Clarifying the Industry’s Requirements for an Effective Media that is Safe, Versatile & Cost-Efficient

Blake Byrne
Business Innovation Specialist
The Good Food Institute

Day Two

Thursday 13th December 2018

9:00 am | Keynote Presentation: Encouraging the Cultural Shift to Cell-Based Meat

Natalie Rubio
Graduate Researcher
Tufts University

Day One

Thursday 13th December 2018

1:30 pm | Novel Scaffolding Techniques & Methodologies

Joe Getsy
Researcher
New Age Meats

Day One

Thursday 13th December 2018

2:30 pm | How Can Automation Help Commercialization of Cell-Based Meat?