February 2020

San Francisco, CA

Workshop A
Tuesday, February 5

09:00AM - 12:00PM

Increasing Investment in Cell-Based Meat

Workshop Leader: Ryan Bethencourt, CEO, Wild Earth Inc Workshop Leader: Ron Shigeta, CSO , Wild Earth Inc


A workshop for entrepreneurs and investors who are exploring this new food industry. We will discuss essential consumer trends that are driving investment and market growth, relationships with partners. How is it that technology has so quickly become a desirable idea for a food company? We will also review the technology behind many of the new
companies and briefly discuss the new breed of investors who are driving it.

Attendees will learn:

  • What investors look for in food-tech startups
  • How companies can become more appealing to investors

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.

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 B
Tuesday, February 5

01:00PM - 04:00PM

Lessons to Learn from the Cell-Based Meat Pioneer

Workshop Leader: Mark Post, CSO , Mosa Meat


As the commercialization of cell-based meat becomes a reality, it is paramount to make the commercialization process as efficient and smooth as possible. Attend this workshop to hear the cell-based meat pioneer’s experience during the production of the first ever lab-grown hamburger to gain an in-depth understanding of how far the industry has come and the lessons the industry has learnt.

Attendees will learn:

  • Insights into the strategy and decision making made throughout the production of the first cultured burger
  • How to design production lines that match the required high safety standards for the food industry

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.