Dr. Jessica Joslin talks about her work as an analytical development scientist at UPSIDE Foods and what inspired her to bring her skills to the cell-based meat industry.
A chef and almost-opera-singer share how they became pioneers in the science of plant-based cheese.
New Age Meats co-founder and CSO shares her journey from PhD program to founding a cell-based meat startup.
Adhithi Lakshmikanthan is a tissue engineer for Wild Type, a company developing cell-based seafood. Her technical talent is increasingly in demand as cell-based meat companies move into later stages of development.
