Cultivating careers in alternative proteins: the fermentation scientist perspective
Webinar description
The emerging field of alternative proteins is creating cutting-edge career and research opportunities for microbiologists and biotechnologists. Attendees will hear from Dr. Adam Leman, Lead Scientist in Fermentation, at The Good Food Institute, Lucas Eastman, Senior Scientist in Fermentation at The Good Food Institute, and Hanlu Liu, Fermentation Scientist at New Culture. In the webinar, our speakers will discuss the case for reimagining meat production, the need for microbiologists and biotechnologists in the alternative protein ecosystem, technical challenges and opportunities, and their professional paths into the alternative protein field.
GFI speakers
Adam Leman, Ph.D.
LEAD SCIENTIST, FERMENTATION
Adam is a Lead Scientist, Fermentation at GFI and is focused on the development of biomass fermentation and precision fermentation biotechnology for food protein. He earned a B.S. in Molecular Genetics from the University of Rochester and a Ph.D. from Drexel University College of Medicine in Molecular Biology. Adam’s postdoctoral studies concentrated on fungal genetics and systems biology. During his time in biotech, Adam implemented gene expression analyses in microbial, agtech, and human health studies to better characterize these systems and offer a deeper understanding for strain development and process improvement.
Lucas Eastham, M.Sc.
SENIOR FERMENTATION SCIENTIST
Lucas works with the SciTech team to analyze the technical landscape for proteins and ingredients derived from microbial fermentation, identify key challenges, and articulate solutions to accelerate the industry. Before GFI, Lucas spent ten years at Algenol Biotech commercializing microbial-derived biofuels, biofertilizers, food ingredients, and cosmetic ingredients. His expertise ranges across the bioprocess commercialization spectrum from strain development, cultivation process development (USP), downstream process development (DSP), commercialization, and GMP operations. Lucas holds a B.S. in Biology and Anthropology from the University of Pittsburgh and an M.S. in Environmental Science and Management from Duquesne University.
Upcoming events
View all events
Breaking the Divide: Depolarizing Food, Farming, and Innovation
Join GFI’s Elliot Swartz and other experts for an online discussion on how we can depolarize conversations around food, farming, and innovation. Learn how cultivated meat and other solutions can…
The Science of Alt Protein: Deploying alternative feedstocks for biomanufacturing of food
Explore the latest advancements in bioconversion of C1 and lignocellulosic feedstocks and their potential to revolutionize renewable food production.
The Business of Alt Protein: How to communicate your brand story, a practical three-part series with Brian Cooley
Join us for The Business of Alt Protein: How to communicate your brand story, a practical three-part series with Brian Cooley.
The Future of Alternative Proteins Panel
Join Claire Bomkamp, GFI’s Senior Scientist for Cultivated Meat and Seafood, for The Future of Alternative Proteins panel.
Future Food-Tech Chicago – Sustainable Proteins & Ingredients
Join us in Chicago to connect with industry leaders, explore cutting-edge solutions, and shape the future of sustainable proteins.
Building Your Alt Protein Career
Discover academic and industry career paths in the alternative protein sector, and get inspired by real-world experiences and actionable advice from our guest speaker.
Building Your Alt Protein Career
Discover academic and industry career paths in the alternative protein sector, and get inspired by real-world experiences and actionable advice from our guest speaker.
Building Your Alt Protein Career
Discover academic and industry career paths in the alternative protein sector, and get inspired by real-world experiences and actionable advice from our guest speaker.
