Growing the Future: How New Farming Frontiers Are Transforming Protein
Event description
Alternative protein innovation doesn’t stop at the product—it starts at the source. From aquaculture to crop engineering, today’s breakthroughs are transforming how we produce protein in ways that reduce environmental strain, increase resilience, and meet rising consumer demand.
In this session, Adam Leman, Principal Scientist at the Good Food Institute, will join other sector leaders to explore the biotechnologies powering the next frontier of food.
Featured Speakers:
- Adam Leman, Principal Scientist, Fermentation, The Good Food Institute
- Paul Shapiro, CEO, The Better Meat Company
- Yadu Dar, PhD, VP Business Development, Plantible Foods
- Lovepreet Singh, Continuous Improvement Specialist, Idaho Milk Products
GFI speaker
Adam Leman, Ph.D.
PRINCIPAL SCIENTIST, FERMENTATION
Adam is a Principal 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.
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