Trends in cultivated meat scale-up and bioprocessing
Webinar description
This new report summarizes a survey conducted in early 2023 on 30 cultivated meat companies and suppliers aimed at understanding the current bioprocessing, production capacities, and challenges faced by cultivated meat manufacturers worldwide. It collected information on infrastructure, production capacities, food safety practices, and bioprocessing details at various stages of production. Join us for a webinar on March 20th for an overview of the current and future needs of the cultivated meat industry. During the presentation, you’ll learn about key insights for investors, essential research and development opportunities, and critical considerations for suppliers in this evolving sector.
Meet the speakers
Faraz Harsini, M.Sc., Ph.D
SENIOR SCIENTIST, BIOPROCESSING
THE GOOD FOOD INSTITUTE
Faraz holds a BSc in chemical engineering where he focused on process design and nanobiotechnology. He completed his MSc studies in biotechnology at Texas Tech University Health Sciences Center Cancer Center and proceeded to obtain his PhD in Cell Physiology and Molecular Biophysics at TTUHSC. He studied proteins’ structure and function, and their role in muscle repair mechanisms and muscular dystrophies. Prior to joining GFI, Faraz worked in biopharma as a Protein Expression and Process Development Scientist, where he contributed to the discovery of new therapeutic proteins, and led pilot, process development, and formulation studies. Faraz is certified in lifestyle medicine by American College of Lifestyle Medicine. In his free time, Faraz helps student organizations dedicated to environmental protection, veganism, and social justice causes to advocate for human and nonhuman animals and helps students to promote plant-based diet, sustainability, and food justice in universities. When not saving animals, Faraz enjoys playing piano, organ, bagpipes, and other instruments!
Elliot Swartz, Ph.D.
PRINCIPAL SCIENTIST, CULTIVATED MEAT
THE GOOD FOOD INSTITUTE
Elliot’s work at GFI focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry, identifying opportunities to accelerate the industry, and educating scientists, the public, and other industry stakeholders. For the past five years, Elliot has worked on projects ranging from food safety and environmental impact to in-depth analysis of the cultivated meat value chain. Elliot holds a Ph.D. in neuroscience from the University of California, Los Angeles (UCLA), where he worked with induced pluripotent stem cells to model neuromuscular disease.
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