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DTSTART;TZID=America/New_York:20231115T110000
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SUMMARY:Cultivating careers in alternative proteins: the fermentation scientist perspective
DESCRIPTION:Cultivating careers in alternative proteins: the fermentation scientist perspectivePast\n\n\n\n\nHear from fermentation scientists who will discuss their intriguing career paths and the need for microbiologists and biotechnologists in the alternative protein ecosystem. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nWebinar description\n\n\n\nThe 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. \n\n\n\n\n\nGFI speakers\n\n\n\n\n\n\n\n\n\nAdam Leman\, Ph.D.\n\n\n\nLEAD SCIENTIST\, FERMENTATION \n\n\n\nAdam 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. \n\n\n\n\n\n\n\n\n\n\n\nLucas Eastham\, M.Sc.\n\n\n\nSENIOR FERMENTATION SCIENTIST \n\n\n\nLucas 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. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n									\n		\n			\n								\n							\n													October 13\, 2026\n											McNamara Alumni Center\n																	\n				\n				\n					Bridge2Food North America\n				\n				\n							\n				Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation… \n\n			\n								\n										\n								\n		\n									\n		\n			\n								\n							\n													October 13\, 2026\n											FAO Headquarters\n																	\n				\n				\n					World Food Forum 2026: Protein diversification for the Global South\n				\n				\n							\n				How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos…
URL:https://gfi.org/event/cultivating-careers-in-alternative-proteins-the-fermentation-scientist-perspective/
CATEGORIES:External virtual event
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LOCATION:https://gfi.org/event/cultivating-careers-in-alternative-proteins-the-fermentation-scientist-perspective/
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