134本のエピソード
Cultured Meat and Future Food Podcast Alex Shirazi
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- 科学
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5.0 • 1件の評価
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Cultured Meat and Future Food is a short-form podcast series discussing the role of plant based food, cultivated meat and food technology. The show is focused on asking industry leaders questions for an audience with a non-scientific background. Cultured Meat and Future Food is targeted towards entrepreneurs interested in the food technology space. Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support
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Aleh Manchuliantsau of Planetarians
Join Alex Shirazi and Aleh Manchuliantsau discuss the upcycled plant-based protein products.
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Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support -
Paul Shapiro, Author of "Clean Meat" April 2024
Purchase the updated edition of Clean Meat on Amazon or anywhere books are sold.
Learn more about Paul Shapiro and Clean Meat at www.cleanmeat.com
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Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support -
Doug Grant of Atlantic Fish Co.
Doug is the co-founder and CEO of Atlantic Fish Co. Their Raleigh, North Carolina-based team is using cellular agriculture to address the problem of carbon-intensive, overfished species. Prior to AFC, he co-founded two other startups and covered the alternative protein industry for three years as the host of the "Brave New Meat" podcast, interviewing entrepreneurs, investors, and thought leaders in the space. He has an MBA from Georgetown University focused on entrepreneurship. Prior to the private sector, he served for 10 years as a helicopter pilot in the Navy.
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Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support -
Ali Khademhosseini, Ph.D. of Omeat
Ali Khademhosseini is one of the foremost tissue engineers in the world. Khademhosseini is the founding director at the Terasaki Institute for Biomedical Innovation, out of which Omeat was born. After learning about the environmental impacts of the conventional meat industry, Ali realized that his extensive background in tissue engineering could be applied to develop a process for more sustainably produced cultivated meat. Khademhosseini pivoted his focus to enter the field, developing Omeat’s unique cultivation process poised to redefine the industry. The company has developed a highly differentiated, IP-backed approach that enables the cultivation of any kind of meat in a way that is orders-of-magnitude more sustainable and humane than the conventional approach.
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Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support -
Dr. Mark Post of MosaMeat – A look into the International Scientific Conference on Cultured Meat (ISCCM)
Mark is the scientist behind the world’s first cultured burger. As a medical doctor by training and having worked on tissue engineering for vascular grafts, he became massively inspired by the possibilities of cultured meat, and co-founded Mosa Meat.
On this episode we chat about the International Scientific Conference on Cultured Meat (ISCCM).
Learn more about the upcoming ISCCM event at www.culturedmeatconference.com
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Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support -
Jim Mellon of Agronomics
Jim Mellon is an author, entrepreneur and an investor with interests in a number of sectors. He has substantial real estate holdings in Germany and the Isle of Man, as well as holdings in private and public companies through his private investment company Burnbrae Group.
After leaving Oxford, where he studied Philosophy, Politics and Economics, he worked in Asia and the United States in two fund management companies. Mr. Mellon is the co-author of five books, all written with a view to identifying emerging thematic trends leading to investment opportunities.
We had a great chat with Jim and learned about his in-depth and hands on experience within the field of cellular agriculture.
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Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support
カスタマーレビュー
Great
I’m listening this podcast from Japan and this podcast is great for those who are interested in future foods especially cultured meats.