64 episodes

Cultured Meat and Future Food is a short-form podcast series discussing the role of plant based food, clean meat, 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://anchor.fm/futurefoodshow/support

Cultured Meat and Future Food Podcast Alex Shirazi

    • Science
    • 5.0 • 27 Ratings

Cultured Meat and Future Food is a short-form podcast series discussing the role of plant based food, clean meat, 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://anchor.fm/futurefoodshow/support

    Special Edition: Eat Just, Inc., Announces Cell-cultured chicken has been approved for sale

    Special Edition: Eat Just, Inc., Announces Cell-cultured chicken has been approved for sale

    This is a special edition episode with Dr. Vitor Santo of Eat Just, Inc.

    SINGAPORE--(BUSINESS WIRE)--Eat Just, Inc., a company that applies cutting-edge science and technology to create healthier, more sustainable foods, today announced that, after a rigorous consultation and review process, its cultured chicken has been approved for sale in Singapore as an ingredient in chicken bites. The company has developed other cultured chicken formats that will be an extension to this product line.


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    Support this podcast: https://anchor.fm/futurefoodshow/support

    • 14 min
    Josh Balk of the Humane Society of the U.S.

    Josh Balk of the Humane Society of the U.S.

    Join Alex as he sits down (virtually) with Josh Balk, Vice President, Farm Animal Protection at the Humane Society of the U.S./ Founder of Hampton Creek. The two discuss where the world is headed in terms of the foods we eat and advancements in food technology.


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    • 31 min
    Björn Lárus Örvar, Ph.D. of ORF Genetics

    Björn Lárus Örvar, Ph.D. of ORF Genetics

    Björn is a co-founder of ORF Genetics. He served as the CEO of the company from 2006 to 2013 and the Executive V.P. and Chief Scientific Officer of ORF Genetics since 2013. Björn received his Ph.D. in plant molecular genetics in 1997 from the University of British Columbia, Canada, and was a post-doctoral fellow at McGill University, Montréal for three years before moving back to Iceland. Björn is responsible for business development with special focus on developing animal portfolio of growth factors for cell-cultured meat.


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    • 22 min
    Lavanya Anandan of Merck KGaA, Darmstadt, Germany

    Lavanya Anandan of Merck KGaA, Darmstadt, Germany

    Lavanya is the Head of Partnerships & External innovation, within  the Strategy & Transformation group at Merck KGaA, Darmstadt,  Germany, a global life science and pharmaceutical company. Based at the  company’s Innovation Hub in the Bay Area, she is leading the exploration  of how these parallel industries can accelerate cultured meat  development. Lavanya has held diverse roles in sales, marketing and  strategy within the biotech industry. She has a PhD in Molecular &  Cellular Biology from the University of Illinois at Urbana-Champaign.   Learn more about Merck KGaA, Darmstadt, Germany at  culturedmeat.emdgroup.com


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    • 19 min
    Dr. Tiffany Lee of the North American Meat Institute

    Dr. Tiffany Lee of the North American Meat Institute

    Register for the Cultured Meat Symposium at http://cms20.com

    Tiffany Lee is the director of regulatory and scientific affairs for the North American Meat Institute where she provides informed scientific analysis to its members on many issues, including food safety, food processing, food quality, diet and health, nutrition, public health initiatives, biotechnology, new technologies, research priorities, and animal health.

    Lee earned her Doctor of Veterinary Medicine and Master of Science degrees from Kansas State University in 2012. After practicing in a mixed animal clinic in Limon, Colorado, she returned to Kansas State University to pursue a PhD degree in Diagnostic Medicine and Pathobiology.


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    • 25 min
    Ricardo M. Gouveia, PhD - New Harvest Fellowship Series

    Ricardo M. Gouveia, PhD - New Harvest Fellowship Series

    Register for the Cultured Meat Symposium 2020 at https://cms20.com 

    Ricardo completed his Licenciatura degree in Biology from the University of Lisbon, in Portugal, back in 2004, where he developed an eclectic taste for knowledge.  In 2012, his eagerness to expand on my personal and scientific menu of skills found him in the UK, where he joined Professor Che Connon’s Tissue Engineering Lab as a Research Associate.

    Since then, his research interests have forked into multiple fields, and allowed me to make new and exciting discoveries relevant to areas as diverse as healthcare, bio-manufacture and food.


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    • 25 min

Customer Reviews

5.0 out of 5
27 Ratings

27 Ratings

Paul6 ,

Great podcast

I listen to every episode and find myself regularly learning and being inspired by the people driving celular agriculture forward. Thanks to Alex and Anita for a great service in creating this podcast.

SRetchin ,

Favorite Podcast

This is an amazing podcast to stay up to date with the alt protein space and is one of my favorite podcasts!

veganjar ,

Very Good Content

Top for cultivated meat. Nice questions and quality and comments. Please keep going! It helps lockdown move along!

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