Food technology is rapidly changing the way food can be produced--from lab-grown "cultured meat" to plant-based alternatives. Learn about the environmental, health, and animal welfare reasons behind why alternatives to conventional meat are being developed, the science behind creating these foods, and how they are expected to disrupt the meat market.
Join us for this presentation by Blake Byrne, who leads the Good Food Institute's efforts to discover and impel high-potential entrepreneurs and business professionals to create the latest innovations in plant-based and cell-based foods. A former strategy consultant, advisor to an institute for regenerative medicine, and health policy enthusiast, Blake is laser focused on harvesting the next crop of companies that are unambiguously good for our planet and palate. He graduated from the University of North Carolina at Chapel Hill with a B.S. in Public Health and a minor in Entrepreneurship.
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