(Old/R2G) 6.10. Scaling food biotechnology 📈 bioreactors, inputs and brains with GFI Lead Scientist Elliot Swartz
Description
- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.
Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic
- Season: Cultivated Meat
- Season: Plastic Alternatives
- Season: Food History
- Season: Food Waste
- Season: Biotech in Food
- Season: Book Reviews on the future of food
We need to scale. But how? The biotech space is will go through some growing pains. Find out about scalability issues like bioreactor capacity, the supply of inputs, and the lack of brains. As well as lessons we can learn from vertical farming companies that are already a step or two further down the line.
Join me for a chat with Elliot Schwartz, he is the Lead Scientist for Cultivated Meat at The Good Food.
If you are not familiar with precision fermentation check out t episode 1 of this season where we explain a bunch of the terms.
LINKS
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Check out our supporter of this season, FoodLabs, and their Climate Program:
https://www.foodlabs.com
Hashtags for this episode
Bioreactor capacity
Fermentor
Scaling Biotechnology
Scaling food technology
Cultured Meat
Cultivated Meat
Cell-based meat
Lab-grown meat
Future of cultured meat
Hashtags for this season
Biotechnology in food
Food Tech
Food Technology
Future of Food
Food Innovation
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
Editor's note: this episode was lengthened with a ProVeg shout out at minute 8:30
United States
