Dr. Adam Leman, Lead Scientist, Fermentation, Good Food Institute

December 19, 2023

In this episode, we discuss the convergence of fermentation, perhaps the world's oldest biotechnology, with modern advancements in molecular biology to produce non-animal proteins as a sustainable food source. The exponential growth of the human population and our continued reliance on traditional processes for growing crops and raising animals for food risk widespread food security challenges, as we approach the limit of Earth's arable land. Cutting-edge biotechnology tools and novel applications of ancient fermentation processes allow us to modify bacteria, fungi, and other organisms, so we can leverage their unique properties to produce sustainable and nutritious—and tasty!—alternatives to animal-based proteins.