Tuesday, September 19
Opening plenary | 8:30-9:30 a.m.
Alternative protein champions leading the way
- Ilya Sheyman, CEO, Good Food Institute (host/moderator)
- Jessica Almy, Senior Vice President of Policy, Good Food Institute
- Sanah Baig, Deputy Under Secretary, Research, Education, and Economics, U.S. Department of Agriculture
- Caroline Bushnell, Senior Vice President of Corporate Engagement, Good Food Institute
- Ash Kalra, Assemblymember, California State Assembly
- Mark Post, M.D., Ph.D., Chief Scientific Officer, Mosa Meat
- Liz Specht, Ph.D., Senior Vice President of Science & Technology, Good Food Institute
Concurrent sessions – Block 1 | 10:30-11:50 a.m.
Advances in cultivated meat: Science and technology (Part I of II)
- Claire Bomkamp, Ph.D., Lead Scientist, Cultivated Meat & Seafood, Good Food Institute (co-moderator)
- Elliot Swartz, Ph.D., Principal Scientist, Cultivated Meat, Good Food Institute (co-moderator)
- Paul Burridge, Ph.D., Clever Carnivore, Founder and Chief Scientific Officer
- Sophie Hubalek, Scientist, Mosa Meat
- Stephanie Kawecki, Graduate Student Researcher, University of California, Los Angeles
- Yaakov (Koby) Nahmias, Ph.D., Founder and President, Believer Meats
- Mark Richards, Ph.D., Lead Specialist, Nanyang Polytechnic, Umami Meats
- Tatsuya Shimizu, M.D., Ph.D., Director and Professor, Institute of Advanced Biomedical Engineering and Science, Tokyo Women’s Medical University
- Palmer Yu, Ph.D., Director, Wildtype
Leaning into the personal and public health benefits of alternative proteins
- Nate Crosser, Principal, Blue Horizon (moderator)
- Ethan Brown, CEO, Beyond Meat
- Amy Chen, Chief Operating Officer, UPSIDE Foods
- Aryé Elfenbein, M.D., Co-founder, Wildtype
- Christopher Gardner, Ph.D., Stanford University
- Sarah Ham, Chief Operating Officer, The EVERY Company
- Tess Kelly, Head of External Engagement, Quorn
- Brent Kim, Research Program Manager, Johns Hopkins Center for a Livable Future
Stronger together: Consortium-building for industry advancement
- Zak Weston, Partner, BERA Partners (moderator)
- Nicki Briggs, VP of Corporate Communications of Perfect Day, Precision Fermentation Alliance
- Rachel Dreskin, CEO, Plant-Based Foods Association
- Jim Laird, CEO of ENOUGH, Fungi Protein Association
- Julie Ohmen, CEO, Soy Nutrition Institute
- Megumi Avigail Yoshitomi, Representative Director, Japanese Association of Cellular Agriculture
From bench to formulation: Developing precision fermentation ingredients for a sustainable food future
- Celine Schiff-Deb, Ph.D., Head of Biotechnology, MISTA (moderator)
- Yvonne Chow, Ph.D., Principal Investigator, Biotransformation, Singapore Institute for Food and Biotechnology (SIFBI), A*STAR
- Aletta Schnitzler, Ph.D., Chief Scientific Officer, TurtleTree
- Inja Radman, Ph.D., Co-founder and CSO, New Culture
- Miller Tran, Ph.D., Vice President of Research & Development, Triton Algae Innovations
Concurrent sessions – Block 2 | 1:30-2:45 p.m.
Scale up: The road to commercialization – the capacity dilemma, overcoming the valley-of-death, and stories of scaling (Part I of II)
- Lucas Eastham, Senior Scientist, Fermentation, Good Food Institute (moderator)
- Floor Buitelaar, Co-founder and Managing Partner, Bright Green Partners
- Alan Hahn, CEO, Mycotechnology
- Jolene Lum, Head of Business Development, Nurasa
- Hendrik Waegeman, Ph.D., Head of Business Operations, Bio Base Europe Pilot Plant
- David Ziskind, PE, PMP, Market Lead, Food & Beverage, Stantec
Advances in cultivated meat: Regulatory path to market (Part II of II)
- Joshua Ayers, Program Analyst, Regulations, U.S. Department of Agriculture
- Deepti Kulkarni, Partner, Covington & Burling LLP
- Ashley Nazario-Toole, Ph.D., Biologist, U.S. Food & Drug Administration
- Vitor Espirito Santo, Senior Director, Cellular Agriculture, GOOD Meat
- Eric Schulze, Ph.D., Vice President of Product and Regulation, UPSIDE Foods
Unlocking the market potential of plant-based meat
- Keith Nunes, Editor, Food Business News (moderator)
- Jennifer DiFrancesco, Director of Culinary Innovation, Sodexo
- Elizabeth Gutschenritter, Managing Director, Alternative Proteins, Cargill
- Scott May, Head of MISTA, Givaudan
- Akerho Oghoghomeh, Senior Vice President of Global Marketing and ESG, Beyond Meat
- Neeru Ravi, Principal, Boston Consulting Group
A future filled with opportunities: Novel ingredients, new product formulation, and category expansion
- Audrey Spence, Startup Innovation Lead, Good Food Institute (moderator)
- Chris Bryson, Founder and CEO, New School Foods
- John Garnett, Vice President, Science and Technology, Conagra
- Catalina Jones, Chief of Staff & Sustainability, Moolec Science
- Laura Katz, Founder and CEO, Helaina
- Belgin Kose, Managing Director of Meats and Dairy Alternative Solutions, Cargill
- Mike Leonard, CEO, Motif Foodworks
- Vlad Onescu, Senior Manager, Sustainability & Innovation Strategy, Accenture
- Eimear Robertson, Chief Technology Officer, Kerry Foods
- Pamela Starke-Reed, Ph.D., Deputy Administrator, Nutrition, Food Safety/Quality, U.S. Department of Agriculture
- Oliver Zahn, Founder and CEO, Climax Foods
Concurrent sessions – Block 3 | 3:30-4:45 p.m.
Scale up: De-risking financing and meeting capital needs (Part II of II)
- Sharyn Murray, Investor Engagement Manager, Good Food Institute (moderator/presenter)
- Brentan Alexander, Ph.D., Chief Investment Officer, Synonym
- Matt Lucas, Ph.D., Managing Partner, Tuatara Development Capital
- Christina Sewell, ESG Analyst, S&P Global
- Catherine Tubb, Ph.D., Director of Research, Synthesis Capital
From benchtop to tabletop: Accelerating research impact beyond publication
- Bryant Moore, Ph.D., Director, Strategic Partnerships, The University of North Carolina at Chapel Hill (moderator)
- Robert Cunningham, Senior Director, Strategic Engagement, Wyss Institute
- Yadunandan Dar, Ph.D., Global Business Development Director, Ingredion
- Petra Hanga, Ph.D., Lecturer in Biochemical Engineering, University College London
- David Leibler, Head of Technology Scouting, The Kitchen Hub
- Alejandro Marangoni, Ph.D., Professor, University of Guelph
Bridging the gap between food tech and food culture
- Marika Azoff, Corporate Engagement Lead, Good Food Institute (co-moderator)
- Ali Bouzari, Chief Science Officer and Co-founder, Pilot R&D (co-moderator)
- Amy Bentley, Professor, New York University
- Chef Nelson German, Chef and owner, alaMar and Sobre Mesa
- Chef Srijith Girija Gopinath, Chef and Co-owner at Ettan, Chief Culinary Officer at Sempera Organics
- June Jo Lee, Founder and Author, Food Ethnographer
- Chef Spike Mendelsohn, Co-founder and Culinary Director, PLNT Burger
Blended meat: The role blended products play in the world of alternative proteins
- Deniz Ataman, Deputy Editor, Food Navigator (moderator)
- Parendi Birdie, Founder and CEO of a stealth blended meat company
- Joanna Bromley, Co-founder and Executive Vice President of Finance, Better Meat Co.
- Greg Dodson, Vice President, Savory, ADM
- Saba Fazeli, Co-founder and CEO, Momentum Foods – DBA Paul’s Table
