Patrick O. Brown is CEO and founder of Impossible Foods, a company at the forefront of making nutritious, delicious meat and dairy products from plants to satisfy meat lovers and address the environmental impact of animal farming.
Ann M. Veneman has a distinguished career in public service, serving as the Executive Director of the United Nations Children’s Fund (UNICEF) from 2005 to 2010 and as the United States Secretary of Agriculture from 2001 to 2005.
Barb Stuckey has been at Mattson since 1997, and is currently President and Chief Innovation Officer at the country’s most successful independent developer of foods and beverages for the retail foods and chain restaurant industries. Barb is known as a taste, food trend, innovation, consumer insights, and product development expert.
Lisa Feria is the CEO of Stray Dog Capital, a venture capital firm that invests in early-stage, mission-driven companies that aim to take animals out of the supply chain with innovative products and services.
Principal Product Development Scientist, Global Innovation and Nutrition Team, Kellogg Company
Monjur Hossen, Principal Product Development Scientist, Global Innovation and Nutrition Team at Kellogg Company, is an innovation leader with 15+ years of industry experience across different consumer goods.
Professor Mark Post is co-organizer, co-host, and scientific advisor to the Good Food Conference. He serves as the Chief Scientific Officer and Co-Founder of MosaMeat, which aims to develop tissue engineering into a technology that can mass-produce affordable meat.
Rabbi Gavriel Price is on the staff of the Orthodox Union (OU), a kosher certifying agency based in New York City. He is a group leader, rabbinic coordinator, and conducts research on food ingredients production.
National Program Leader for Food Science and Technology, Division of Food Safety, Institute of Food Safety and Nutrition, National Institute of Food and Agriculture, USDA
Dr. Melvin Carter is a National Program Leader for Food Science and Technology in the Division of Food Safety, Institute of Food Safety and Nutrition at the National Institute of Food and Agriculture, USDA (USDA-NIFA).
Associate Professor, Biology & Biotechnology, Worcester Polytechnic Institute
Dr. Tanja Dominko obtained her Ph.D. in Endocrinology and Reproductive Physiology at the University of Wisconsin-Madison. During her 22-year career as a scientist, she has established and maintained strong externally funded research programs and collaborations in regenerative medicine and tissue engineering.
Associate Director and Group Leader, Thermo Fisher Scientific
Dr. David Kuningerleads research, development and commercialization of media systems for stem cell culture & differentiation, neurobiology, and cell therapy applications at Thermo Fisher Scientific as part of the Cell Biology business based in Frederick MD.
Celeste Holz-Schietinger, PhD is Director of Research at Impossible Foods. Since 2012, she has led flavor discovery at Impossible Foods, where she creates plant-based flavor systems and products that satisfy the cravings of the most passionate carnivores.
Processing Technology Director, Food and Industrial Products Division, Wenger Manufacturing, Inc.
Brian Plattner is the Processing Technology Director for the Food and Industrial Products Division at Wenger Manufacturing, Inc., one of the world’s leading suppliers of extrusion cooking systems for the food and feed processing industries.
Director of the Cardiac Cell Therapy Program, FujiFilm Cellular Dynamics International (FCDI)
Steven Kattman, Ph.D, is a leading expert in the development and manufacture of cell based products derived from Pluripotent Stem Cells. Dr. Kattman is currently the Director of the Cardiac Cell Therapy Program for FujiFilm Cellular Dynamics International (FCDI).
James Joaquin has been working in venture capital since 2007 and has invested in a wide range of mission-driven startups including Plum Organics (acquired by Campbell’s Soup), TenMarks Education (acquired by Amazon), and Opower (IPO April 2014).
Vice President of Product and Regulation, Memphis Meats
Dr. Eric Schulze is a molecular biologist, genetic engineer, former Federal biotechnology regulatory, educator, and science policy strategist. He is the current Vice President of Product and Regulation at Memphis Meats, where he leads the scientific design and development of Memphis Meats products as well as Federal regulatory and government affairs.
Lou Cooperhouse is co-founder, President & CEO of BlueNalu, a company focused on disrupting the global seafood industry with “cellular aquaculture”, and a sustainable, trusted and humane means of providing consumers with healthy, safe, and consistent seafood products with outstanding taste and quality.
Lauren Sammel is a leader in Research and Development with over 15 years of professional experience in the meat industry. She is currently the Enabling Technologies Coordinator for Johnsonville, LLC, leading and advancing the company’s technology strategy.
Katherine Bourzac is a contributing editor at MIT Technology Review. Her work is often found in the pages of Nature, Chemical & Engineering News, IEEE Spectrum, and elsewhere. She also serves on the board of the Northern California Chapter of the Society of Professional Journalists.
GFI’s mission is to create a healthy, humane and sustainable food supply. The Good Food Conference seeks to facilitate rich, timely, diverse, and productive conversations between thought leaders across industries who can contribute to the swiftest possible commercialization and acceleration of the clean meat and plant-based meat industries, and associated food innovations. GFI does not necessarily endorse the specific claims of invited speakers; each panelist’s ideas are entirely her own.
Powered by philanthropy, GFI is a nonprofit 501(c)(3) organization, Tax ID 81-0840578