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.

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.

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.

As the chief visionary of Memphis Meats, Uma Valeti sets the strategic direction and oversees the development of clean meat technologies with a focus on commercialization.

Maryanna Saenko is Principal at Khosla Ventures. Prior to Khosla, she was a senior associate at DFJ with a focus on pursuing investments in groundbreaking technology companies.

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.

Josh Tetrick is the CEO and Co-Founder of JUST, a San Francisco-based company on a mission to bring delicious, accessible, healthier and more sustainable food to everyone, everywhere.

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.

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.

Mark Matlock joined Archer Daniels Midland Company in 1980. He was appointed Senior Vice President Food Research where he directs food ingredient and applications research.

Deepti Kulkarni, Esq. is an associate in the Food, Drug and Medical Device Regulatory practice, who counsels clients on a wide range of matters involving FDA regulatory issues. 

Tom Mastrobuoni is the Chief Financial Officer of Tyson Ventures, the corporate venture capital arm of Tyson Foods.

Ela Madej is  serial entrepreneur and a Founding Partner at Fifty Years, an early stage VC fund that backs entrepreneurs solving the world’s biggest problems with technology.

Dr. Chatrathi has provided engineering designs for bio-processing, FDA-regulated processes and facilities, petroleum refining, chemical processing, and explosion protection solutions for a variety of industries.

Larisa Rudenko is a Visiting Scholar in the Program on Emerging Technology at MIT where she is studying forms of governance for emerging biotechnologies.

Dr. Michael Thompson is Vice President of Partner Development with Benson Hill Biosystems.

Dean Ornish, M.D., is the Founder and President of the nonprofit Preventive Medicine Research Institute and Clinical Professor of Medicine at the University of California, San Francisco and also Clinical Professor of Medicine at the University of California, San Diego.

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.

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).

Sahra Pak, MS, RD, is a Registered Dietitian with a focus on public health and plant-based nutrition.

Brian Loeb co-leads Conti Ventures, making balance sheet co-investments into early stage food and ag tech companies.

Scott Faber is the Vice President for Government Affairs for the Environmental Working Group and an Adjunct Professor at the Georgetown University Law Center.

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.

Liz Specht is a Senior Scientist at The Good Food Institute.

David Welch is the Director of Science & Technology at the Good Food Institute.

Dr. David Kuninger leads 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.

Dr. Muhammad Munir Chaudry is founding member, President and CEO of IFANCA®, The Islamic Food and Nutrition Council of America, headquartered in Chicago/Park Ridge, Illinois USA.

Rosie Wardle is Programme Director at the Jeremy Coller Foundation (JCF), heading up the Foundation’s strategic programmes to end factory farming.

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.

Dr. Justin Siegel is an Assistant Professor of Chemistry, Biochemistry & Molecular Medicine, at UC Davis in the Genome Center.

Rajesh Potineni is responsible for Kerry’s Taste Innovation Discovery, Sensory & Analytical Sciences within North America.

John Melas-Kyriazi is an early-stage investor at Spark Capital in San Francisco, where he serves as a board member at Wild Type and Clora.

Niya Gupta is the founder and CEO of Fork & Goode, which is developing delicious clean meat products that are both safe to eat and good for the planet.

Richard Waite is a Research Associate in the World Resources Institute’s Food Program.

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.

Jessica Almy oversees GFI’s work to create a better future of food through regulatory and statutory reform in Washington.

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).

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.

Sergio Eleuterio is the General Manager of Springboard Brands at The Kraft Heinz Company.

At GFI, Isaac Emery studies the significant environmental and human health impacts of industrial animal agriculture and evaluates the reduced impact of plant-based and clean meat.

Peggy Lemaux is a Cooperative Extension Specialist in the Department of Plant and Microbial Biology at UC Berkeley.

Scott May is the founder of MISTA, a new venture funded by Givaudan, the world’s largest flavor company.  

Chris Bryant is a Ph.D. candidate at the University of Bath in the UK whose research focuses on consumer acceptance of clean meat.

Dr. Neta Lavon is a member of the founding team of Aleph Farms and heads the R&D of the company.

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.

Lav Varshney is an assistant professor of electrical and computer engineering, as well as of computer science (by courtesy) and neuroscience, at the University of Illinois at Urbana-Champaign.

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.

Dr. Tiffani Burt is a Global Platform Leader at Sealed Air within the Corporate Innovation team focusing on long term, disruptive technologies.