Liz Specht, PhD
Liz Specht is a Senior Scientist at The Good Food Institute.
She holds a bachelor’s degree in chemical and biomolecular engineering from Johns Hopkins University, a doctorate in biological sciences from the University of California, San Diego, and postdoctoral research experience from the University of Colorado Boulder. Liz is a Fellow with the University of Colorado at Boulder Sustainability Innovation Lab. She has a decade of academic research experience in synthetic biology, recombinant protein expression, and development of genetic engineering tools. Liz works to identify and address areas of need for plant-based and clean meat innovation and encourages funding agencies to prioritize research that moves this field forward.