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.
During his 30+ year career in the food industry, Lou has led cross-functional teams in a wide array of settings including: new business startups, mid-sized and family-run companies, multinational corporations, food service and retail operations, university entrepreneurship and innovation centers, and industry trade associations. Most recently, he served as Executive Director of the Rutgers University Food Innovation Center, a globally-recognized business incubation and economic development accelerator program, and as President of the New Jersey Business Incubation Network, Executive Director of the New Jersey Food Processors Association, and on the Board of Directors of the International Business Innovation Association.
Previously, he served as President & COO of F&S Produce, a leading regional provider of value-added refrigerated foods; and as Co-Founder, President and CEO of MenuDirect Corporation, a unique health, wellness, and medical nutrition company. Earlier in his career, Lou held senior leadership positions at Campbell’s Soup, ConAgra, Nestlé-funded Culinary Brands, and Idle Wild Farms in areas of business development, product development, quality assurance, and operations.
Lou received a MS in Food Science and BS in Microbiology, both from Rutgers University, and has served as an Adjunct Professor at the Rutgers Business School.