Cultivating Careers in Alternative Proteins: The Fermentation Scientist Perspective

On-Demand Access

Original Date: November 15, 2023 from 11am-12pm EDT

The emerging field of alternative proteins is creating cutting-edge career and research opportunities for microbiologists and biotechnologists. Attendees will hear from Dr. Adam Leman, Lead Scientist in Fermentation, at The Good Food Institute, Lucas Eastham, Senior Scientist in Fermentation at The Good Food Institute, and Hanlu Liu, Fermentation Scientist at New Culture. Together, these speakers will discuss the case for reimagining meat production, the need for microbiologists and biotechnologists in the alternative protein ecosystem, technical challenges and opportunities, and their professional paths into the alternative protein field.

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Speakers

Adam Leman - Lead Scientist, Fermentation - The Good Food Institute
Adam Leman is the Lead Scientist, Fermentation at The Good Food Institute (GFI), an international nonprofit building a sustainable, secure, and just food system. Adam is focused on the development of biomass fermentation and precision fermentation biotechnology for food protein. He earned a B.S. in Molecular Genetics from the University of Rochester and a Ph.D. from Drexel University College of Medicine in Molecular Biology. Adam’s postdoctoral studies concentrated on fungal genetics and systems biology. During his time in biotech, Adam implemented gene expression analyses in microbial, agtech, and human health studies to better characterize these systems and offer a deeper understanding for strain development and process improvement.
Lucas Eastham - Senior Scientist, Fermentation - The Good Food Institute
Lucas Eastham is a Sr. Scientist, Fermentation at The Good Food Institute (GFI), an international nonprofit building a sustainable, secure, and just food system. Lucas’ role at GFI focuses on accelerating the alternative protein food industry by analyzing the fermentation-derived ingredient landscape, identifying emerging technological solutions and bottlenecks, and articulating solutions to accelerate the industry. His expertise ranges across the bioprocess commercialization spectrum from strain development, microbial upstream process development (USP), downstream process development (DSP), commercialization, and GMP operations. Prior to joining GFI, Lucas spent over a decade at Algenol Biotech commercializing microbial-derived biofuels, biofertilizers, food ingredients, and cosmetic ingredients. Lucas has an M.S. in environmental science and management from Duquesne University, as well as a B.S. in the biological sciences and anthropology from the University of Pittsburgh.
Hanlu Liu - Fermentation Scientist - New Culture
Hanlu Liu is a Fermentation Scientist at New Culture, a pioneering animal-free dairy startup at the forefront of sustainable food innovation. Hanlu is focused on scale-up and co-manufacturing implementation of New Culture’s fermentation process. He also has been integral in New Culture’s bioprocess development over the past three years. He holds a Master’s degree in Chemical and Biomolecular Engineering from UC Berkeley and a B.S. in Chemical Engineering from University of Wisconsin-Madison. Outside of work, Hanlu can often be found camping and playing frisbee disc with his dog Jett.
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