This presentation covers the need for alternative proteins to sustainably feed the world by 2050, and the role different kinds of microbial fermentation will play in this transition. Watch it here for free.
November 25, 2021
The presentation also provides an overview of the present commercial and investment landscape, scientific and industrial opportunities for innovation, as well as the role that governments may provide in enabling this growth.
Seren Kell’s background is originally in biochemistry, with a focus on cellular senescence and the fundamental processes underlying human ageing. Over the last few years she has been involved in both the cultivated meat space (focusing on cell culture media, and then co-founding Cellular Agriculture UK), and external innovation more generally – previously working at IN-PART, a startup that connects R&D-focused companies with academia to encourage greater collaboration. Now at the Good Food Institute Europe, Seren works to build a strong, well-funded scientific community in the sustainable proteins space across Europe.
