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Cellular Agriculture Innovators Meet in San Francisco for First-Ever New Harvest Conference

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The world’s leading cellular agriculture innovators are taking part in the first-ever global conference devoted to the animal-free food economy: New Harvest 2016 in San Francisco
Cellular agriculture is an emerging field where agriculture products are made from cell cultures. New Harvest, the leading non-profit that is accelerating the revolution around animal products made without animals, announced that the event will take pace on July 13 in the U.S. tech capital. New Harvest 2016: Experience Cellular Agriculture, features the movement’s leading companies and researchers, who meet to discuss the latest advancements in this critical field. “It was essential to create a forum where leading researchers can meet and share their work,” said New Harvest CEO Isha Datar. “We are building a brand new field so we must bring everyone together in one place to inspire and unify around our common mission: to develop the science and build the technologies that can replace animals in the supply chain.” Thanks to advances in biotechnology, a world where animal products are made without animals could become a reality in the relatively near future.  Along with providing secure and sustainable food, cellular agriculture could be key tool in climate change mitigation and adaptation. But Datar says that the future won’t build itself. “It’s essential for us to reach the larger scientific community, the media, and the general public. We believe that, if people understand what we’re doing, they will see the value in advancing cellular agriculture. This conference will help us do that.”

Confirmed speakers at the Cellular Agriculture conference include:

Mark Post is the chair of the Physiology Department at Maastricht University, as well as a co-founder of Mosa Meats. Dr. Post works on tissue-engineered blood vessels for medical applications, as well as tissue engineered muscle tissue for food. His work on food let to the world’s first cultured beef hamburger, which was tasted in August of 2013. Andras Forgacs is co-founder and CEO of Modern Meadow, a company developing new ways to grow meat and leather with no need for animal slaughter and much lower inputs of land, water, energy and chemicals. Previously, he co-founded Organovo (NYSE: ONVO), named as a Technology Pioneer at the World Economic Forum, which uses 3D bioprinting to create human tissues for pharmaceutical research and medical applications. Andras is also Co-founder of the international social entrepreneurship non-profit The Resolution Project. Marianne Ellis is Senior Lecturer (Associate Professor) in Biochemical Engineering at the University of Bath, UK. She is a Chartered Engineer with expertise in bioprocessing for tissue engineering. In particular she has interest in building systems to economically scale up tissue engineering, initially for cell therapies and now also for cellular agriculture, as well as producing tissue engineered ‘non-animal technologies’ for drug development and toxicology. Alexander Lorestani is the co-founder and CEO of Gelzen, Inc. Prior to his work at Gelzen,Alexander was an MD/PhD candidate at the Rutgers University-Princeton University Physician-Scientist Training Program, with the PhD in microbiology focused on antibiotic-resistant bacteria. Alex has a passion for translating discoveries forged through high-quality basic research into tools that can be used to improve lives. Matthew Markus is Co-founder and CEO of Pembient, a company biofabricating wildlife products in order to stop the poaching of, and prevent the farming of, iconic species such as the rhinoceros. A serial entrepreneur, Matthew’s past ventures include PrivacyBank.com, an internet company that was acquired by InfoSpace (now NASDAQ: BCOR). Matthew holds a Masters of Engineering Management, as well as a M.S. in Genetic Epidemiology, from the University of Washington in St. Louis. Ryan Pandya Ryan is a 24-year-old bioengineer and entrepreneur from Milford, Connecticut. He studied Chemical and Biological Engineering at Tufts University, where he contributed to early cultured meat research. After graduating, Ryan spent a year working at MassBiologics, a biomedical company in Boston, MA, where he honed skills in cell line development and small-scale biomanufacturing. In May 2014, along with Perumal Gandhi and Isha Datar, Ryan started Muufri, a company that is developing a way to make dairy milk without animals. Paul Mozdziak is currently a Professor in the Prestage Department of Poultry Science, and the Director of the Graduate Physiology Program at North Carolina State University. Dr. Mozdziak holds a B.S. with Honors and Distinction from Cornell University, a MS and PhD from the University of Wisconsin-Madison. Dr. Mozdziak developed and has taught the first Vertebrate Cell Culture course at North Carolina State University since 2001. Dr. Mozdziak’s main area of expertise is studying avian myogenic cells using in vitro methodologies. Arturo Elizondo is CEO of Clara Foods, a sustainable ingredients company making the world’s first animal-free egg white and other performance egg replacers. Prior to joining Clara Foods, Arturo served under Supreme Court Justice Sonia Sotomayor, the U.S. Department of Agriculture, and the investment bank Credit Suisse. Arturo holds a degree in Government and Comparative Politics from Harvard University. Camille Delebecque is the co-founder and CEO of Afineur, a Brooklyn based biotechnology company using controlled fermentations to enhance plant-based foods. Afineur is a pioneer in consumer biotechnology, raising awareness about the potential of cultured products notably through a successful Kickstarter campaign. Previously, Camille founded Synbio Consulting to foster biotechnological innovation. Camille holds a PhD in Synthetic Biology he completed between Harvard and Paris Universities. He has been recognized an emerging leader shaping the future of biotechnology and food by LEAP and Grist. Nicki Briggs. Recognized as one of PRWeek’s 40 Under 40 ‘Trailblazers to Watch,’ Nicki Briggs is a brand marketing and communications leader, passionate food and nutrition expert, and contributing writer and media spokesperson. Prior to starting her own practice, Nicki led global communications for Chobani. She built the brand’s voice and played a pivotal role in transforming a regional yogurt company into a billion dollar brand in under five years, making Chobani one of the fastest-growing startups ever. Nicki’s work was featured in the Harvard Business School case study, “Growing a Live and Active Culture.” Piotr Jakubowicz is the co-founder of Sothic Biosciences, a company reducing the pharmaceutical industry’s reliance on wild horseshoe crabs. He has worked extensively in IT start-ups, the chemical sector, and the luxury automotive industry. He has considerable experience in R&D, entrepreneurship, teambuilding, business development, sales, marketing. He earned a diploma in chemistry at the University of Mainz, Germany, and completed his PhD in materials science/biochemistry at the Max Planck Institute of Polymer Research. His startup journey brought him from Germany to France to Ireland. Kenji Higashi is the Director of Business Development at Spiber, Inc. He has a single purpose; to help build a sustainable future that is filled with love and hope for all of mankind. Before joining Spiber, Kenji started his career as a business consultant at Accenture after earning his BS and MS in bioinformatics at Keio University in Yamagata, Japan. His current work as an executive at Spiber is focused mainly on business development, but he is also actively involved in a wide range of the company’s activities including scientific research, recruiting, financing, etc. Isha Datar is the CEO of New Harvest. She has been pioneering the field of cellular agriculture since 2009, when she published “Possibilities for an in-vitro meat production system” in the food science journal Innovative Food Science and Emerging Technologies. Isha become CEO and President of New Harvest in January 2013. She co-founded Muufri, making milk without cows, in April 2014 and Clara Foods, making eggs without chickens, in November 2014. She was recognized as one of 13 women leading the life sciences movement in Silicon Valley in TechCrunch in 2016. Isha has a BSc. in Cell and Molecular Biology from the University of Alberta and a Masters in Biotechnology from the University of Toronto. About New Harvest. New Harvest is a 501(c)(3) non-profit organization dedicated to establishing the field of cellular agriculture. Established in 2004, New Harvest is dedicated to building a vibrant, post-animal bioeconomy enabling the harvest of animal products from cell cultures, not animals, to feed a growing global population sustainably and affordably. For more information, contact: info@new-harvest.org

Why are we covering this?

Because we believe that cellular agriculture is the base for all real applications in food 3D printing. We consider lab-grown foods to be the foundation for consumable materials in food 3D printers and food 3D bioprinters and thus we consider the companies that are making these foods possible to generally be based on solid business models as suppliers of consumables for the food 3D printing industry of tomorrow.

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