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New Harvest 2018

Experience the newest harvest of cell cultured products at the world's first conference dedicated to cellular agriculture.

JULY 20th – 21st, 2018

  • MIT Media Lab

  • Cambridge, Massachusetts

Explore the opportunities, challenges, and realities of cellular agriculture at New Harvest's third annual conference.

What is cellular agriculture?

Cellular agriculture is the production of agricultural products like food (meat, milk, eggs); materials (leather, silk, bone); and more from cell cultures rather than whole plants or animals. Learn more.

What can I expect?

Join us for two full days of programming highlighting the latest developments in this exciting new field. Compelling talks and interactive exhibitions will present cellular agriculture’s applications ato food, materials, and more in an accessible and interdisciplinary manner. Learn more.

Who is New Harvest?

New Harvest is the non-profit research institute that is funding open science in cellular agriculture at universities around the world. Learn more.

Interested in participating at New Harvest 2018?

Volunteer Share Your Work

New Harvest is a non-profit research organization that has been pioneering the field of cellular agriculture since 2004.

Agenda

  • Friday - July 20, 2018
    • 9:00 AM

      Registration/Coffee

      9:00 AM – 10:00 AM

    • 10:00 AM

      Welcome Remarks

      10:00 AM – 10:10 AM

      Speaker:

      Isha Datar

    • 10:10 AM

      Food and Agricultural Innovation as Tradition

      10:10 - 10:30 AM

      Speaker:

      Eric Schulze

    • 10:30 AM

      The First Embryonic Stem Cells from Cows

      10:30 AM - 11:00 AM

      For decades, scientists have struggled to establish embryonic stem (ES) cells from agricultural animals. The first ES cells were derived from mice in 1981. It took 17 years later to establish the same for humans. Yet ES cells from agricultural animals remained elusive, despite enormous implications for the livestock industry, and of course, cultured meat production. In late 2017, Dr. Vilarino was part of the team that finally cracked the code for cows. How was it done, and where do we go from here?

      Speaker:

      Marcela Vilarino, PhD

    • 11:00 AM

      The Science of Meat

      11:00 AM - 11:30 AM

      Muscle ≠ meat. What about cultured animal muscle? Dr. Benjy Mikel walks us through the conversion of muscle to meat, and the implications for food processing, with considerations for the emerging cultured meat industry.

      Speaker:

      Benjy Mikel, PhD

    • 11:30 AM

      Coffee Break + Exhibition

      11:30 AM - 12:00 PM

    • 12:00 PM

      Cultured Meat: An Interdisciplinary Pursuit

      12:00 PM - 12:30 PM

      Cultured meat research crosses many areas of expertise; from tissue engineering, to cell biology, to bioreactor design. New Harvest Research Fellow Jess Krieger illustrates her story of advancing breakthroughs in cellular agriculture via a set of interdisciplinary projects addressing crucial advancements in the field, sharing the opportunities and challenges of working at the forefront of a new science.

      Speaker:

      Jess Krieger

    • 12:30 PM

      Growing Meat on Plants

      12:30 PM - 1:00 PM

      An enormous challenge in creating 3D bioengineered tissues is the creation of a branched network of vessels that can deliver essential nutrients to growing tissue. The laboratory of Dr. Glenn Gaudette used plants, specifically spinach leaves, to address this high tech problem with low tech resources. How did this team place heart cells on a leaf, with media flowing through the leaf veins? What are the implications for cultured meat?

      Speaker:

      Glenn Gaudette, PhD

    • 1:00 PM

      Lunch Break + Exhibition

      1:00 PM - 2:30 PM

    • 2:30 PM

      Openness Panel

      2:30 - 4:00 PM

      Moderated by Karien Bezuidenhout

      With:

      Andrew Stout
      Kathi Cover, JD
      Yuki Hanyu, PhD
      Caleb Harper

    • 4:00 PM

      Coffee Break + Exhibition

      4:00 PM - 4:30 PM

    • 4:30 PM

      Scaling Up Fermentation

      4:30 PM - 4:50 PM

      Engineered microbes can produce a wide range of valuable products, from medicines to food proteins and enzymes to petroleum-replacing chemicals. These products can then be "brewed" like beer, with the microbes producing the molecules during the process of fermentation. Brewer and fermentation engineer Prakash Iyer covers the opportunities and challenges of large scale fermentation of engineered organisms. How do these processes translate from the lab scale to the commercial scale? How are synthetic biologists designing DNA, processes, and products?

      Speaker:

      Prakash Iyer

    • 4:50 PM

      Animal Proteins from Algae

      4:50 PM - 5:10 PM

      Dr. Xun Wang believes in microalgae. Specifically, Chlamydomonas reinhardtii, an organism that is rich in essential amino acids, omega-3 fatty acids, vitamin A and other vital nutrients. To unleash Chlamydomonas’ potential, Dr. Wang has developed scalable, environment-friendly manufacturing processes, and pioneered biotechnology tools to produce animal proteins from algae, such as leg-hemoglobin for non-animal meat, and nutritional milk proteins for infant formula.

      Speaker:

      Xun Wang, PhD

    • 5:10 PM

      Culturing Macro-organisms

      5:10 PM - 5:30 PM

      Eben grows materials from mycelium. Forming complex structures by self-assembling into 3D space, mycelia are already replacing leather, building materials, structural materials, and foams. Where do we go from here? Bioengineering materials and food. Unlike other cell cultures, mycelia grow from micro to macro, 3D structures quite readily. Can mycelia offer scaling opportunities for cellular agriculture?

      Speaker:

      Eben Bayer

    • 5:30 PM

      Cocktail Reception

      5:30 PM - 6:30 PM

  • Saturday - July 21, 2018
    • 9:00 AM

      Registration/Coffee

      9:00 AM - 10:00 AM

    • 10:00 AM

      Cellular Agriculture: Industry Overview

      10:00 AM - 10:30 AM

      Tobias from Radicle provides an overview of the cellular agriculture industry as it stands today.

      Speaker:

      Tobias Citron

    • 10:30 AM

      Industry Parallels Panel

      10:30 - 11:30 AM

      Moderated by Don Atkins

      With:

      Adam Flynn
      Niyati Gupta
      Katharine Kreis
      Vice Sewalt, PhD

    • 11:30 AM

      Coffee Break + Exhibition

      11:30 AM - 12:00 PM

    • 12:00 PM

      Audiences & Conversations Panel

      12:00 PM - 1:00 PM

      Moderated by Isha Datar

      With:

      Jack Bobo, JD
      Cody Creelman
      Patrick Hopkins, PhD

    • 1:00 PM

      Lunch Break

      1:00 PM - 2:00 PM

    • 2:00 PM

      The Regulatory Conversation Panel

      2:00 PM - 3:30 PM

      Moderated by Isha Datar

      With:

      Deepti Kulkarni, JD
      Ron Stotish, PhD
      Larisa Rudenko, PhD

    • 3:30 PM

      Coffee + Exhibition

      3:30 PM - 4:30 PM

    • 4:30 PM

      "I Can’t Believe It’s Not…”: Lessons from the History of Food Technology

      4:30 PM - 5:00 PM

      Speaker:

      Nadia Berenstein, PhD

    • 5:00 PM

      Closing Event

      5:00 PM - 7:00 PM

Speakers & Exhibitors

New Harvest brings together pioneers in the cellular agriculture and new, interested parties from industry and academia to share relevant learnings for cellular agriculture's path moving forward.

Because Animals

www.becauseanimals.com
Philadelphia, PA

Don Atkins

BIO
Washington, DC

Eben Bayer

Ecovative
Troy, NY

William Benjy Mikel

John R White Co.
Louisville, KY

Nadia Berenstein, PhD

Freelance writer/historian
Brooklyn, NY

Karien Bezuidenhout

Shuttleworth Foundation
Cape Town, South Africa

Biorealize

www.biorealize.com
Philadelphia, PA

Ginkgo Bioworks

ginkgobioworks.com
Boston, MA

Jack Bobo

Intrexon
Germantown, Maryland

Travis Callue

University of Bath
Bath, UK

Fahai Chen

Wenzhou Medical University
Wenzhou, China

Tobias Citron

Radicle Labs
New York, NY

Jamie Courtenay

University of Bath
Bath, UK

Kathi Cover

Sidley Austin
Washington, D.C.

Cody Creelman

Veterinary Agri-Health Services
Alberta, Canada

Patrick D. Hopkins

Millsaps College
Jackson, MS

Ecovative

www.ecovativedesign.com
Green Island, NY

Adam Flynn

ForeLight Inc.
Chicago, IL

Finless Foods

www.finlessfoods.com
San Francisco, CA

Robert Bolton // From Later

fromlater.com
Toronto, Canada

Cultured Meat and Future Food Podcast

cleanmeatpodcast.com
Menlo Park, CA

Glenn Gaudette

Worcester Polytechnic Institute
Worcester

Niyati Gupta

Fork & Goode
New York, NY

Caleb Harper

MIT Media Lab
Cambridge, MA

HigherSteaks

www.highersteaks.com
London, UK

IFF

www.iff.com
New York, NY

Geltor Inc.

www.geltor.com
San Leandro, CA

Incuvers

www.incuvers.com
Ottawa, Canada

Prakash Iyer

Ginkgo Bioworks
Boston, MA

Kiran Meats

www.kiranmeats.com
Oakland, CA

Katharine Kreis

PATH Innovation
Seattle, WA

Jess Krieger

New Harvest
Kent, OH

Deepti A. Kulkarni

Sidley Austin LLP
Washington D.C.

Stacy Love

Rutgers University-Camden
Camden, NJ

New Age Meats

www.newagemeats.com
San Francisco, CA

Nonfood

eatnonfood.com
Los Angeles, CA

Natalie Rubio

Tufts University
Medford, MA

Larisa Rudenko

Massachusetts Institute of Technology
Cambridge, MA

David Schildberger

Centre for Ingredient and Beverage Research
Zürich, Switzerland

Eric Schulze

Memphis Meats
Berkeley, CA

Vincent Sewalt

DuPont
Palo Alto, CA

Robin Simsa

University of Gothenburg // VERIGRAFT
Gothenburg, Sweden

Ronald Stotish

AquaBounty Technologies
Maynard, MA

Andrew Stout

Tufts University
Medford, MA

SunP Biotech

www.sunpbiotech.com
Cherry Hill, NJ

Seafuture Sustainable Biotech

www.seafuturebio.com
Calgary, Canada

Marcela Vilarino

University of California, Davis
Davis, CA

X

Because Animals

www.becauseanimals.com

Philadelphia, PA

Because Animals is a small company with a big mission: to create nutrient-dense, animal-free pet foods made with only sustainable ingredients. Using microalgae and the products of cellular agriculture, Because Animals is creating a future of pet food that is environmentally-friendly, cruelty-free and ultra-nutritious for our cats and dogs!

Don Atkins

BIO

Washington, DC

Don works on agricultural biotechnology policy and advocacy at the Biotechnology Innovation Organization (BIO), which represents 1,000 members across biotech innovation sectors. Previously, Don supervised operations for an agricultural manufacturing firm in California, exporting nearly 200,000 tons of sulphur annually out of the ports of Long Beach and Los Angeles. A classical pianist trained at Northwestern University and in Vienna, Austria, Don also co-produces music and arts events in Washington, DC.

Eben Bayer

Ecovative

Troy, NY

Eben uses biology to solve fundamental human needs at industrial scales and in consumer applications. He is the CEO and Co-Founder of Ecovative which is creating the fabrication technology of the future using mycelium. Ecovative grows category defining products ranging from supple leather like textiles to molded sustainable packaging to high performance foams for apparel and beauty.

William Benjy Mikel

John R White Co.

Louisville, KY

Dr. Mikel is currently the Chief Business Development Officer for John R White Company. For 25 years Dr. Mikel, served at three academic institutions with predominant roles related to meat safety and quality. At Mississippi State, he headed the Department of Food Science, Nutrition and Health Promotion, was interim head of Poultry Science and served as Associate VP for International Programs. Dr. Mikel has recently served as the President of Phi Tau Sigma, the American College of Animal Sciences, the American Meat Science Association, and the Southern Association of Agricultural Scientists Departments. He has been honored with the American Meat Science Association Achievement Award, Distinguished Industry/ Extension Award, Meritorious Service Award and named an AMSA Fellow. His international work has focused on over 40 different projects related to food security, capacity building, and technology development in both post-conflict and developing countries with a focal point on development and utilization of sustainable culturally and technologically appropriate science-based mechanisms.

Nadia Berenstein, PhD

Freelance writer/historian

Brooklyn, NY

Nadia Berenstein is a journalist and historian who writes about food, science, technology, and culture for outlets including New Food Economy, Food & Wine, NPR, and Popular Science. She has a PhD in in the History & Sociology of Science from the University of Pennsylvania. She is currently at work on her book, Flavor: An Artificial History, which tells the story of synthetic flavors and the people who make them.

Karien Bezuidenhout

Shuttleworth Foundation

Cape Town, South Africa

Karien Bezuidenhout is a futurist and a director of the Shuttleworth Foundation, where she explores the role of intentional openness and experimental funding approaches in the pursuit of a more equitable world.

None Biorealize

www.biorealize.com

Philadelphia, PA

Biorealize is developing the next generation bioprototyping tools that allow users to design, test, iterate, and reproduce biological solutions at the bench, in the kitchen, or on the field. Our first product, Microbial Design Studio, is geared towards creating novel applications in probiotics, fermentation products, and food and flavor design using synthetic biology or microbiome approaches.

Ginkgo Bioworks

ginkgobioworks.com

Boston, MA

Headquartered in Boston, Ginkgo Bioworks uses the most advanced technology on the planet—biology—to grow products instead of manufacturing them. The company’s technology platform is bringing biotechnology into consumer goods markets, enabling better products from fragrance to food to pharmaceuticals.

Jack Bobo

Intrexon

Germantown, Maryland

Jack Bobo serves as the Senior Vice President and Chief Communications Officer for Intrexon, a synthetic biology company developing revolutionary solutions to the world's most pressing problems–in food, energy and health. In 2015, he was named by Scientific American one of the 100 most influential people in biotechnology today. He joined Intrexon from the U.S. Department of State where he worked for the past thirteen years as a senior advisor on global food policy, biotechnology and agricultural trade. He is an accomplished communicator, having delivered more than 300 speeches on the future of food, the role of science and technology in feeding the world and how to build consumer trust. Prior to his distinguished career at the U.S. Department of State, he was an attorney at Crowell & Moring LLP. He received a J.D., an M.S. in Environmental Science, a B.A. in psychology and chemistry and a B.S. in biology from Indiana University.

Travis Callue

University of Bath

Bath, UK

Travis Callue graduated from Keele University in 2014 with a degree in Biomedical Sciences. Shortly after, he began his PhD in Bioscaffolds at the University of Bath under the tutelage of Dr Paul De Bank, and New Harvest’s own Dr Marianne Ellis. His research focuses on investigating natural, renewable, and edible biopolymers for use as bioscaffolds on which to culture meat tissue. He has had the privilege of postering at conferences such as TCES across the UK, as well as the 3rd International Conference on Cultured Meat. He has also presented at public engagement events, introducing the field of cellular agriculture to secondary school students, and mature science-enthusiasts at the Bath Royal Literary and Scientific Institution. ​

Fahai Chen

Wenzhou Medical University

Wenzhou, China

Fahai Chen is an academic scientist who is working on developing animal serum-free media for the biopharmaceutical industry. This research is directed towards developing high performing processes to meet increasing market demands and to reduce manufacturing costs. Mammalian cell culture is an important area of research in the biopharmaceutical industry. Through two years of inquiry, Fahai has successfully established a high-throughput scheme that minimizes the screening time of serum-free media and provides a new platform to efficiently develop serum-free media for adherent cells.

Tobias Citron

Radicle Labs

New York, NY

Tobias is an analyst at Radicle Labs, a disruption research firm. Business leaders from some of the world’s biggest companies turn to Radicle to help them turn disruptive threats into opportunities. Radicle uses proprietary machine learning algorithms to identify comprehensive startup landscapes and pairs this with conversations with startup founders to better understand the companies and opportunities for engagement. Tobias has also worked at Deloitte Consulting and Citi, and he received his AB from the Woodrow Wilson School at Princeton University.

Jamie Courtenay

University of Bath

Bath, UK

Jamie Courtenay is a final year PhD student with the Centre for Sustainable Chemical Technologies at the University of Bath, UK. Working at the interface of chemical sciences and engineering, his research aims to address global sustainability challenges, such as the sustainable production of food and protecting the health of an ever-growing population, through a multidisciplinary approach. Specifically, his research focuses on utilising cellulose as a sustainable material to develop novel scaffolds for tissue engineering, using an array of chemical modifications and processing techniques to tailor make cellulose scaffolds with specific tunable properties to regulate cell response, as well as bioprinting and biofabrication techniques to create micropatterned and biomimetic 3D scaffolds for complex tissue generation.

Kathi Cover

Sidley Austin

Washington, D.C.

Kathi Cover is Counsel at Sidley Austin where she works in intellectual property litigation. She also is pursuing an LLM in Food and Agriculture to combine her professional background in IP with her personal interest in supporting emerging technologies that will produce a cleaner, kinder food system. Prior to joining Sidley, Kathi worked for eleven years as Vice President – Intellectual Property and Assistant General Counsel at iBiquity Digital Corporation.

Cody Creelman

Veterinary Agri-Health Services

Alberta, Canada

Dr. Cody Creelman is a beef cattle veterinarian, and digital storyteller who practices in Alberta, Canada. He is a partner at Veterinary Agri-Health Services, a large health management oriented veterinary practice that provides professional services and consulting to feedlot and cow/calf operations across Western Canada. A modern day James Herriot in the making, Cody shares his story in real-time, creating entertaining and educational videos of his daily adventures online.

Patrick D. Hopkins

Millsaps College

Jackson, MS

Patrick D. Hopkins is a philosopher who specializes in ethics, moral psychology, and philosophical problems of science, neuroscience, medicine, and technology. He has a B.A. from the University of Mississippi in Psychology, worked in neuroscience research for a few years at a major medical school and a primate research center, and received his Ph.D. in Philosophy from Washington University in St. Louis. He is currently Professor of Philosophy at Millsaps College and Professor of Psychiatry and member of the Center for Bioethics and Medical Humanities at the University of Mississippi Medical Center, both in Jackson, MS. He has published numerous articles on biomedical ethics, science and technology studies, and religious studies, and has edited several anthologies on practical ethics.

None Ecovative

www.ecovativedesign.com

Green Island, NY

Ecovative uses biology to solve fundamental human needs at industrial scales and in consumer applications. Using Mycelium, the fabrication technology of the future, Ecovative creates category defining products ranging from beautiful leather like textiles to sustainable packaging to high performance foams for apparel and beauty. Ecovative also supports open innovation in universities, community labs, maker spaces and even your kitchen with knowledge and access to mycelium.

Adam Flynn

ForeLight Inc.

Chicago, IL

Adam Flynn was a reactor operator with the United States Navy’s Submarine Nuclear Propulsion Program before co-founding ForeLight, Inc., in 2013. At ForeLight, algae working with modular reactors absorb CO2 and produce food protein at a cost orders of magnitude below current practices. As Chief Technology Officer, Adam draws on his unique background in nuclear engineering and project management, to bring about carbon-negative, industrial scale photosynthesis. At this point, his bucket list consists of a single item – a Martian retirement.

Finless Foods

www.finlessfoods.com

San Francisco, CA

Finless Foods is a San Francisco-based cellular agriculture startup founded in 2017. Its mission is to develop and mass manufacture pioneering marine animal food products for human consumption. Using cellular agriculture methods, Finless Foods aims to prevent the environmental devastation currently caused by industrial fishing and aquaculture. They hope to create a kinder, more efficient, and more sustainable food system for everybody.

Robert Bolton // From Later

fromlater.com

Toronto, Canada

Robert Bolton is a Canadian artist and strategist. As an advisor to Fortune 500 C-suites, Robert leads interdisciplinary teams, using design thinking and foresight methods, to solve complex problems and generate brand, revenue, and profit growth. Robert designed the board game, IMPACT, which teaches strategic foresight methods and encourages deliberate thinking about long-term future developments and uncertainties. His most recent work is Lonely Arcade, a speculative fiction (in song form) that explores the future of work and identity. Robert co-authored a perspective on policy, Biohackers: The Science, Politics, and Economics of Synthetic Biology, published in Innovations Journal (MIT Press, 2014). He was a National Science Foundation AoSL Innovation Fellow and holds a Masters of Arts in the Humanities from the University of Chicago. From Later is a foresight studio. We monitor and make sense of change, developing clear-sighted and judicious futures perspectives. We develop tools and ways of working that augment our research, problem-solving, and creative abilities. We explore the capacities of art, science, theory, and strategy to address complex challenges.

Cultured Meat and Future Food Podcast

cleanmeatpodcast.com

Menlo Park, CA

Cultured Meat and Future Food is a short-form podcast series discussing the role of plant based food, clean meat, and food technology. The show is focused on asking industry leaders questions for an audience with a non-scientific background. Cultured Meat and Future Food is targeted towards entrepreneurs interested in the food technology space.

Glenn Gaudette

Worcester Polytechnic Institute

Worcester

Glenn R. Gaudette, PhD, is a Professor of Biomedical Engineering at Worcester Polytechnic Institute. He has pioneered the use of plants as scaffold for tissue regeneration. His work has been featured throughout the world including Bill Nye Saves the World, the BBC, and Fox National News. His work was named a top medical breakthroughs of 2017(Boston Magazine) and was one of the most popular stories of 2017 (National Geographic).

Niyati Gupta

Fork & Goode

New York, NY

Current founder and CEO of Fork & Goode, which is developing delicious cultured meat products that are both safe to eat and good for the planet. Niya was also the CEO of Comcrop a vertical farming startup in Singapore. She has spent more than 10 years in food and agriculture businesses, including at McKinsey and Syngenta. She holds an MBA and MPAID from Harvard, and an Economics BA from Yale.

Yuki Hanyu graduated from the University of Oxford with a Ph.D in Chemistry in 2010, after which he continued his studies as a post-doctoral research associate at Tohoku University, Japan. From 2012 to 2014, Yuki was a research fellow at Systems Engineering Laboratory, Toshiba R&D Center. It was later in 2014 that he launched the “Shojinmeat Project”, a citizen science cellular agriculture initiative. One year later, he developed a low-cost culture media in his personal residence and launched Integriculture Inc. to commercialize clean meat. In 2017, Yuki won the Japan Global Impact Challenge by Singularity University.

Caleb Harper

MIT Media Lab

Cambridge, MA

Caleb Harper is the Principal Investigator and Director of the Open Agriculture (OpenAg) Initiative at the MIT Media Lab. He leads a diverse group of engineers, architects and scientists in the exploration and development of the future food systems. Caleb’s research focuses in the areas of control environment design, actuated sensing, control automation and data-driven resource, energy and biologic optimization. His group is developing an open-source agricultural hardware, software and data common with the goal of creating a more agile, transparent and collaborative food system. Caleb is a National Geographic Explorer and a member of the World Economic Forum (WEF) New Vision for Agriculture Transformation Leaders Network. His work has been featured by TIME, WIRED, The Economist, IEEE, World Urban Forum (WUF), USAID and TED.

None HigherSteaks

www.highersteaks.com

London, UK

HigherSteaks is a clean meat company, providing meat without harming our health, planet or animals. Using state-of-the-art cell culture techniques, cells will be grown and differentiated by feeding them a rich, animal-free media. Our methods rely on Nobel award-winning technology, coupled with computational biology. Our unique and diverse team, combined with our novel approach will allow us to make clean meat the tasty, sustainable and ethical choice for everyone.

None IFF

www.iff.com

New York, NY

International Flavors & Fragrances Inc. is a leading innovator of sensorial experiences that move the world. At the heart of our company, we are fueled by a sense of discovery, constantly asking “what if?”. That passion for exploration drives us to co-create unique products that consumers taste, smell, or feel in fine fragrances and beauty, detergents and household goods, as well as beloved foods and beverages. Our 7,400 team members globally take advantage of leading consumer insights, research and development, creative expertise, and customer intimacy to develop differentiated offerings for consumer products.

Geltor Inc.

www.geltor.com

San Leandro, CA

Geltor makes animal free collagen. We’re doing this by designing microbes to produce the protein efficiently in large fermenters. Our product is a pure protein ingredient that offers performance, consistency and sustainability benefits to our large enterprise customers.

None Incuvers

www.incuvers.com

Ottawa, Canada

Scientists and researchers are highly curious and creative people, with finite ressources to explore their ideas. Devices developed for the scientific community are closed systems with high mark ups because large vendors monopolize the market. We have developed a modular incubation system with an open firmware platform that allows us to tailor our unit to the researcher's experimental needs. Our small footprint allows the incubator to be placed outside of the traditionally centralized incubation rooms, giving researchers independence from commonly shared facilities. The low-cost point enables scientists and cellular agriculturists to collaborate and explore outside the box ideas at a fraction of the infrastructure costs. Incuvers is a movement towards the decentralization of laboratory instrumentation, and allowing people to explore their curiosity.

Prakash Iyer

Ginkgo Bioworks

Boston, MA

Prakash Iyer is a fermentation engineer at Ginkgo Bioworks, managing automated lab-scale fermentation process development and coordinating tech transfer between the lab and commercial scale at 50,000L. With a background in biomedical engineering and neuroscience, Prakash came to fermentation engineering via his passion for homebrewing. While at home he uses brewer’s yeast (Saccharomyces cerevisiae), at Ginkgo, he works with a range of different fermenting yeast species designed to produce anything from industrial enzymes to cultured fragrances.

None Kiran Meats

www.kiranmeats.com

Oakland, CA

Kiran is using cellular agriculture to make meat better. Instead of targeting large, established meat products, we’re targeting areas in which clean meat has an immediate competitive advantage over animal meat. We’re looking at what we can do now that we couldn’t do before with animals, then using these advantages to create products that consumers will love.

Katharine Kreis

PATH Innovation

Seattle, WA

Katharine Kreis is the director of strategic initiatives and lead for nutrition innovation at PATH. Engaging experts from across academia, civil society, and the private sector, Katharine works to address the alarming global burden of malnutrition, while simultaneously improving long-term sustainability of people and the planet. Katharine has worked for USAID, USDA, and the Bill and Melinda Gates Foundation, and advised a number of international organizations including the World Economic Forum, WFP and WHO.

Jess Krieger

New Harvest

Kent, OH

Jess Krieger is a biomedical sciences PhD student and Tedx speaker. Her research utilizes biomanufacturing and bioprinting to produce organs and tissues that replace the use of animals in research and the livestock industry. She started pursuing in cultured meat research in 2010, and in 2016 she was awarded a fellowship with New Harvest. She currently works in Dr. Min-Ho Kim’s Tissue Engineering and Innate Immunity Laboratory at Kent State.

Deepti A. Kulkarni

Sidley Austin LLP

Washington D.C.

Deepti Kulkarni is a senior associate in the FDA Regulatory practice at Sidley Austin, where she counsels clients on a wide range of regulatory matters, including issues relating to the use of novel and emerging technologies to develop foods and animal products. Since joining Sidley from the FDA Office of Chief Counsel in 2015, Deepti has focused her practice on providing strategic regulatory counseling to clients at various stages of a product’s lifecycle and otherwise complying with FDA and USDA regulations. While at FDA, Deepti counseled several components of FDA and HHS on issues relating to conventional foods, dietary supplements, animal products, and cosmetics, as well as cross-product matters involving new technologies, import/exports, and constitutional issues.

Stacy Love

Rutgers University-Camden

Camden, NJ

Stacy A. Love is a Ph.D. candidate at the Center for Computational and Integrative Biology at Rutgers University-Camden. She has assisted under Dr. David Salas de la Cruz (Assistant Professor of Chemistry, Rutgers University-Camden) for two years in research regarding natural-based biomaterials. In the spring of 2018, she completed her bachelor’s of science in Biology magna cum laude from Rutgers.

None New Age Meats

www.newagemeats.com

San Francisco, CA

New Age Meats is a San Francisco based cellular agriculture company. We create high quality meat which is healthier for consumers and better for the environment than anything that has ever existed. All without harming any animal. Our automated R&D platform allows us to create new products at unmatched speed and bring the world closer to a sustainable food ecosystem.

None Nonfood

eatnonfood.com

Los Angeles, CA

Nonfood is building the future of food today, creating radically sustainable algae-based foods to drastically reduce agriculture's resource and carbon footprint. Nonfood's first product, the Nonbar is available through their website.

Natalie Rubio

Tufts University

Medford, MA

Natalie Rubio is finishing her second year as a New Harvest Cultured Tissue Fellowship recipient at Tufts University in Boston. She is developing edible scaffolds for cultured meat with the David Kaplan Lab in the Department of Biomedical Engineering. For food applications, tissue engineering scaffolds should be edible, cost-effect and free from animal byproducts. Chitosan is commonly used as a scaffold material and can be fabricated into films, fibers, hydrogels and sponges. Typically, chitosan is obtained from crustacean exoskeletons, however, chitosan can also be isolated from mushrooms. This project investigates how mushroom chitosan compares to crustacean chitosan and analyzes its potential to serve as a biomaterial for cultured meat production.

Larisa Rudenko

Massachusetts Institute of Technology

Cambridge, MA

Larisa Rudenko is a Visiting Scholar at MIT where she studies science- and values-based concerns for emerging biotechnologies. Previously, she developed FDA’s science-based policy for the regulation of animal biotechnology, consulted to the public and private sectors, and worked at an angel-level VC. Her PhD work in DNA damage and repair was conducted at the Brookhaven National Laboratory; she is a Diplomate of the American Board of Toxicology.

David Schildberger

Centre for Ingredient and Beverage Research

Zürich, Switzerland

David Schildberger is in the final year of his PhD at the Chair for Computer Aided Architectural Design (ETH Zürich/Switzerland) and the Centre for Ingredient and Beverage Research (ZHAW Wädenswil/Switzerland) where he explores the potential intersections of information technologies and food. His research deals with the dimensions of the symbolic in our current technics and invests in the daring idea of the affirmation of luxuriation, in its full decadence and decoupledness from an original nature. This notion finds one application in the production of chocolate from in vitro cultivated Theobroma cacao cells. David was initially trained as an architect at the FH Rosenheim (Germany), the TU Innsbruck (Austria) and the ETH Zürich (Switzerland).

Eric Schulze

Memphis Meats

Berkeley, CA

Dr. Eric Schulze is a molecular biologist, genetic engineer, former Federal biotechnology regulator, educator, and science policy strategist. He is the current Vice President of Product and Regulation at Memphis Meats, where he leads the scientific design and development of Memphis Meats products as well as Federal regulatory, policy, and government affairs. Prior, Eric served for six years as a Federal regulator within the US Food and Drug Administration.

Vincent Sewalt

DuPont

Palo Alto, CA

Vince Sewalt leads Product Stewardship & Regulatory for a division of DuPont that develops industrial biotechnology products aimed at improving sustainability of the bio-based economy, including the food supply chain. He manages product safety & compliance for DuPont and is passionate about capacity building in biotechnology regulatory oversight for emerging technologies and markets. Vince has shared his insights in product risk assessment, communication, and biotechnology acceptance with various associations, think tanks and regulatory agencies. His poster at the third New Harvest conference is a reminder of the general information needs to support consumer safety of cultured foods, and a call to action to the cell culture start-up community to align on a standard approach to gathering and documenting that information in the regulatory approval process for cultured meats.

Robin Simsa

University of Gothenburg // VERIGRAFT

Gothenburg, Sweden

Robin works with the tissue-engineering company VERIGRAFT on the re-vascularization of biomaterials, while pursuing his PhD at the University of Gothenburg. His work focuses on decellularized extracellular matrix properties and angiogenesis of 3D biomaterials with the help of induced pluripotent stem cells. In fall 2018, he will join David Kaplans lab at TUFT University as a visiting researcher. VERIGRAFT is a biotechnology company, located in Gothenburg, Sweden. The company utilizes 3D biomaterials to improve cell attachment and proliferation for use in regenerative medicine. The company’s unique technology platform turns donated allogeneic (“foreign”) tissue into an autologous (“personalized”) tissue and thus avoids transplant rejection. Donated, allogeneic tissue is patient-individualized by a combination of decellularization and recellularization processes. VERIGRAFT’s development pipeline comprises products in the areas of vascular regeneration and peripheral nerve repair.

Ronald Stotish

AquaBounty Technologies

Maynard, MA

Ron is CEO, President, and Executive Director of AquaBounty Technologies. He began his career in basic research at Merck, and has held a variety of positions in research and development at American Cyanamid, Wyeth, and MetaMorphix over the last forty five years. He is a member of the BIO Board of Directors, and is the Vice Chair of the Food and Agriculture Section Governing Board of BIO.

Andrew Stout

Tufts University

Medford, MA

Andrew is a first year PhD student in Dr. David Kaplan’s lab at Tufts University, where he explores various exogenous and endogenous techniques for controlling skeletal muscle development and composition in vitro. Previously, he worked as a research assistant in Dr. Mark Post’s lab at Maastricht University, and as a molecular biology research associate at Geltor, Inc. in San Francisco. Andrew holds a B.S. in Materials Science from Rice University.

None SunP Biotech

www.sunpbiotech.com

Cherry Hill, NJ

SunP Biotech creates advanced products that push for the highest quality of precision, accuracy, and sterility, so our users can perform research safely and confidently. Our passion and expertise in the industry allows us to create custom products that fit the needs of our clients. Our products have been adopted in areas of tissue engineering, biomimetic design, pharmaceutical research, organ-on-a-chip, and drug testing. SunP’s mission is to streamline companies’ approach into 3D bioprinting with a modern and simple bioprinter that that will help them focus on their objective and accelerate their research. SunP Biotech’s diverse offering of bioprinters, bioinks, and related services are the result of decades of rigorous research. The experts at SunP have spent their careers developing our state-of-the-art patented products and techniques to help you focus on performing cutting edge biological research. At SunP, we are committed to providing you with a tailor-made set of products so you can help cells work better for you.

Seafuture Sustainable Biotech

www.seafuturebio.com

Calgary, Canada

Seafuture Sustainable Biotech is a cellular-agriculture company developing the technology to produce sustainable and secure seafood for human consumption. Using cell biology and molecular techniques, we are working to produce an competitively priced, high-quality fish fillet using cell lines developed from commercially important species. Our product will not only be a sustainable source of protein for a growing population, it will provide a cleaner and healthier product that is free of heavy metal contaminants found in the fish we eat.

Marcela Vilarino

University of California, Davis

Davis, CA

Marcela Vilarino is a 5th year PhD student at the University of California, Davis. She came to the U.S. with a Fulbright Scholarship to advance her knowledge of embryology and stem cell biology. Studying under Pablo Ross, her research focuses on gene editing and embryonic stem cells in livestock species. Marcela earned her DVM and Master’s degree at the University of the Republic in Uruguay where she studies animal reproduction.

Dr. Wang is the most experienced executive in the algae and agriculture industries. He is also a board director of Algae Biomass Organization. He was the President of Syngenta China, the Director of Syngenta’s global Trait Research and Technology, the Director of Syngenta Functional Genomics, the Manager of Genomics at DuPont Pioneer Hi-Bred. Dr. Wang is author of over 50 patents, and has published over 20 peer-reviewed research articles.

Register

Ticket Information

REGULAR ADMISSION

JULY 20, 2018
JULY 21, 2018

$600.00

+ $18.23 Fee


All ticket prices are for the full 2 days. No 1-day passes

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Location

map of conference location

MIT Media Lab

75 Amherst St., Cambridge
MA 02139, USA

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Hours

July 20th & 21st
9AM - 6PM