6.10. Scaling food biotechnology 📈 bioreactors, inputs and brains with GFI Lead Scientist Elliot Swartz

We need to scale. But how? The biotech space is will go through some growing pains. Find out about scalability issues like bioreactor capacity, the supply of inputs, and the lack of brains. As well as lessons we can learn from vertical farming companies that are already a step or two further down the line.

Join me for a chat with Elliot Schwartz, he is the Lead Scientist for Cultivated Meat at The Good Food.

If you are not familiar with precision fermentation check out t episode 1 of this season where we explain a bunch of the terms.

LINKS

Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:

https://provegincubator.com/

More info and links to resources on https://redtogreen.solutions/  

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

Check out our supporter of this season, FoodLabs, and their Climate Program:

https://www.foodlabs.com/

More info and links to resources on https://redtogreen.solutions/  

Hashtags for this episode

Bioreactor capacity

Fermentor

Scaling Biotechnology

Scaling food technology

Cultured Meat

Cultivated Meat

Cell-based meat

Lab-grown meat

Future of cultured meat

Hashtags for this season

Biotechnology in food

Food Tech

Food Technology

Future of Food

Food Innovation

What is biotechnology food

Food biotechnology examples

Food biotechnology startups

Biotechnology food companies

Biotech food in usa

Food biotechnology examples

Editor's note: this episode was lengthened with a ProVeg shout out at minute 8:30