Dr. Andrew Stout trained in the lab that created the world's first cultured hamburger. Now, as the first full-time cellular agriculture faculty hire at Tufts University, he's building the next generation of food scientists and rescuing intellectual property from defunct startups to keep the field moving forward. In this episode, Stout and I dig into what it actually takes to design a new food from the cell up, how cellular agriculture is maturing as a scientific discipline, and why building products in today's brutal funding environment is forcing a different kind of creativity. If you think food science is just about what's on your plate, this conversation will change that.
Learn more about Dr. Stout's work at Tufts (link in show notes). https://engineering.tufts.edu/bme/people/faculty/andrew-stout
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