Reinventing meat to preserve our planet

presentation by Dr. Nadine Bongaerts, Senior Scientist Molecular Biology, GOURMEY, at Online Healthy Nutrition Conference (25 November 2020, 14:30 – 18:00 CET). REGISTER HERE to attend

program: https://healthynutritionconference.com/program/

Interview

What drives you?

Using technologies based on biology to create a more sustainable planet

Why should the delegate attend your presentation?

During this presentation you will get a holistic overview of the opportunities and challenges related to meat and especially foie gras / poultry meat.

Importantly, you will understand how cultured meat can positively impact our environment and how cultured meat is perceived by consumers.

What emerging technologies/trends do you see as having the greatest potential in the short and long run?

Advances in (synthetic) biology, robotics, and machine learning could help us to solve current technological challenges to scale-up cell based meat production.

Moreover, the coronavirus pandemic and the climate crisis have raised societal awareness about the need to find alternatives to conventional meat.

What kind of impact do you expect them to have?

If we assume that it is unlikely that most people will give up on meat, we will need modern technologies to provide sustainable solutions to feed the growing world population that has increased demands for meat products.

What are the barriers that might stand in the way?

Beyond the technological challenges, it’s important that consumers and regulators are embracing novel food products.

“Special Quote”

“We’re on a mission to bring sustainable and delicious cultivated meat to the world”

Nadine Bongaerts is Senior Scientist Molecular Biology of Gourmey and works on the development of solutions to make cultivated meat affordable / price competitive.
She obtained her Master degree in Industrial Biotechnology from Delft University of Technology and obtained her PhD in Synthetic Biology & Microbiology from the French National Institute for Health and Medical Research (INSERM) & Center for Research & Interdisciplinarity (CRI).

Moreover, she serves as a board member of the international deeptech organisation Hello Tomorrow and is a Global Faculty member of Singularity University for which she educates international C-level executives from various industries on developments in biotechnology.

GOURMEY was founded in 2019 as the first French cultured meat startup. The company’s mission is to accelerate the world’s transition to delicious, healthy and sustainable meat. GOURMEY is now a 14-people team merging culinary arts and state-of-the-art science to reinvent France’s most iconic delicacy, foie gras, as its first product.

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