CAREERS IN CELLAG
Our Company Connections
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Dr. Christophe Chantre (CEO)
and Dr. Grant Gonzalez (CTO)
Boston Meats is a company focused on innovating and improving the texture of cultured meat products. The company spun out of Dr. Kit Parker's Disease Biophysics group at Harvard by Dr. Christophe Chantre, Dr. Luke Macqueen, and Dr. Grant Gonzales.
Nick Ouzounov, Alexander Lorestani, Miryam Kadkhodayan
Geltor works on the fermentation of animal proteins, in particular collagen. They already have collaborations with several large brands who use Geltor’s proteins in their products
Lejjy Gaffour (CEO)
The cultured meat sector is brimming with companies racing to scale up and produce low cost cellular meat products for market. To do that, they each need growth factor protein. Future Fields has the technology that can produce bioactive growth factors at large scale.
The company’s first commercial product ‘FGF2’ is shipping to producers of various cell-based meat products with growth factors tailored to specific cell types soon to follow.
Dr. Sandhya Sriram (CEO) and
Dr. Ka Yi Ling (CSO)
Shiok Meats is a Singaporean cellular seafood company -- one of the first cellular agriculture companies in SE Asia as well as one of the first cellular seafood companies in the world. Led by Dr. Sandhya Sriram and Dr. Ka-Yi Ling, entrepreneurial cell biologists by training, the company navigates a cultural and economic environment different from that of the US.
Tufts Kaplan Lab
Dr. David Kaplan
The Kaplan Lab is home to a range of cellular agriculture projects, from creating cultivated meat with enhanced nutrition profiles (beta-carotene bacon?) to cultivate insect meat (it’s less picky to grow than mammalian cultures), to manage the behavior of cultivated cells for large scale production (without genetic engineering). In addition, Dr. Kaplan is chair of the NIH’s Biomaterials and Biointerfaces Study Section, and his group has produced the first course on cellular agriculture at Tufts.
Kate Krueger (Founder)
Helikon is a premier cell ag consulting firm that advises innovative organizations and individuals on cutting edge food technologies that promote human health and sustainability.
Tobias Messmer is a PhD candidate within Mosa Meats. Mosa Meats created the world’s first hamburger by cellular agriculture, and is at the head of the race to market for cultured meat products.
In addition to his PhD work, Tobias Messmer was also an organizer for the Cellular Agriculture Open Symposium, an open access conference series dedicated to building community and collaboration in the cell ag space.
Jeremiah Johnson (Research Director)
New Harvest is one of the founding non-profit companies for cellular agriculture that is sponsored by the MIT Media Lab. Jeremiah runs New Harvest’s fellowship and grant programs to build a strong foundation of accessible, public, fundamental cellular agriculture research.
Myocardial Regeneration Lab (WPI)
Dr. Glenn Gaudette
Dr. Gaudette is working on growing hearts and meat out of spinach leaves by using the spinach leaves as scaffolds. With their built-in vascularization, low toxicity, and biodegradation properties, leaves could be ideal tissue scaffolds for cultured meat.
Peace of Meat
Dr. Paul Mozdziak (CSO)
Dr. Mozdziak works on understanding the mechanisms of skeletal muscle growth and muscle fiber adaptations in birds and collaborates on avian primordial germ cell biology at North Carolina State University’s Department of Poultry Science. He is also the Chief Scientific Officer at Peace of Meat, a Belgian business-to-business company that uniquely works on developing cultured fats for other clean meat companies, and has worked with New Harvest to create immortalized cell lines of agriculture-relevant animals.