THE  CELL  AG  @  MIT  EXEC  TEAM

Get to Know Us

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EMILY H. SOICE

Emily is a biology, environmental engineering, and music major graduating in the winter of 2020. She has worked in the Marelli lab to engineer soil microbiomes, the fermentation company Geltor to improve analysis of their cultured collagen, and the non-profit New Harvest to research the next steps for cellular agriculture. When not studying, she loves exploring all things food, from visiting new coffee shops to trying new fermentation recipes to learning about different culinary cultures.

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ADIL YUSUF

Adil is a 2020 alum who majored in EECS with a focus on biological applications. Growing up in Kentucky, he became fascinated and passionate about finding new ways to improve the agricultural system. He is currently working at the Not Company as a Machine Learning Engineer, exploring methods to find delicious plant-based alternatives to traditional animal-based products.

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JASMIN KERN

Jasmin Kern is a 2022 majoring in chemistry with a focus on food and agriculture with a minor in biology. She is originally from Germany and is very passionate about the development of sustainable food. She is currently a research intern at Boston Meats, and engages in many culinary and food-related projects. She also started a cooking club at MIT called EZHealth, and runs a food blog on instagram (@whatsthebeet).

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SANGITA VASIKARAN

Sangita is a 2023 majoring in course 20 (bioengineering) and minoring in 4B (design). She is fascinated by the design of life and wants to apply that to speculating the future of food & nutrition. Sangita currently interns for the sustainable foods company Winecrush, is an EMT with MIT EMS, and tries her hand at patisserie.

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MEGAN XU

Megan is a current junior majoring in Biological Engineering with a minor in Earth, Atmospheric, and Planetary Sciences. Within cellular agriculture, Megan is especially drawn to the potential to revolutionize carbon-intensive food systems. She is also an avid foodie who enjoys fermenting, baking, and cooking, as well as exploring restaurants. For spring & summer 2021, she will be working at Kingdom Supercultures, a start-up focused on creating novel fermented foods.

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SOUMYA RAM

Soumya Ram majored in Computer Science in undergrad at MIT. Now she is a masters student in the Lu Lab focusing on computational protein design.

THE  CELL  AG  @  MIT  EXEC  TEAM

Get to Know Us

0-2.jpg

EMILY H. SOICE

Emily is a biology, environmental engineering, and music major graduating in the winter of 2020. She has worked in the Marelli lab to engineer soil microbiomes, the fermentation company Geltor to improve analysis of their cultured collagen, and the non-profit New Harvest to research the next steps for cellular agriculture. When not studying, she loves exploring all things food, from visiting new coffee shops to trying new fermentation recipes to learning about different culinary cultures.

125571359_728465584419434_83926963372104

ADIL YUSUF

Adil is a 2020 alum who majored in EECS with a focus on biological applications. Growing up in Kentucky, he became fascinated and passionate about finding new ways to improve the agricultural system. He is currently working at the Not Company as a Machine Learning Engineer, exploring methods to find delicious plant-based alternatives to traditional animal-based products.

1E1EA423-9BDA-4485-AB90-05D48C496519.JPG

JASMIN KERN

Jasmin Kern is a 2022 majoring in chemistry with a focus on food and agriculture with a minor in biology. She is originally from Germany and is very passionate about the development of sustainable food. She is currently a research intern at Boston Meats, and engages in many culinary and food-related projects. She also started a cooking club at MIT called EZHealth, and runs a food blog on instagram (@whatsthebeet).

124866766_282845723052412_32475615066579

SANGITA VASIKARAN

Sangita is a 2023 majoring in course 20 (bioengineering) and minoring in 4B (design). She is fascinated by the design of life and wants to apply that to speculating the future of food & nutrition. Sangita currently interns for the sustainable foods company Winecrush, is an EMT with MIT EMS, and tries her hand at patisserie.

107817212_373596246954648_5110525489519162451_n_edited.jpg

MEGAN XU

Megan is a current junior majoring in Biological Engineering with a minor in Earth, Atmospheric, and Planetary Sciences. Within cellular agriculture, Megan is especially drawn to the potential to revolutionize carbon-intensive food systems. She is also an avid foodie who enjoys fermenting, baking, and cooking, as well as exploring restaurants. For spring & summer 2021, she will be working at Kingdom Supercultures, a start-up focused on creating novel fermented foods.

125760628_3170510373175307_3070877579145

SOUMYA RAM

Soumya Ram majored in Computer Science in undergrad at MIT. Now she is a masters student in the Lu Lab focusing on computational protein design.

THE  CELL  AG  @  MIT  EXEC  TEAM

Get to Know Us
0-2.jpg

EMILY SOICE

Emily is a biology, environmental engineering, and music major graduating in the winter of 2020. She has worked in the Marelli lab to engineer soil microbiomes, the fermentation company Geltor to improve analysis of their cultured collagen, and the non-profit New Harvest to research the next steps for cellular agriculture. When not studying, she loves exploring all things food, from visiting new coffee shops to trying new fermentation recipes to learning about different culinary cultures.

125571359_728465584419434_83926963372104

ADIL YUSUF

Adil is a 2020 alum who majored in EECS with a focus on biological applications. Growing up in Kentucky, he became fascinated and passionate about finding new ways to improve the agricultural system. He is currently working at the Not Company as a Machine Learning Engineer, exploring methods to find delicious plant-based alternatives to traditional animal-based products.

1E1EA423-9BDA-4485-AB90-05D48C496519.JPG

JASMIN KERN

Jasmin Kern is a 2022 majoring in chemistry with a focus on food and agriculture with a minor in biology. She is originally from Germany and is very passionate about the development of sustainable food. She is currently a research intern at Boston Meats, and engages in many culinary and food-related projects. She also started a cooking club at MIT called EZHealth, and runs a food blog on instagram (@whatsthebeet).

124866766_282845723052412_32475615066579

SANGITA VASIKARAN

Sangita is a 2023 majoring in course 20 (bioengineering) and minoring in 4B (design). She is fascinated by the design of life and wants to apply that to speculating the future of food & nutrition. Sangita has worked on designing plant-based proteins at the companies Winecrush and Boston Meats, is an EMT with MIT EMS, and tries her hand at patisserie.

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MEGAN XU

Megan is a current junior majoring in Biological Engineering with a minor in Earth, Atmospheric, and Planetary Sciences. Within cellular agriculture, Megan is especially drawn to the potential to revolutionize carbon-intensive food systems. She is also an avid foodie who enjoys fermenting, baking, and cooking, as well as exploring restaurants. For spring & summer 2021, she will be working at Kingdom Supercultures, a start-up focused on creating novel fermented foods.

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BRANDON LAM

Brandon is a second-year MBA student at MIT Sloan. While interested in all things sustainability, Brandon is particularly passionate about food sustainability and alternative protein. In addition to working on Cell Ag @ MIT, he is a president of the MIT Food & Agriculture Club and director on the MIT Sustainability Summit. Before coming to MIT, Brandon worked in compliance strategy at Uber and in consulting at BCG. He majored in International Political Economy at Georgetown University. He enjoys cooking, bar trivia, learning foreign languages, and playing piano and guitar in Sloan’s rock band, the Rolling Sloans.

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MRIGANKA MANDAL

Mriganka is a sophomore majoring in course 5-7 (biochemistry), hailing from Charlottesville, Virginia. She took the club's IAP Intro to Cell Ag course and became fascinated with how tissue engineering could be applied to create lab-grown meats and other food products. Through studying cell ag, Mriganka hopes to combine her interests in immunology and nuclear medicine with that of food science (cooking, fermentation, and procrasti-baking!) to better understand nutrition and adopt a more sustainable lifestyle.

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CHELSEA ZHANG

Chelsea is a 2022 majoring in Biological Engineering. She is fascinated by the vast number of ways biology can impact and improve our everyday lives, and is interested in tissue engineering and its novel applications towards biologics and agriculture.