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I am often asked how my background in tissue biology led me to be the Founder and CEO of Omeat. And although the journey has been anything but straightforward, it has been rewarding to bring my experience in academics and medical research to the pioneering cultivated meat industry. Here is how I got started: ➡️ I first got my start in tissue biology, applying bioengineering solutions to precision medicine. Over the years, I became genuinely interested in developing ‘personalized’ solutions that utilize micro- and nanoscale technologies to enable a range of therapies for organ failure, cardiovascular disease, and cancer. ➡️ By exploring this area, I developed multiple techniques for controlling the behavior of patient-derived cells to engineer artificial tissues and cell-based therapies. ➡️ As I continued to delve deeper into this space, I also started to research more about the environmental impacts that conventional beef has on our planet and society at large. As I did my concern grew. Conventional practices to raise and process beef are linked to environmental degradation and the loss of natural resources. Large tracts of the Amazon have been felled to make room for cattle farms. Runoff from factory farms is polluting our lakes, rivers, and groundwater. In addition, the animal agriculture complex contributes an estimated 15% of global greenhouse emissions. This is on par with the entire transportation sector. I knew there needed to be a change, so here is what I did next: ✅ I soon found a correlation between the techniques my scientific team was discovering and creating for artificial tissues to what was brewing in the cultivated meat space. Through much research, we discovered an alternative that could revolutionize how lab-grown meat is grown. ✅ Through this process of personal interest and scientific inquiry, my focus shifted from tissue engineering to working on cultivated ground beef. From this, Omeat was born. As Omeat continues to make strides as a company, we’re ready to challenge the status quo to bring much-needed change and innovation to how we produce meat. As we prepare to commercialize our innovation, I’ll be sharing more of the journey on our mission to deliver a quality and sustainable product that benefits both the climate and consumers.