Alternative Proteins

Displacing intensive factory farming is one of the most urgent goals of the 21st century, and I believe the path runs through technology — plant-based, fermentation, and cultivated meat. This conviction drives everything I do in the alternative protein space.

At Hopkins, I co-president the Alternative Protein Project, where I've organized events like our Battle of the Nuggets tasting and brought in leaders from across the field. I also effectively run a 3-credit course, Future Food Manufacturing. I plan the semester schedule, deliver lectures, recruit guest speakers, and connect students to startups for their research projects.

Some highlights: hosting GFI founder Bruce Friedrich for a conversation at Hopkins, organizing and moderating an ML for food systems panel at Stanford's Food4Thought conference, and participating in a panel on educational initiatives in alternative proteins.