Our Team
The top 0.1%
of the field
That’s why we bring together scientists from across disciplines (bioengineering, chemical engineering, cell biology, biochemistry, biophysics, and biomedical science, among others) to work together on some of the most challenging tech advisory and due diligence work in frontier tech and high tech food.
Expertise matters
Cell-based meat
BIOCHEMIST, YALE
Chris Anderson
TISSUE ENGINEER, YALE
Luke Batty
BIOPROCESS EXPERT, KENDALL SQUARE
Mark Lalli
Tristan Lawson
BIOMEDICAL ENGINEER, KENDALL SQUARE
Bioprocess
BIOPROCESS EXPERT, KENDALL SQUARE
Mark Lalli
BIOMEDICAL ENGINEER, KENDALL SQUARE
Diana Garibay
BIOENGINEER, MIT
Tristan Lawson
Climate biotechnology
CHEMIST, CHICAGO
Katie Kloska
Yocelyn Recinos
MOLECULAR BIOLOGIST, COLUMBIA
MICROBIOLOGIST
Yekaterina Tarasova
Ivy Fernandez
BIOLOGIST, UNIVERSITY OF CALIFORNIA
Fermentation and Molecular Farming
Yekaterina Tarasova
MICROBIOLOGIST
Yocelyn Recinos
MOLECULAR BIOLOGIST, COLUMBIA
MICROBIOLOGIST, YALE
Wei Ng
MICROBIOLOGIST, YALE
Amy Ontai
BIOENGINEER, MIT
Diana Garibay
Tristan Lawson
BIOMEDICAL ENGINEER, KENDALL SQUARE
Mission Control
DESIGN
Kate Krueger
MANAGING PARTNER
Josephine Blossfeld
Meghan Roe
EXECUTIVE ADMINISTRATOR
Managing partner
Kate Krueger
MANAGING PARTNER
Our Advisors
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Bruce Friedrich
PRESIDENT AND FOUNDER OF GOOD FOOD INSTITUTE
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Ryan Bethencourt
CO-FOUNDER OF INDIEBIO
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Paul Shapiro
AUTHOR OF CLEAN MEAT