6:00pm – 7:00pm: Registration & Reception
7:00pm - 8:30pm: Panel Discussion including Q&A Session
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With recent advances in tissue engineering and plant protein research, startups and food technologists are now engineering meat and other animal products to meet rising levels of global consumption.
Join us on Tuesday, February 18th to sample some of these products and to discover how innovations in the biotech industry are disrupting conventional methods of food production. Find out if these technologies will provide a more sustainable food supply, reduce our carbon footprint, and steer us away from our carnivorous habits.
• Will startups like Modern Meadow, Inc and Beyond Meat be able to capture a large chunk of the $6 trillion food industry?
• What role will big companies play? Innovation or commercialization?
• Will they reduce GHG emissions and our overall carbon footprint?
• What makes a food technology startup fundable?
Stacy Feld, Partner at Physic Ventures
Dr. Andras Forgacs, Founder and CEO, Modern Meadow, Inc
Ethan Brown, Founder and CEO, Beyond Meat
Ken Plasse, VP Business Development, Solazyme
Rob Leclerc, Ph.D., CEO, AgFunder
Exhibit Companies: Six Food Insects | KuliKuli | Soylent | Exo
** DISCLAIMER: Please note that RSVP in Meetup does NOT register you for the event. Please purchase your ticket(s) at: http://www.vlab.org/article.html?aid=486
$30 Early Bird
$40 Regular Pre-Registration
$50 Last minute / at the door if not sold out