6.10. Scaling food biotechnology 📈 bioreactors, inputs and brains with GFI Lead Scientist Elliot Swartz

We need to scale. But how? The biotech space is will go through some growing pains. Find out about scalability issues like bioreactor capacity, the supply of inputs, and the lack of brains. As well as lessons we can learn from vertical farming companies that are already a step or two further down the line. Join me for a chat with Elliot Schwartz, he is the Lead Scientist for Cultivated Meat at The Good Food. If you are not familiar with precision fermentation check out t episode 1 of this season where we explain a bunch of the terms. LINKS Check out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincubator.com/ More info and links to resources on https://redtogreen.solutions/   Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/ Check out our supporter of this season, FoodLabs, and their Climate Program: https://www.foodlabs.com/ More info and links to resources on https://redtogreen.solutions/   Hashtags for this episode Bioreactor capacity Fermentor Scaling Biotechnology Scaling food technology Cultured Meat Cultivated Meat Cell-based meat Lab-grown meat Future of cultured meat Hashtags for this season Biotechnology in food Food Tech Food Technology Future of Food Food Innovation What is biotechnology food Food biotechnology examples Food biotechnology startups Biotechnology food companies Biotech food in usa Food biotechnology examples Editor's note: this episode was lengthened with a ProVeg shout out at minute 8:30