🧀How we'll make food in the future: precision fermentation and cheese without cows with David Bucca, the founder of Change Foods, an aerospace engineer turned cheese maker of the 21st century!
TUNE IN TO LEARN:
- What the heck is precision fermentation and how it's different from regular cheese-making?
- How do we make microbes produce different cheeses? Yogurts and other products?
- What's the next frontier for precision fermentation? - a hybrid between functional allergies-free food and personalized supplements all in one food package?
- Will your cheddar taste the same? Will it melt on your pizza🍕?
- Why it might be much better than plant-based "cheese"?
- Is this new thing good for me? Isn't it GMO? Shouldn't we stick with traditions of food making instead of messing with nature?...
These and many other fascinating questions and stories on today's episode of FOOD SCHOOL podcast!
ABOUT DAVID BUCCA:
David is the founder and CEO of food biotech startup Change Foods. He's a passionate food industry professional with expertise in alternative proteins, who was previously an aerospace engineering leader at Boeing for over 13 years. Following a career change motivated by his passion for more sustainable & innovative food systems, he became founding director of Food Frontier, an innovative think-tank & industry accelerator for alternative proteins. He was then COO of a hemp foods startup, and subsequently the APAC manager for US plant-based meat company Hungry Planet.
Connect with and learn more about Change Foods:
TAKE THE SURVEY HERE to help David and the team to shape our better food future.
https://changefoods.com
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by Angela Shurina,
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IG: @1000yearyoung
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