Join FFAC for a panel discussion & Q&A to get answers from our expert speakers who share their industry insights.

Food is technology. From breeding crops to growing vegetables to processing ingredients, most foods we consume are produced in a high-tech fashion. And there is a new innovative force on the horizon that has played more of a shadow role in the food industry: biotechnology. The scientific application of modifying animal and microbial cells is now directly landing on our plates. They promise meat without slaughter, milk without cows, eggs without hens,and a novel food industry that makes animal agriculture obsolete and offers more environmentally sustainable, healthier, and compassionate products. It sounds like science fiction, but is it really happening? And how long will it take?

Animal agriculture is one of the biggest contributors to climate change and environmental pollution. The COVID-19 pandemic and other viral outbreaks have been linked to animal markets and factory farming. On top of that, 80% of our antibiotics are used in animal agriculture and are driving the rise of multiply-resistant pathogens that threaten human health. Will the new agricultural revolution be the solution we need?

During this webinar, we will focus on the rising technologies that may pave the way.

Amy Huang is the University Innovation Specialist at The Good Food Institute, a nonprofit think tank focused on accelerating alternative protein research and innovation.

Patricia Bubner is a scientist and engineer with a diverse background in bioprocess engineering, agriculture, and material science. She is the co-founder of Orbillion Bio, a cultivated meat startup.

Register here: https://us02web.zoom.us/webinar/register/WN_Bm6bjP9bTdCd44d4OHfh6Q?timezone_id=America%2FNew_York