• Liz Specht

    Associate Director of Science & Technology at The Good Food Institute

    As Associate Director of Science & Technology at The Good Food Institute, Liz analyzes areas of technological need within plant-based and cell-based meat innovation, forecasts future growth bottlenecks, and catalyzes research to proactively address these needs and bottlenecks. She also supports startups and established industry leaders who are moving the field forward. Liz has a bachelor’s degree in chemical and biomolecular engineering from Johns Hopkins University, a doctorate in biological sciences from the University of California San Diego, and postdoctoral research experience from the University of Colorado Boulder. Liz is a Community Fellow with CU Boulder’s Sustainability Innovation Lab and a Guest Lecturer for Singularity University. She has a decade of academic research experience in synthetic biology, recombinant protein expression, and development of genetic tools. She is a firm believer in the power of technology to enable us to meet growing food demands in a sustainable way.

Related Video Conversations

  • Completed: February 18, 2020 PST

    The Future of Food, Alternative Meats, and Many Materials

    Most of us today are just so caught up in the digital transformation, the ongoing computer and internet revolution, that we are largely missing the beginning of this next massive tech transformation. To catch up, you can start by sinking your teeth into an Impossible Burger. Alternative meats, whether plant-based like the Impossible Burger or cell-based and grown in vats, make up one of the first waves of products that has moved off the speculative drawing boards and into the actual public marketplace to give people some taste of what’s to come. This future of food, which is a harbinger to the future of bio-materials and an entire bio-economy, is the subject of our next What’s Now: San Francisco at Capgemini’s Applied Innovation Exchange.

    Participants: Liz Specht