i'm curious if in the ingredient space, you've seen people working on ingredients that would take an ingredient that was typically causing obesity and not have it caused Obesity. One of those going to be helphy for od you yee that the ingredients that are shifting to be anti niabatic,. because, lady, and huge rist factor right now. Yes, on the ingredient level, there are a number of things that are being done....
0:42 Jason intros SOSV's Sean O'Sullivan
4:19 How is operating in China during COVID?
5:22 Origin of SOSV, thoughts on in-person accelerators over remote accelerators, why hardware/life-science accelerators need in-person cohorts
9:02 Sean describes SOSV's typical deal terms, unique follow-on strategy & cohort size
14:27 What stage company are SOSV accelerators looking for? Does it vary by industry?
17:58 Sean describes SOSV portfolio company Memphis Meats & how they utilize bioreactors to create cell-based meats
23:06 When will we see plant/cell-based meat being cheaper than the real thing?
29:25 Will the issue of food-availability will be solved in our lifetime?
33:16 Will modern food science revolutionize taste & what is the holy-grail food that will be produced?
42:15 What is being done in the ingredients space?
48:58 How is running an accelerator in China different than running one in the US?
53:39 Embracing hardware, thoughts on Hardware-as-a-Service
1:00:44 Micro-terraforming