Rodrigo Ledesma-Amaro

Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein, dives into the world of fermentation and its crucial role in sustainable food solutions. He highlights how our love for fermented foods goes beyond taste, benefiting both gut health and mental well-being. The conversation also touches on precision fermentation techniques, innovative methods for creating alternative proteins, and how these advancements could pave the way for future food sustainability, all while being mindful of environmental impacts.