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.

Join Rodrigo Ledesma-Amaro, an academic expert in sustainable production from Imperial College London, and Oliver Konzock, a genetic engineering postdoc, as they unveil the groundbreaking Cocoa Zero project. They discuss engineering yeast strains to produce cocoa fats that rival traditional cocoa butter, tackling the challenges of climate change and rising cocoa prices. Albert Anis from ValleyDAO shares insights on funding these innovative solutions. Together, they explore how decentralized science is reshaping the chocolate industry for a sustainable future.