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Saif Khawaja

Founder and CEO of Shinkei Systems. He leads the company in developing robotic systems for fish harvesting.

Top 3 podcasts with Saif Khawaja

Ranked by the Snipd community
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38 snips
Jun 12, 2025 • 3h 44min

Air India Crash, Internet Chaos | Delian Asparouhov, Saif Khawaja, Henri Stern, Chris Paik, Joseph Cohen, Zachary Perret, Shirin Ghaffary, Cameron McCord, Anil Varanasi, Shreyas Iyer

Delian Asparouhov, a space industry innovator from Founders Fund, sheds light on preventing aviation accidents through improved cockpit communication. Saif Khawaja, CEO of Shinkei Systems, reveals his journey of transforming fish harvesting with robotics, aiming for sustainability and quality. Henri Stern, co-founder of Privy, shares insights on simplifying onboarding in Web3. Meanwhile, discussions also touch on the impact of AI in software development, emphasizing new tech trends and strategies in various industries, from finance to e-bikes.
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35 snips
Jul 25, 2025 • 2h 27min

Intel Lays Off 15% of Workers, Trump's $550B Japan Investment, Hulk Hogan's Legacy | Live TBPN Taste Test with Saif Khawaja

Saif Khawaja, the Founder and CEO of Shinkei Systems, brings an innovative twist to fish harvesting with AI-powered robotics designed for humane practices. He explains how these machines enhance seafood quality and sustainability, allowing fish to maintain premium taste for longer. The impact on the culinary world is significant, as partnerships with Michelin-starred restaurants aim to revolutionize local seafood offerings. Plus, there’s a lively taste test comparing fresh and commercial alternatives, illustrating the future of sustainable dining.
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Oct 30, 2025 • 36min

How Shinkei Is Reshoring America's Seafood Supply Chain | Saif Khawaja

Saif Khawaja, Co-founder and CEO of Shinkei Systems, revolutionizes seafood processing with the Poseidon fish-harvesting robot. He discusses how traditional methods harm fish quality and explains the humane ike-jime technique used by the robot to extend shelf life. Khawaja shares insights into the demand for high-quality seafood from top restaurants and the importance of traceability in creating a 'Ceremony Grade' standard. He also reflects on celebrating fishermen’s craft and emphasizes the need for transparency in the food industry.

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