Laura Hackl, a Tech Advisor to plant-based sustainable food product startups, discusses her background and involvement with Plant Provisions and TerraBio. She shares insights on the interrelationships between texture, flavor, and nutrition in food. Laura also explores the impact of her educational background in pharmacy and natural sciences on her roles and skills. She emphasizes the importance of hands-on experience and promoting plant-based foods, as well as the role of nutrition in shaping the alternative protein industry. Laura highlights the need to improve the nutrient content of these products, while considering individual preferences.

Ahmed Khan, cellular agriculture consultant and founder of CellAgri, discusses the future of food and the emerging field of cellular agriculture. He shares his personal journey and challenges faced while starting CellAgri. He emphasizes the importance of education in understanding the industry and attending events for students interested in alternative proteins. The chapter also explores the possibility of turning a side project into a full-time career in the alternative protein industry.

Pia Voltz is the Founder & CEO of Tälist, a company focused on offering a range of talent solutions for alternative protein businesses. These include recruitment, headhunting, executive search, training, and consultation to improve hiring processes. She is also the Co-Founder & Board Member of Cellular Agriculture Germany and a Member of the Board of Advisors for Animal Advocacy Careers. Prior to founding Tälist, she worked as a consultant and project manager for various industries, helping clients with talent solutions such as executive search, employer branding, and training. In addition, she has an MBA and a Master's degree in Industrial and Organizational Psychology. Pia advises job seekers to have patience in both the hiring process and the job search since finding the right job takes time and persistence. Below are links to the resources discussed in this episode:ProVeg Future Food Startup HackathonGFI’s Alternative Protein Solutions DatabaseFormoTälistPia can be reached at pia.voltz@talist.org if you have any questions. Follow this podcast on Instagram and never miss an episode. 

Ella Wong, Head of Design and Operations at The Good Growth Co., shares her journey in alternative proteins and the exciting future of plant-based, fermentation, and cultivated proteins. They discuss innovation, their role at The Good Growth Co., and consumer insights in Asia.

Luke Spajic, Plenitude Project Coordinator at ENOUGH, shares his experiences promoting healthy and sustainable diets, working with the UN, and his involvement in the alternative protein sector. They discuss the unique process of growing mycelium and the importance of government support for the field. The chapter also highlights ENOUGH's current hiring spree and the encouragement to pursue alternative proteins and policy work.

Ching Zin is a Food Safety Specialist at UPSIDE Foods, one of the most prominent startups in the cultivated meat space. She earned a Bachelor of Science degree in Food Science from UC Davis. Ching has extensive experience in product development and food safety through working in various food-related organizations. Her advice is to take time to figure out what you want and who you are, build self-confidence, be relentless towards your goals, and be bold in exploring and learning.Below are links to the resources discussed in this episode:UC Davis Cultivated Meat ConsortiumWin Food MyanmarCalifornia Spice BasketA La Carte ConnectionsUPSIDE Foods Careers pageChing’s LinkedInFollow this podcast on Instagram and never miss an episode. 

Erin Zhang, former Business Development Executive at Green Monday, discusses her journey and work in the alternative protein industry. Topics include promoting sustainable living through a plant-based diet, building relationships in the industry, hiring and growth at Green Monday, and encouraging involvement in the alternative protein field.

Panagiotis Vlachogiannis, Junior Specialist in Cell Nutrition at Nutreco discusses exploring business opportunities for Nutreco as a cell feed supplier, recommendations for standing out to companies in the alternative protein industry, the importance of understanding consumer needs and concerns, and the exciting aspects of working in the sustainable food production space.

Maille O'Donnell is the Corporate Engagement Coordinator at the Good Food Institute, where she works to increase market share of alternative proteins by creating compelling website, newsletter, and event content and supports the team in engaging directly with food industry stakeholders. She holds a B.S. in Environmental Science and Policy from the University of Maryland, College Park. Before coming to GFI, Maille held various internships in the animal welfare and sustainability space, including at the ASPCA and with the U.S. Environmental Protection Agency (EPA). In this episode, she offers advice on writing resumes, cover letters, and connecting with others in the alternative protein space.Below are links to the resources discussed in this episode:- Maille’s vegan resource blog- Sign up to GFI’s newsletters- GFI’s “Anticipating 2030 Production Requirements” presentation slide deck and video - Careers at GFI page (Corporate Engagement Executive Assistant position)- GFI’s Alternative Protein Career Portal- Join the GFIdeas Community- GFI’s Alt Protein Project- 80,000 Hours- Cal Newport’s Deep Work and Digital Minimalism- GFI Careers Call agenda (sign up here)- Maille’s LinkedIn and TwitterFollow this podcast on Instagram and never miss an episode. 

Erika Pilpré is a student at the Massachusetts Institute of Technology (MIT). Prior to starting her undergraduate studies, she interned at Climax Foods in a Sensory and Data Science role. She is also an organizer of Cell Ag @ MIT, a student group spreading awareness about the alternative protein industry and cellular agriculture research. Her advice is to read as much as you can about the industry and to not be afraid to cold email companies in this space.Here are links to the books I mentioned, Technically Food by Larissa Zimberoff and The Fate of Food by Amanda Little, as well as Climax Foods’ job postings. Also, NotCo is another plant-based company using A.I.