While everything plant-based has become the new normal, a new future of food is joining the conversation: cultured meat. Some of the same drivers of plant-based food and beverage consumption also drive the cultivated meat conversation: population growth, ecological footprints, and personal factors make it imperative to explore new ways to create a sustainable food system. With cellular agriculture, there is a breakthrough innovation that could fundamentally change the agri-food system. Compared to conventional production methods, this approach has the potential to leave a significantly smaller environmental footprint and feed the world’s growing population.
Speaker:
Katharina Schäfer
Team Lead, Product Management
Planteneers/Hydrosol
Katharina Schäfer is a food scientist and completed her master's degree at the Hamburg University of Applied Sciences with distinction. To broaden her professional horizon, she studied a semester abroad "Global Health" at the renowned Karolinska Institute in Stockholm, Sweden. For almost 7 years, Katharina has been working in product management in the ingredients industry, where she is now responsible as Team Lead. One of her main tasks is to identify new trends in the food industry and make sure the company works on these innovations at an early stage and wins the market. Since 2019, Katharina has been working as a Ph.D. student at the University of Vechta, Germany. Here, she conducts acceptance research on innovative foods such as cultured meat as part of an interdisciplinary team.
While everything plant-based has become the new normal, a new future of food is joining the conversation: cultured meat. Some of the same drivers of plant-based food and beverage consumption also drive the cultivated meat conversation: population growth, ecological footprints, and personal factors make it imperative to explore new ways to create a sustainable food system. With cellular agriculture, there is a breakthrough innovation that could fundamentally change the agri-food system. Compared to conventional production methods, this approach has the potential to leave a significantly smaller environmental footprint and feed the world’s growing population.
Speaker:
Katharina Schäfer
Team Lead, Product Management
Planteneers/Hydrosol
Katharina Schäfer is a food scientist and completed her master's degree at the Hamburg University of Applied Sciences with distinction. To broaden her professional horizon, she studied a semester abroad "Global Health" at the renowned Karolinska Institute in Stockholm, Sweden. For almost 7 years, Katharina has been working in product management in the ingredients industry, where she is now responsible as Team Lead. One of her main tasks is to identify new trends in the food industry and make sure the company works on these innovations at an early stage and wins the market. Since 2019, Katharina has been working as a Ph.D. student at the University of Vechta, Germany. Here, she conducts acceptance research on innovative foods such as cultured meat as part of an interdisciplinary team.
