麻豆传媒

Elliot (he/him) is one of the leading scientists studying cultivated meat and alternative proteins. His work focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry, identifying opportunities to accelerate the industry, and educating scientists, the public, and other industry stakeholders. For the past five years, Elliot has worked on projects ranging from food safety and environmental impact to in-depth analysis of the cultivated meat value chain. Elliot's expertise has been cited in , ,  , and .
Elliot holds a Ph.D. in neuroscience from the University of California, Los Angeles (UCLA), where he worked with induced pluripotent stem cells to model neuromuscular disease.

Faraz Harsini, PhD, is a scientist specializing in biotechnology, molecular biophysics, and protein engineering. As a Senior Scientist at the Good Food Institute (GFI), he analyzes how best to scale the cultivated meat industry and ensure these products can enter and grow in the marketplace as quickly as possible. With a PhD in Cell Physiology and Molecular Biophysics from Texas Tech University Health Sciences Center (TTUHSC), his research focused on protein structure and function, particularly in muscle repair and muscular dystrophies. Prior to GFI, he worked in biopharma as a Protein Expression and Process Development Scientist, contributing to the discovery of novel therapeutic proteins and leading pilot studies in process development and formulation.
His expertise spans biotechnology, cultivated meat, and technical analysis. Faraz is also certified in lifestyle medicine by the American College of Lifestyle Medicine, reflecting his interest in the intersection of science, health, and nutrition.