Matt leads operations for the Good Food Institute’s Science and Technology Department, guiding U.S. and global strategies to accelerate alternative protein innovation. With 20 years of experience in research, academic publishing, and science leadership, he specializes in the environmental impacts of the food system, nanotechnology, and water treatment. He holds a bachelor’s degree in chemistry from the University of Notre Dame, a master’s in environmental engineering from Rice University, and a doctorate in environmental engineering from Duke University. Matt is passionate about advancing science to improve the taste, nutrition, and affordability of alternative proteins while building a more sustainable food system.