Ep. 33 - Jacqueline Samson (Senior Engineer at The Better Meat Co.)

Marina Schmidt is a Climate Educator and Founder of the impact media outlet Ɍ2Ǥ MEDIA, an in-depth content studio specializing in agriculture and food sustainability. Her flagship podcast, Red To Green, is ranked in the top 5% globally and has a loyal listenership in over 160 countries. It is obligatory onboarding material for new hires at several VCs and startups and is deemed 'excellent' by MIT. Marina is also the voice and Editor-in-Chief of a new future food podcast funded by the Bavarian Ministry of Agriculture and Nutrition. With over nine years of marketing and strategic communications experience, she serves on the jury for Impact Hub and as an advisor to future food scale-up Formo. Her advice is to set aside a budget for professional development. This episode is sponsored by Tälist. Sign up for Pia’s fireside chat here.  

Jacqueline Samson is a Senior Engineer at The Better Meat Co., a B2B fermentation-based mycoprotein startup in Sacramento, California. She studied Chemical Engineering at Louisiana State University and previously worked for Evonik, a specialty chemicals company. Outside of work, Jacqueline enjoys hiking and biking, reading, and playing soccer. Her advice is to don’t let the lack of a job posting defer you from reaching outReach out to The Better Meat Co. at [email protected] This episode is sponsored by Tälist. Sign up for their AI-powered candidate-job-matchmaking service here.

Sofia Katzin has been working as the Research Development Quality Assurance Manager for Arvela, a black soldier fly producer in Australia. She is passionate about sustainable solutions for the protein industry and waste management sector. Sofia has developed processes, researched roadmaps, managed internal quality programs, and led small teams of scientists and operators. She has expertise in insect nutrition, diet formulation, and breeding performance so if other businesses are looking to improve their processes, she is the person to contact. Sofia’s advice is to pursue your passion. Links discussed in the episode:Insects to Feed the World (IFW) conference in SingaporeArvela’s job boardOther insect protein resources:Benefits of black soldier fly larvaeDo insects feel pain?Potential insect farming jobsThis episode is sponsored by Tälist. Enroll in their Masterclass here.

Parendi Birdie has thrived in startups for the past 15 years and is currently building her fourth, Asentia. Parendi has been at the forefront of the alternative protein industry since 2013. She earned a degree in biochemistry from the University of Kansas, with the goal of advancing the sector. She then helped build two leading alternative protein companies from the ground up: GOOD Meat and Mission Barns. Throughout her career, Parendi has established and led multiple functions, including R&D, marketing, strategic partnerships, and product development. She is a well-rounded entrepreneur with a track record of success, from closing partnerships with leading global meat producers to developing the first commercially available cultivated meat cell lines. Today, Parendi is the Founder & CEO of Asentia. Her ambitious vision is to make meat that's better than anything we've ever known. She's starting with hybrid meat for the massive, untapped market of people who want to eat better, but don't want to give up meat. Parendi also serves the industry as an impact investor and advisor to Food System Innovations, Alt-Collective, and Tälist. Beyond alternative protein, Parendi also ran her family’s business (a Montessori school) for four years, growing the business to $1M+ in annual revenue and a successful exit.This episode is sponsored by Tälist. Check out their newsletter, Alt Protein Careers Navigator.

Noga Golan is the Founder and Managing Director of Alt Protein Careers, a company that provides an industry job board, career resources, career coaching, and recruiting services to the alt protein industry. She is also the co-founder of Alt Protein Israel. Noga has an MBA from Stanford University and previously worked in private equity investing. Noga is passionate about the alternative protein industry and even has her own pet chicken named Silkie. Noga’s advice is to do informational interviews with others in careers you aspire to have as well as consider hiring a career coach.Links to things discussed during the episode:Ep. 20 - Sandra Einvall (Vegan Graphic Designer, Marketeer, and Entrepreneur)Ep. 24 - Rebecca Palmer (Chief Marketing Officer at Terra Bioindustries)GFI’s Massive Open Online Course (MOOC)Alt Protein Careers’ Resources pageAlt Protein Careers’ LinkedIn pageThis episode is sponsored by Tälist. Check out their revamped job board at Alt Protein .Jobs. Follow this podcast on Instagram and never miss an episode. 

Noa Weiss is an AI and machine learning consultant and the founder of GreenProtein AI, a non-profit initiative by Food System Innovations leveraging advanced AI technology to optimize plant-based meat production through the modeling of the extrusion process. She has 13 years of experience in the field of data science and machine learning, worked for corporates such as PayPal and unicorns such as Armis Security, and has a Bachelor's degree in Computational Cognitive Science and Psychology and a Master's degree in Psychology, both from The Hebrew University of Jerusalem. Outside of her work, Noa applies her experience to promote women in tech through founding and leading the Women in Data Science Israel Community, and contributes her knowledge to benefit animals and humans as an AI & Data Strategy Mentor for The Good Food Institute, an Advisory Board Member for Modern Agriculture Foundation, and Research Engineer for Deep Voice. Noa’s advice is to look for ways to leverage your background in the industry and build your skills and career capital. Links:Food System InnovationsBeyond Impact articleOpen Paws articleEffective Altruism Forum post    Noa's Business for Good podcast episodeThis episode is sponsored by Tälist. Check out their monthly “A Day in the Life of ...” event series here.Follow this podcast on Instagram and never miss an episode. 

Dr. Bryan Quoc Le is a food scientist, food industry consultant, and author of the book 150 Food Science Questions Answered. He earned his PhD in Food Science from the University of Wisconsin, Madison, where he studied the effect of plant-based flavors on mammalian tissues. He has served as a technical consultant for companies and organizations in the food industry, such as TurtleTree, Black Sheep Foods, Blue Diamond, DecoPac, and The Good Food Institute. Bryan's advice to job seekers is to be open to new possibilities and be curious. Links to things discussed during the episode:Good Food Institute report, "Cultivating alternative proteins from commodity crop sidestreams"Bryan’s book: 150 Food Science Questions Answered: Cook Smarter, Cook Better Bryan’s websiteThis episode is sponsored by Tälist. Enroll in their Masterclass here.Follow this podcast on Instagram and never miss an episode. 

Florine Kremer is a researcher of alternative proteins at Wageningen University and Research in the Netherlands. She has a bachelor’s degree in Consumer Behaviour and a masters in Sustainable Food Consumption, both at Wageningen University. With a minor in Climate Change and an internship in Marine Biology in Kenya, she has a very diverse background. She now works in applied research for the Consumer Behaviour department, where her work varies from monitoring protein intake on a national scale to conducting consumer acceptance experiments. Florine's advice to job seekers: don't fixate on finding your ‘perfect’ job right away, and most importantly, use your skills to make alt proteins accessible to all.This episode is sponsored by Tälist. Check out their resources for job seekers and employers.Follow this podcast on Instagram and never miss an episode. 

George Stiffman, AKA the Tofu Guy, is a tofu evangelist and author of the book, Broken Cuisine. Through his travels in China, where he worked in Buddhist restaurant kitchens, apprenticed under a fifth generation tofu master, studied at a Chinese university, spoke at food industry conferences, and ate across numerous cities, towns, and villages, he was able to learn more about the various different types of tofu (yes, there are more varieties of tofu beyond silken, soft, firm, and extra firm). He also learned about the incredible ways that it can enhance the culinary experience. George’s goal is to encourage a greater adoption of tofu within the western diet, which he does through promoting his book on tofu and consulting with restaurants. He has a Bachelor’s Degree in East Asian Languages and Culture with a minor in Consumer Behavior from University of Southern California. George’s advice is to always keep your endgame in mind and try to find a niche for yourself in the industry.George’s contact info:Email: [email protected] Instagram: georgestiffmanLinkedIn: George StiffmanLearn more about tofu and read the e-version of Broken Cuisine at brokencuisine.com.This episode is sponsored by Tälist. Sign up here to join the Tälist network and find your dream job in the Alternative Protein industry.Follow this podcast on Instagram and never miss an episode. 

Brenna Taylor is the Senior Supply Chain and Logistics Manager at Rebellyous Foods, a plant-based chicken startup based out of Seattle. Her role there has evolved from Operations Coordinator to Supply Chain Manager to her current position. Prior to working at Rebellyous Foods, Brenna was the Corporate Campaigns Coordinator for The Humane League. She has a Bachelor’s of Science in Biology with a Minor in Political Science from Old Dominion University and an MBA with a focus on supply chain from the University of Maryland.Links to things discussed during the episode:Animals Charity EvaluatorsHowGoodVegan Women SummitFoodNavigatorOur Hen HouseRed to GreenRebellyous Foods job openingsThis episode is sponsored by Tälist. Check out their blog.Follow this podcast on Instagram and never miss an episode.