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Patrick Brown, MD, PhD
Impossible Foods Founder & CEO
Wednesday, February 21, 2018
Dinner 6:30-7:30pm; Program 7:30-9:30pm
DLA Piper LLC
2000 University Avenue, East Palo Alto, CA 94304
$25 MITCNC members, $35 non-members
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This is disruptive technology.
Dr. Patrick Brown: ”Impossible Foods began in 2011 with an ambitious goal: To drastically reduce humanity’s destructive impact on the global environment by completely replacing the use of animals as a food production technology. We intend to accomplish this mission within two decades by creating the world’s most delicious, nutritious, affordable and sustainable meat, fish and dairy foods directly from plants.”
Come try it for yourself. We will be serving Impossible burgers which taste and feel like the “real thing”. In fact these burgers even bleed when cooked.
A quarter pound Impossible Burger with 20 grams of protein from wheat, coconut oil and potatoes uses 95% less land, 74% less water, and creates 87% less greenhouse gas emissions than a burger produced from a cow. In fact, animal agriculture uses 30% of all land, over 25% of all freshwater on Earth, and creates as much greenhouse gas emissions as all of the world’s cars, trucks, trains, ships, and airplanes combined. Is this the key to feeding a world that will need 70% more food by 2050?
The global plant based protein (PBP) market is expected to reach $11 billion by 2022.
No longer a fringe market, even large meat producers like Tysons Foods, Nestle and Cargill have invested in clean or plant based meat companies. In fact, Tyson CEO Tom Hayes, believes that 20 percent of “meat” will come from clean or plant based meats in 25 years.
Dr. Brown will discuss his journey from medical student to coinventor of DNA microarrays to Stanford biochemistry professor to founder of Impossible Foods. He will discuss how heme (as in hemoglobin) from genetically modified yeast is the key to the meat-like taste. Impossible also uses a gas chromatography mass spectrometer system to analyze and then reproduce the other flavors in meat from plant based sources. With all the other veggie burgers out there, why did Dr. Brown decide that he needed to make one that tastes and feels like meat? What are the regulatory and marketing battles he’s faced? What’s next after the Impossible Burger?
Pat Brown was trained as a pediatrician at the University of Chicago, where he received his BS, MD and PhD. He was elected to the National Academy of Sciences in 2002 and is a member of the Institute of Medicine. Before founding Impossible Foods, he was Professor of Biochemistry at Stanford University School of Medicine. He is the recipient of numerous honors and awards, including the American Cancer Society Medal of Honor and the NAS Award in Molecular Biology. Pat Brown is also a co-founder of the Public Library of Science (PLOS), a nonprofit publisher of open-access scientific and medical research.
Questions? Please contact Suds Jain at suds@sudsjain.com