With over 11 years of research experience in molecular biology and biochemistry, I am a passionate and innovative Lead Cell Scientist at Edge Foods, a company that aims to revolutionize the food industry with sustainable and ethical alternatives to animal products. My current role involves developing and optimizing cell lines for the cultivation of meat, as well as applying recombinant technologies, synthetic biology, and AI to enhance the quality, safety, and scalability of the production process. I leverage my expertise in stem cell differentiation, plasmid construction, and bacterial bioengineering to create novel solutions that can meet the growing demand for plant-based and cultured meat products. Before joining Edge Foods, I was an Assistant Professor and a Principal Investigator at Columbia University, where I studied the molecular mechanisms of obesity and hyperphagia in mice and humans. I have a PhD in Biochemistry from the University of Leicester, where I focused on the industrial production of novel secondary metabolites from Gram-positive bacteria. I also hold a BSc in Molecular Biology from the University of Glasgow. My mission is to apply my scientific knowledge and skills to address some of the most pressing challenges of our time, such as food security, environmental sustainability, and human health. I am always eager to learn new techniques, collaborate with other experts, and share my findings with the scientific community and the public. I believe that by combining biotechnology and creativity, we can create a better future for ourselves and the planet.