HU WEBINAR: FUTURE OF FOOD SERIES

Climate change, whether natural or human-driven, is rapidly depleting water and land resources. This trend collides with a growing demand for animal protein, which is already at peak production. Emerging technologies, such as cultivated meat and metamaterials, are rapidly emerging to fill the gap between diminishing supplies and increasing demands. In this upcoming webinar, The Future of Food is Cellular, Prof. Yaakov “Koby” Nahmias, Director of the Grass Center for Bioengineering at the Hebrew University of Jerusalem, will walk us through the coming meat revolution—it is closer than we may think. 

Registration is required; please register here.

Moderated by Mr. David Ricanati, Member of AFHU’s Western Region and National Board

Prof. Yaakov “Koby” Nahmias is a bioengineer and innovator whose breakthroughs range from the first 3D printing of cells to the first commercial human-on-chip technology. He is a magna cum laude graduate of the Technion, Israel Institute of Technology, and the founding director of the Grass Center for Bioengineering of the Hebrew University of Jerusalem. Nahmias is a recipient of an NIH career award, the Kaye Innovation Award, and the prestigious Rappaport Prize in Biomedical Research. He is the first scientist outside Britain to win the Rosetrees Trust Prize. Nahmias is a fellow of the prestigious American Institute for Medical and Biological Engineering (AIMBE) and the British Royal Society of Medicine (RSM). Nahmias is the co-founding director of BioDesign-Israel, an entrepreneurship program that has educated over 250 fellows since 2013 and has launched 10 startup companies, including Guide In Medical, CardioVia, and Swiftduct. Nahmias is the founder of two biotechnology startups licensed with the help of Yissum, Hebrew University’s Tech Transfer Company, including Tissue Dynamics, which is advancing the world’s first autonomous drug development platform, and the world’s leading cultivated meat company, Believer Meats (formerly Future Meat Technologies), focusing on the cost-effective production of cultured meat, ensuring the future of coming generations.