Mithi ThayaAn economist’s look under the table: What’s happening to the food industry?The food industry is undergoing significant paradigm shift between COVID-19, trade restrictions and pressure on the supply chain.6 min read·Aug 15, 2020----
Mithi ThayaFood engineering: Can we chemically engineer protein-rich oil?The ever-increasing demand for protein and the rise of the Keto diet require the introduction of novel superfoods combining protein and…5 min read·Jul 1, 2020----
Mithi ThayaSynthetic biologic will not fuel the planet (yet): Algae in the race for cleaner energyNovel and past research in plant biology have prompted the use of algae as a biorefinery for the production of energy6 min read·Jun 10, 2020----
Mithi ThayaWhat does COVID-19 mean for food production and consumption habits?COVID-19 is creating a paradigm shift in consumption habits and food production systems and sources.6 min read·Jun 2, 2020----
Mithi ThayaA technical and commercial overview of cultured and plant-based meatsPlant-based meat has hit the shelf while cultured meat is still dealing with technical complexities. Who will ultimately win?16 min read·May 27, 2020----
Mithi ThayaSynBio Review: Case study of Perfect Day Food, ‘animal-free flora-based’ dairy companyPerfect Day Foods tackles milk production through synthetic biology. But can it feed the world?5 min read·Apr 6, 2020----