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.Aug 15, 2020Aug 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…Jul 1, 2020Jul 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 energyJun 10, 2020Jun 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.Jun 2, 2020Jun 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?May 27, 2020May 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?Apr 6, 2020Apr 6, 2020
