In this episode of Future of Foods Interviews, Alex speaks to Dr. Sonja Billerbeck, synthetic biologist and researcher at Imperial College London, whose groundbreaking work is redefining how we produce food at the cellular level. Sonja’s research explores cell cultivation and gas-based precision fermentation, using hydrogen-oxidizing bacteria to convert carbon dioxide into nutritious biomass - protein from air - a process that could one day decouple food production from land, water, and climate constraints.

Sonja discusses how these technologies could revolutionize global food systems, finance, the challenges of scaling cell-based innovations, and ethical questions.

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