Meet the Microbiologist

108: Microbes, Heme, and Impossible Burgers with Pat Brown

05.16.2019 - By Ashley Hagen, M.S.Play

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Pat Brown founded Impossible Foods with a mission to replace animals as a food production technology. Here, he discusses the ways microbial engineering helps produce the plant hemoglobin that provides the Impossible Burger’s meaty qualities. Links for this episode: Take the MTM listener survey(~3 min.) The Microbial Reasons Why the Impossible Tastes So Good Impossible Foods The Conversation: What Makes the Impossible Burger Look and Taste Like Real Beef? Wired:The Impossible Burger: Inside the Strange Science of the Fake Meat that ‘Bleeds’ HOM Tidbit: Mendel’s letters to von Nägeli HOM Tidbit:The Mendel-Nägeli Letters, circa 1866-73 (Scientific American)  

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