Natural ingredients may seem like an eco-friendly choice, but that’s not always the case. The harm to plants and animals, the climate costs of shipping long distances, and soaring global demand all have an impact.
What if we could engineer essential ingredients with greater efficiency and sustainability?
Enter precision fermentation—a biotech process that engineers microorganisms to produce specific ingredients like proteins and fats, revolutionizing industries by providing accessible, sustainable alternatives.
Join Dr. Pratish Gawand (ChemE PhD 1T4), CEO and co-founder of Ardra Inc., as he explores how precision fermentation can be used to make novel food ingredients more sustainably, and the considerations for commercializing this technology.
Join us on December 4, 2024, at our monthly Skule™ Lunch & Learn.
By registering for the Skule™ Lunch & Learn event, you could potentially earn Continuing Professional Development (CPD) credits. CPDs are essential for professional engineers and limited license holders to renew their licenses annually through the PEO PEAK Program. See the PEAK Program website to see if this event qualifies you for CPD credits.
About the speaker
Dr. Pratish Gawand is the co-founder of Ardra Inc., which uses fermentation to sustainably and ethically generate ingredients. Food, perfumery and cosmetics formulators can use their natural ingredients at a stable price point, reliable supply and consistent quality, independent of seasonal variation, climate change, geopolitical disputes or natural disasters. He started the company as a spin-off from his work at the University of Toronto.
He has over 10 years of experience in the bioprocess industry. He raised seed financing for the company and was also responsible for bringing initial revenues for the company and closing strategic partnerships.
Pratish obtained his PhD in Chemical Engineering at the University of Toronto.
