Rosa Garcia-Verdugo
Rosa García-Verdugo studied biochemistry and, after several years at the bench, completed a PhD in Neurobiology at the Max Planck Institute. She is the author of Genética eres tú (Paidós/Grupo Planeta), a popular science book on genetics, and the founder of starvingneuron.com. She contributes to science outreach networks in Spanish and English, and works as a freelance science communicator and medical writer serving biotech companies and European research institutions.-
Revolutionising food production: 'Similar to making wine'
Peter Rowe is part of the REACT-FIRST consortium and CEO of Deep Branch, a British carbon recycling biotechnology company. They have pioneered a process that uses microbes to convert carbon dioxide from industrial emissions and turns them into high-value proteins. This way, they aim to secure the global... -
Food made from air - sustainable protein production imitates nature
Feeding an expanding global population has a high cost, particularly for the planet. However, new food production methods aim to relieve this pressure by fixating atmospheric CO2 into climate-friendly food and feed products.