In this episode of Future of Foods Interviews, Alex talks with Dr. Sonja Billerbeck, synthetic biologist and researcher at Imperial College London, whose pioneering work is reshaping how we think about food at the cellular level.
Sonja leads a team of researchers looking at gas-based precision fermentation, exploring how hydrogen-oxidizing bacteria can convert CO₂ into sustainable food ingredients - food from air - a concept with the power to revolutionize food production in a warming world.
Her project, supported by the Bezos Earth Fund, aims to make food systems more resilient, low-carbon, and independent of agricultural constraints.
Catch Sonja later this month at the Future of Protein Production Conference, where she’ll share more on this transformative research.
