By Mark Gokavi
One Colorado State University graduate helps keep chicken cells “happy,” while the other CSU alum aims to make consumers satisfied when they eat lab-grown chicken.
Jessica Joslin and Daniel Davila both work for UPSIDE Foods, one of two businesses that have simultaneously earned the United States Department of Agriculture stamp of approval to produce and offer cell-cultivated chicken to restaurants and shoppers.
Joslin, a principal scientist, is a 2014 CSU graduate who earned a Ph.D. in chemistry. Davila, a senior food scientist, is a 2019 CSU graduate who earned a master’s degree in food science and nutrition.
Both see UPSIDE’s last governmental checkmark as a groundbreaking moment for the cultivated meat industry, especially in a world where demand for meat is expected to double by 2050.
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