Introduction to BlueNalu and A Culinary Perspective on the Future of Cell-Based Seafood

CEO of BlueNalu, Lou Cooperhouse, and Corporate Chef and Associate Professor at the Culinary Institute of America, Gerard Viverito, will provide an overview of the pioneering field of cell-based seafood. The global need, the science behind the product, and a chef's perspective on how cell-based seafood can provide benefits to consumers, foodservice operators, and overall sustainability initiatives will be discussed.

Speakers: Lou Cooperhouse, CEO, BlueNalue; Gerard Viverito, Corporate Chef and Associate Professor, Culinary Institute of America

1.0 Credit per course

Price:
Members - Free
Non-Members $30

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