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
Members - Free