Interface of Food and Health

05.02.2020
14:00
Room 300
Moshe Ben-David, Director of Protein Engineering at Ukko

There is a revolution taking place in the world of food. The use of new technologies such as CRISPR, synthetic biology, cellular agriculture and more are changing how we think about food and the ways in which we can design it to better meet human needs. I will present Ukko – one of the startups that is at the forefront of this revolution. Ukko is a biotech startup that is focused on solving food allergies and sensitivities. We use an interdisciplinary approach to unlock the immune system and use this human data to design better and safe proteins that can be applied towards food and therapeutic products. As an example, I will deThere is a revolution taking place in the world of food. The use of new technologies such as CRISPR, synthetic biology, cellular agriculture and more are changing how we think about food and the ways in which we can design it to better meet human needs. I will present Ukko – one of the startups that is at the forefront of this revolution. Ukko is a biotech startup that is focused on solving food allergies and sensitivities. We use an interdisciplinary approach to unlock the immune system and use this human data to design better and safe proteins that can be applied towards food and therapeutic products. As an example, I will describe our strategy and efforts in designing non-allergenic peanut proteins and celiac-safe glutenscribe our strategy and efforts in designing non-allergenic peanut proteins and celiac-safe gluten