Food Business Innovation & Technology Commercialization: Lou Cooperhouse Visits Switzerland

With the support of the U.S. Embassy in Bern, Lou Cooperhouse, founder of BlueNalu, will deliver a keynote at the Gottlieb Duttweiler Institute’s International Food Innovation Conference on June 29.  The conference will examine the future of nutrition and explore technical innovation as well as societal changes in the food ecosystem.  Earlier in June, Lou Cooperhouse spoke with members of the student start up community at the University of St. Gallen and with guests of the World Food Systems Center at the ETH in Zurich.

Lou Cooperhouse is a leading global authority on food business innovation and technology, with extensive leadership experience throughout his 35-year career in the food industry.  Lou received a MS in Food Science and BS in Microbiology, both from Rutgers University, and has served as an Adjunct Professor at the Rutgers Business School.  BlueNalu focuses on cellular aquaculture with the goal of providing consumers with seafood products that support the sustainability and diversity of the oceans.  Rather than sell farmed or wild-caught fish, BlueNalu produces real seafood products directly from fish cells.  The product is healthy and free of plastics, pathogens, toxins, and other contaminants.  Good for humans, and the environment!

Two other excellent U.S. speakers featured in the conference are Paul Shapiro, CEO of The Better Meat Co. and author of “Clean Meat and Matthew Kenney, American Chef and founder of Matthew Kenney Cuisine. Paul Shapiro will provide a keynote on how growing meat without animals will revolutionize dinner and the world. Matthew Kenney will dive into the topic on how to welcome meat lovers to a new experience, introduce them to plant-based alternatives and the role of lab-grown products in the future of cuisine.

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