In this episode of the Food Matters Live podcast, we dive into the fascinating world of molecular farming.

Also known as biofarming, it is redefining the way we produce essential proteins, pharmaceuticals, and other valuable substances.

You could describe it as a blend of agriculture and biotechnology, and some say it could transform our world in incredible ways.

But, is it all it is cracked up to be? And will the reality live up to the promise?

We look at the science behind molecular farming, explore its potential applications, and look at how the food industry might benefit.

Oded Shoseyov Professor of Protein Engineering and Nanobiotechnology, The Hebrew University of Jerusalem

The Hebrew University of Jerusalem is one of the leading academic institutes in Israel and top-ranked worldwide. Professor Shoseyov’s research is focused on plant molecular biology protein engineering and nanobiotechnology.

A prolific entrepreneur in his own right, Prof. Shoseyov has founded or co-founded twelve companies based on technology originating from his Hebrew University lab.

Professor Shoseyov is the author/co-author of more than 180 scientific publications and inventor/co-inventor of more than 50 patents.

Kathleen Hefferon, CEO, Forte Protein

Kathleen Hefferon completed her PhD at the University of Toronto in Molecular Biophysics, then worked as a postdoc at Cornell University. She is now on faculty at Cornell in the Department of Microbiology.

She has written several books, dozens of manuscripts and has several patents.

Recently, Kathleen launched a startup company, Forte Protein, based on plant molecular farming. She also maintains a visiting professor position at the University of Toronto, Department of Cell and Systems Biology.