Taylor Hinds provides support on various projects, with a special focus on disruption within the agriculture sector. She holds a bachelor’s degree in Environmental Science from the University of British Columbia, where she completed several work placements in government, non-profit organizations and global research groups covering food security and agriculture, land use and environmental remediation, and environmental policy.
From This Author
We believe precision fermentation (PF) will account for more than half of protein production by 2030. Quite understandably, some of you have asked where this technology has come from and whether PF proteins are natural or safe to eat.Read More