Air Protein
Brooke Willson has four years of work experience. From 2016 to 2018, they were a Research Assistant for Dr. Kate Schilke at Oregon State University, working on protein expression with genetic code expansion, protein immobilization, and encapsulation of bacteria in hydrogels. In 2018, they held two positions concurrently, as an Associate at Underwater Audio and as a QC Sample Coordinator at Boehringer Ingelheim. Brooke is currently employed as a Bioprocess Engineer at Air Protein.
Brooke Willson attended Oregon State University from 2013 to 2017, where they earned a Bachelor of Science in Bioengineering. Brooke then went on to the University of California, Berkeley, where they earned an MBPE in Bioprocess Engineering in 2022.
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Air Protein
Air Protein™ is on a mission to feed our growing population with foods made from air-based protein. Using a proprietary probiotic production process, the protein found in air-based meat is a new form of sustainable protein created from elements found in the air we breathe and it has an amino acid profile comparable to meat protein. This process can make food in a matter of hours not months, and independently from weather conditions and seasons. This revolutionary new protein source will be able to make meatless burgers, protein-enriched pastas, cereals, beverages and more. Air Protein is pioneering a new category of food production - air-based protein - a solution to feed our growing population without the strain on natural resources. The revolutionary technology that Air Protein leverages has been profiled on the TED stage and recognized by Forbes and the Wall Street Journal.