Air Protein
Laura Felgus-Lavefve has had a varied work experience since 2014. Laura began as a Research Intern at the University of Adelaide in 2014 and then moved to a Quality Intern role at Domaine Cazes in 2015. Laura also held an Academic Project role at Roquette in 2015. In 2016, they were a Research Intern at Innocress and in 2017 they were a Research Intern at the University of Arkansas. From 2018-2021 they were a Senior Graduate Research Assistant at the University of Arkansas, where they were responsible for the analysis of blueberry phenolic and flavor compounds, and anti-inflammatory effects in cell culture models. Laura also assessed shelf stability of polyphenols over storage in different conditions. In 2021, they took on a role as a Research Assistant at Arkansas Children's and in 2022 they will become a Scientist I - Food Analytical Chemistry at Air Protein.
Laura Felgus-Lavefve completed their Baccalauréat in Sciences at Lycée Sainte Marie de Blois from 2009 to 2012. Laura then received their Bachelor of Science in Food and Health Science from UniLaSalle from 2012 to 2015. During this time, they also attended Universitat Politècnica de València (UPV) in 2015 for Food Science and Technology. From 2015 to 2017, Laura obtained their Master of Science (M.S.) in Food and health - Ingredients formulation and quality of food products from UniLaSalle. Laura is currently a PhD Candidate in Food Science at the University of Arkansas and has obtained additional certifications from SAS in Design of Experiments, Correlation and Regression, and Exploratory Data Analysis.
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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.