Air Protein
Lisa is a mission-driven entrepreneur with a passion for creative problem solving around climate change. She has worked with executives of Fortune 100 companies at the Boston Consulting Group, where she helped to develop high-impact strategies and execution plans to expand into new markets, facilitate post-merger integrations, define international governance models, and identify millions of dollars in operational cost inefficiencies.
Dr. Dyson has conducted research in Bioengineering and Physics at Stanford University, the University of California, Berkeley, Princeton University, the University of California, San Francisco, the Massachusetts Institute of Technology (MIT), and the Lawrence Berkeley National Laboratories. Lisa has a PhD in Physics from MIT, was a Fulbright Scholar at the University of London, where she received an MS in Physics with an emphasis in Quantum Fields and Fundamental Forces, and has degrees in Mathematics and Physics from Brandeis University.
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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.