Air Protein
Mark Held has over twenty years of experience in the field of biochemistry and molecular biology. Mark began their career in 1999 when they obtained an HBSc in Biology from Trent University. From 2003 to 2006, they worked as a Research Assistant, Teaching Assistant, and M.Sc. Graduate Student at the University of Waterloo. During their M.Sc., they studied the pea plant and its physiology. Mark then went on to pursue a Ph.D. at the University of Western Ontario, where they researched legume genetics and genomics. From 2006 to 2011, they worked as a Research Assistant and Post-Doctoral Research Associate at the University of Minnesota, and also served as a mentor for the Howard Hughes Medical Institute. In 2014, they joined Intrexon Corporation's Energy division as a Scientist for Metabolic Engineering and Systems Biology, where they developed and validated components of a genetic toolbox for non-model hosts. From 2018 to 2022, they worked at Lygos as an Associate Director for Strain Operations and Systems Biology, Senior Scientist, and Scientist III. Finally, they are currently the Director for Strain Development and Protein Biochemistry at Air Protein.
Mark Held completed a Post Doctoral Research in Bioenergy and Biotechnology at the University of Minnesota from 2011 to 2014. Prior to this, they completed a Ph.D. in Legume Molecular Genetics at Western University from 2006 to 2010. Mark also completed an M.Sc. in Legume Physiology at the University of Waterloo from 2003 to 2005 and an H.B.Sc. in Biology at Trent University from 1999 to 2003.
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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.