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.

Food & Beverage

Air Protein

Lisa Dyson

Nicole Kaufman

Airee Jones

Michael Roland

Tom Crow

Rhonda White

Mark Held

Kripa Rao

Jagriti Sharma, PhD

Andrew Conley

The Research and Development team at Air Protein focuses on innovating and refining air-based protein technology. Team members work collaboratively on strain development, bioprocess engineering, protein biochemistry, and food analytical chemistry to improve the efficiency and quality of the production process. Their goal is to develop and optimize sustainable, nutritious, and palatable food products, ensuring safety and regulatory compliance while advancing the company's mission to revolutionize the food industry.

Research and Development

Project Management and Development

Leadership Team

Research and Development

About

Team members