Mike Speer

Mike Speer has over 10 years of work experience in the biotechnology field. In 2011, they began working at Cargill as a Fermentation Technology Manager and Senior Biotechnologist. In 2015, they moved to BASF as a Senior Fermentation Scientist. In 2018, they joined Impossible Foods as a Principal Engineer and Senior Engineer, where they were the Head of Fermentation team, working on lab-scale to industrial-scale projects. In 2022, they began working at Joywell Foods (now Oobli) as the Director of Biomanufacturing, where they work on sweet proteins that are changing the world.

Mike Speer holds a Doctor of Philosophy in Agricultural and Biological Engineering from Penn State University and a Bachelor of Science in Biological and Agricultural Engineering from the University of California, Davis.