Greg Potter

Greg Potter has a diverse work experience in the field of food science and research. Greg started their career in 2006 and 2007 as a Food Microbiology Summer Researcher at Agriculture and Agri-Food Canada, where they focused on studying the susceptibility of E.coli in spinach to UV-light. After that, they worked as a Quality Assurance Specialist at Ecotrend Ecologics Ltd. and then as a Quality Services Analyst at Molson Coors Canada.

In 2013, Greg worked as a Visiting Scholar at Heriot-Watt University before moving on to become a Research Scientist at DeNova Inc. There, they assessed various bacterial strains for their use in single cell protein applications.

Greg then joined Clean Research in 2018 as the Lead Bioprocess Scientist, where they played a vital role in developing and scaling the production of cell-based lean fish. In the same year, they also established their consultancy company, Lipiferm Scientific, where they specialized in helping clients with research projects related to sustainable food systems and bioprocesses.

In 2019, Greg became a Technical Consultant at Lee Enterprises Consulting, providing expertise in their field. Currently, they are involved in tackling the scalability problem in cultured fish meat production as a Co-founder and member of the Board of Directors at SoundEats. Greg'smission is to find innovative solutions to address global food security without harming the planet or animals.

Greg Potter completed their education in a chronological order. From 2002 to 2007, they attended Dalhousie University where they obtained a Bachelor of Science (BSc) degree in Microbiology and Immunology. Following this, they pursued further studies at Dalhousie University from 2012 to 2016, completing a PhD degree in Process Engineering and Applied Science. Additionally, in October of 2017, they obtained a certification in BioSafety Training from Dalhousie University.