SynBioBeta Speaker
Max Jamilly
Hoxton Farms
CEO & Co-founder
Dr Max Jamilly is the co-founder and CEO of Hoxton Farms. Max has a PhD in synthetic biology from Oxford and two degrees in biotech and business from Cambridge. He has spent the past decade in the UK and US using biotechnology to solve problems in healthcare, climate and food. Based in London, Hoxton Farms are cultivating a deliciously fatty future. They grow pork fat, a healthy, delicious and future-proof ingredient for the food industry.
SynBioBeta 2026 Tickets are Live
Confirmed Speakers
Sessions Featuring
Max
This Year
•
-
Planetary Health
The New Main Course: Cultured Meat + Precision Fermentation
Plant-based food sales may be slowing, but that doesn’t mean innovation on the plate is stalling. Instead, momentum is shifting toward breakthrough technologies and smarter ingredient combinations. Cultured meat and precision fermentation are driving the next wave of sustainable ingredients, from proteins to cultured fats that bring authentic flavor and texture. This session highlights advances in cell culture, fermentation platforms, and scale-up strategies, along with the partnerships moving products from R&D to dining tables. Hear how food innovators are combining biology and culinary creativity to build a resilient, delicious, and sustainable future for global diets.
Purchase Pass
Featuring
Megan Thomas
Ladder 17
Founder & CEO
Launched the first CRISPR food in the US, award-winning storytelling podcast host.
Max Jamilly
Hoxton Farms
CEO & Co-founder
Cultivated-fat pioneer making alt-meat taste real.
Laura Kliman
Impossible Foods
Senior R&D Director
Making plant-based meat possible
Isabelle Decitre
ID Capital
Founder
Future Food Asia founder. Synbio food-systems investor.
Jason Ryder
Oobli
Founder & CTO
Turns exotic sweet proteins into craveable sweetness without sugar.
•
-
Planetary Health
The New Main Course: Cultured Meat + Precision Fermentation
Plant-based food sales may be slowing, but that doesn’t mean innovation on the plate is stalling. Instead, momentum is shifting toward breakthrough technologies and smarter ingredient combinations. Cultured meat and precision fermentation are driving the next wave of sustainable ingredients, from proteins to cultured fats that bring authentic flavor and texture. This session highlights advances in cell culture, fermentation platforms, and scale-up strategies, along with the partnerships moving products from R&D to dining tables. Hear how food innovators are combining biology and culinary creativity to build a resilient, delicious, and sustainable future for global diets.
Purchase Pass
Featuring
Megan Thomas
Ladder 17
Founder & CEO
Launched the first CRISPR food in the US, award-winning storytelling podcast host.
Max Jamilly
Hoxton Farms
CEO & Co-founder
Cultivated-fat pioneer making alt-meat taste real.
Laura Kliman
Impossible Foods
Senior R&D Director
Making plant-based meat possible
Isabelle Decitre
ID Capital
Founder
Future Food Asia founder. Synbio food-systems investor.
Jason Ryder
Oobli
Founder & CTO
Turns exotic sweet proteins into craveable sweetness without sugar.
Session lineup still growing
Purchase Pass
Featuring
Speaker Coming Soon
•
-
Human Health
From Cells to Patients: Solving the Scale Mismatch in Virtual Biology
Drug discovery often measures biology at the cell level while interventions work at the tissue, organ, or whole-patient scale. This mismatch can make accurate cell-level predictions irrelevant in the clinic. This session dives into strategies to bridge that gap: multiscale modeling that nests single-cell dynamics within organ-level simulations, spatial transcriptomics that preserve context, and surrogate models that translate cell-level outputs into clinical biomarkers. Speakers will ask: how do we ensure virtual biology reflects not just what cells do in isolation, but how biology behaves in the real complexity of patients?
Purchase Pass
Featuring
Speaker Coming Soon
