Greg Potter


Cell-Based Meat, Alternative Proteins, Fermentation (Beverage, Microbial), Lipid Analysis

Greg has a Ph.D. in Food Science and Technology, and a BSc in Microbiology and Immunology, both from Dalhousie University. Due to his diverse research and work experience, Dr. Potter is a capable bioprocess and fermentation scientist, analytical chemist, and microbiologist whose research expertise is relevant in the academic and industrial communities. In the last 5 years, Greg has worked in the broader field of sustainable protein production in different project areas that include single cell (bacterial) protein, cell-based fish, cell-based meat bioreactor design, plant-based fish, and mycoprotein production. He is particularly motivated to use his skills and expertise to accelerate projects which address humanity’s need for more sustainable food systems, bioprocesses, and bioproducts. Notably, Dr. Potter has been involved in numerous projects where he has developed novel roadmaps in nascent technology areas, so is keen to help clients create new research and business competencies. Dr. Potter is also an expert in hydroxy fatty acid analysis in fermentation yeast and has been the first author on several research papers in this subject area. Contact Greg.