Alternative Proteins, Food & Beverage Production, Cell-Based Meat, Mycoproteins, Fermentation, Techno-economic Analysis, Life Cycle Assessment

Derrick has a Ph.D. in Food Science and Technology from the University of California- Davis. His Ph.D. research focused on the environmental and economic assessment of animal cell-based meat and mycoprotein. During his time at the University of California- Davis, he worked with Cultivated Meat Consortium, a multi-disciplinary group of researchers working in the field of cellular agriculture. Derrick is the first author of the first publicly available techno-economic assessment of animal cell-based meat. His sustainability research has also intersected the dairy and distilled spirits industries examining the potential environmental ramifications of converting discarded liquid whey into a distilled spirit. Prior to obtaining his MS in Food Science and Technology from Oregon State University, he worked as an engineer in the energy industry.

Derrick is a skilled bioprocess analyst, fermentation scientist, and industrial ecologist whose research has been relevant to the food and beverage industries. He understands the economic and environmental impact of novel food and beverage production systems and utilizes established techno-economic and life cycle assessment methods to assess the potential economic and environmental impact of emerging food production systems. Contact Derrick.