Speaker: Matt Carr, Ph.D., Executive Director, Algae Biomass Organization
Matthew Carr, Ph.D., is the Executive Director of the Algae Biomass Organization. He has deep experience in helping biotechnology companies and the overall industry navigate the complex policy arenas at the state and federal level.
Prior to his leadership role at ABO, Matt worked for the Biotechnology Industry Organization, the world’s largest trade association representing biotechnology companies, academic institutions, state biotechnology centers and related organizations across the US and more than 30 other nations.He was the Director of Policy, Industrial and Environmental Section, for six years and the Managing Director of the Industrial and Environmental Section for three. Matt collaborated with biotechnology companies who strive to produce products and strategies that help local, state and federal governments achieve sustainability, security and economic development goals.
Before joining BIO, Matt was the American Meteorological Society Congressional Fellow on the Senate Agriculture Committee for Senator Tom Harkin (D-IA), where he contributed to the development of the biomass provisions of the Energy Policy Act of 2005.
Matt began his career as an environmental reporter for the Dallas Morning News, after earning a Ph.D. in Atmospheric Sciences from the University of Washington and a B.Sc. in Atmospheric & Ocean Sciences (Honors) from McGill University.
2015 Protein Trends & Technologies Seminar (Technical Program)
TITLE: Current and Future Developments in Algae Protein Commercialization
The emergence of algae as a viable source of proteins has garnered much attention in media and the food ingredient community. Heralded as sustainable and a representative of the future of food production, algal proteins have also been challenged by rumors on supply reliability. A “State of the (Algal Protein) Industry” will be given with a look at its stage of development including expected volumes, leading producers, economic factors, typical protein properties and future trends in this food of the future.