Fork The System
Welcome to Fork The System — a podcast spotlighting the innovators, researchers, and advocacy leaders reimagining how we feed the world. Each episode will feature a professional from the growing fields of alternative proteins and animal advocacy, working to build sustainable and ethical food systems.
New episodes every other Tuesday with your host, Sherry Shu, an incoming fourth-year student at Western University’s Ivey Business School.
Feedback on the episodes is always appreciated at https://bit.ly/forkthesystemfeedback.
Fork The System
Fork The System Episode 5: Max Tham
Welcome to Fork The System — a podcast spotlighting the innovators, researchers, and advocacy leaders reimagining how we feed the world.
Our fifth guest is Max Tham, a current Postdoctoral Research Fellow at the National University of Singapore. Max started his research journey working on anticancer agents, but now leads a research group investigating the molecular reactions of Heme, a molecule in animal meats that gives meat its distinct flavour. Max is now commercializing this research through the tHEMEat Company, a food tech start-up producing a Heme-based flavour catalyst called Veme to give alternative protein products the same smell and taste as meat.
Resources:
- tHEMEat company website: https://www.themeatsg.com/
- Max’s LinkedIn: https://www.linkedin.com/in/max-tham-891426190
Feedback Form: bit.ly/forkthesystemfeedback
Transcript: https://docs.google.com/document/d/1WboT7eY60yPXzi0rwukUKDbgKDXLrsyVODLJm_YedYo/edit?usp=sharing