Robigo
, Andee Wallace is applying synthetic biology to redesign crop treatments and create a more sustainable food system. Founded by MIT graduates, Robigo makes sustainable living pesticides based on bacteria naturally found in soil and on plants to protect crops from various diseases. They take those microbes and bioengineer them into “molecular vigilantes” that are reintroduced back into their natural habitat, eliminating the need for toxic pesticides.
Patricia Bubner’s goal is to create a future of food that is ethical, sustainable – and delicious. At, that vision is being realized by crafting premium cell-cultured meat that originates from top-quality breeds. Its founder and CEO Patricia Bubner, a Y Combinator graduate, is pushing the goal forward with a proprietary platform technology that is rapidly decreasing the cost of cultivated meat – not forgetting about the flavor in the process.
Sarah Richardson calls herself a “Germ wrangler”, which stands for a computational and molecular biologist, geneticist, and co-founder of, a company that is “domesticating” non-model microbes to address the more intractable problems in biomanufacturing – like using less expensive feedstocks to make biomanufacturing more cost-effective.
in 2008, when “synthetic biology” was still a new name on the block. That same year, Forbes magazine named Reshma one of Eight People Inventing the Future. Since then, she has seen the company grow to over 500 people as president, Chief Operations Officer, and member of the board, and its business expand from strain engineering services to
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