Kris Blanchard is the Co-Founder & CEO of Luyef Biotechnologies, a mission-driven deep biotech startup at the forefront of cellular agriculture. They are developing TAMEE (The Authentic Meat-Eating Experience), a bovine myoglobin-based ingredient via precision fermentation, enhancing the sensory profile of meat alternatives and reducing reliance on livestock farming.

A recognised authority in this field across South America, Kris leads Luyef in developing groundbreaking technologies like precision fermentation and cultivated meat. His work focuses on transforming alternative meat products to appeal to conventional meat consumers, driving their commercial success and advancing sustainable food solutions.

He holds a degree in Molecular Biotechnology Engineering as well as a PhD in Molecular and Cellular Biology from the University of Chile, and a PhD in Neurosciences from Université Sorbonne Paris Cité.