The future of food
is cell-based

CULT Food Science is an innovative platform advancing the future of food with an exclusive focus on cultivated meat, cultured dairy and cell based foods.

The first-of-its-kind in North America, CULT Food Science provides investors with unprecedented exposure to the most innovative startup, private and early stage cultivated meat, cultured dairy and cell based foods companies around the world.

Strategic investments
on a global scale

The current state of the food industry is a global issue, with ramifications reaching across borders and continents. It is affecting our environments, natural space, and climate on an unprecedented level.

While our core team is based in North America, we are operating on a global scale and supporting innovative companies around the world to help address these issues, blazing a path to a future of food security and climate stability.

CULT Prize logo

Our scientific incubation platform

Our response to the global factory farming crisis and the need for breakthrough science, the CULT PRIZE is a 2-year, $1,000,000 competition to find, fund, and incubate research initiatives aimed at disrupting the food industry with cell-based sustainable solutions.

CELL X Technologies logo

Our research and IP aggregation platform

Focused on identifying and incubating cell-based technologies to accelerate the transformation of our food systems, CELL X Technologies aims to help facilitate advancement in bio-manufacturing and programmatic biology through precision research, capital redeployment, and infrastructure development.

Our Advisory Board

We've assembled a group of advisors with extensive field expertise to help guide our investment strategy and shape the company's future.

Dr. Paul Burridge

An esteemed pharmacologist and the principal of the Burridge Lab at Northwestern University which has been credited with multiple first discoveries, Dr. Burridge is currently conducting research around induced pluripotent stem cells (iPSC) for the purpose of advancing cultivated meat.

Dr. Anjum Mullani

Dr. Anjum Mullani is an alumnus of Institut Pasteur, Paris’ Department of developmental and stem cell biology and is equipped with direct expertise studying and implementing solutions across research programs, animal biotechnology, molecular biology and cellular senescence. Dr. Mullani is focused on applying her diverse knowledge base to accelerate the advancement of cellular agriculture.

Dr. Ian Smith

An accomplished scientist and research professor at the University of California, Irvine, Dr. Smith has over 20 years experience across diverse areas of cell biology and has earned significant due diligence experience in the emerging alternative protein and cellular agriculture industries.

Saloni Shah

An alumni of Boston University's Department of Earth and Environment and Harvard University's Forest Lab, Ms. Shah is the food and farming analyst for the Breakthrough Institute, a global research center seeking technological solutions to environmental challenges.

Rob Harris

An active start-up advisor and operations specialist with executive experience in alternative protein enterprises, Mr. Harris is focused on bridging the gap between scientific possibility and commercially viable products in the field of cellular agriculture.

Dr. Guru Ramanathan

Dr. Guru Ramanathan is a globally recognized expert in healthcare innovation and commercialization. He brings a wealth of experience from the clinical, consumer health, animal health and retail sectors. His most recent appoint was as Chief Innovation Officer for GNC, where he spent 15 years leading the development and launch of all products. He previously held senior executive positions at Nutricia (Danone) and Scotia Pharmaceuticals. Guru is very active in nutrition industry initiatives and specialises in Clinical Trials Management, Consumer Health Product Development, DSHEA Regulatory Compliance, Management of Technology in Healthcare and Change Management.

Dr. Rolf Smeets

Dr Rolf Smeets is a passionate executive with a PhD degree in medical sciences from the Radboud University of Nijmegen, The Netherlands, and more than 24 years of experience in the international food industry. Next to leading R&D, he also has significant experience in regulatory, market access and corporate affairs.

Dr. Kantha Shelke

Dr. Shelke is a Certified Food Scientist and a Fellow of the Institute of Food Technologists. She teaches food safety regulations at Johns Hopkins University and is Founder/Principal at Corvus Blue LLC, a food research firm that expedites development and commercialization of new food products and technologies with science and sensibility. Her expertise includes regulatory compliance, competitive intelligence and risk management in the food and nutrition sector.

Chief Executive Officer

Lejjy Gafour

Lejjy is a self-taught entrepreneur and experienced company operator who made his start creating opportunities at the young age of 14, and he has been working, leading, and building businesses ever since.

Lejjy is the former co-founder and CEO of Future Fields, a YCombinator backed biotechnology company, and one of the first operating cellular agriculture companies in Canada. He has over 15 years of experience in both public and private enterprises executing strategy, technology, and product development for everything from financial institutions, manufacturing, public health, to world class universities. He is also a founding member of Cellular Agriculture Canada and currently serves on its board.

Lejjy believes that cellular agriculture, and other advanced food technologies, will become a pillar of how we create food over the next decade. He believes food is a fundamental aspect of life, and that we are gazing upon a new horizon of food technologies that will allow us to tackle the systemic problems that we will face as a society.

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The Future
of
Meat.
Dairy.
Eggs.
Seafood.
Chocolate.
Honey.
Food.