Climax Foods is backed by mission-aligned investors who bring strategic value allowing us to scale quickly to meet the urgent need for a more sustainable and safe food system, without sacrificing the culturally rich experience of delicious food.
is an astrophysicist passionate about making Earth a better place. After directing UC Berkeley’s Center for Cosmological Physics together with two Nobel laureates, Oliver led Data Science at Google and Impossible Foods. His lifelong love of food is complemented by a passion for outdoor adventures.
Has worked in the cheese industry for the last 12 years, overseeing R&D and Plant Operations. She has an M.S. in Dairy, Food Sciences and Processes, and is excited to use her expertise to scale development and production of plant-based fermented foods.
Recieved his PhD in Chemical Engineering at Northwestern. He’s worked in the fields of microbial fermentation, systems biology, and metabolomics. Previously, Karthik worked as postdoc at ETH Zurich, a SWE at Emerald Cloud Lab, and authored After Meat, arguing that the inefficiency of animals in food production means inevitable replacement.
Earned his PhD in plant biology from UC Berkeley where he studied the fundamentals of photosynthesis. Driven by the climate emergency, Daniel brings his prior experiences as a farmer, cook, and educator to the critical task of reducing the climate impact of animal agriculture.
Specializes in recipe development using sustainable ingredients. As an environmentalist, she is passionate about exploring the benefits of plants to contribute to a healthier planet, and better health for people, while making food delicious.
Career in food science began as an affinity for tinkering in product development and design in the kitchen. Her background in environmental science from The Ohio State University and University of California, Davis has informed her research to discover sustainable food solutions.
Has worked for 10 years with Californian artisan cheese producers. She served as Education Chair with the California Artisan Cheese Guild, and developed programs at The Cheese School in San Francisco.
Earned her PhD in Food Science from the Technical University of Munich, Germany. She investigated properties of dairy and egg protein, before developing a passion for finding the plant-based alternatives. Previously, she led Protein Functionality research at JUST.
Earned her joint PhD in synthetic and supramolecular chemistry from the University of Strasbourg (France) and the University of Jyvaskyla (Finland). She then joined Berkeley Lab to develop actinide-based molecules for targeted radiotherapy. Leticia is passionate about molecular gastronomy and using science and in particular analytical chemistry to achieve a more delicious, nutritious, and sustainable world.
Earned her PhD in Molecular Microbiology from Newcastle University (England). She then did her postdoctoral training studying fungal pathogenesis and biofilms. Passionate about applying her knowledge to solving problems and creating a better world.
Is the author of Radical Candor: Be a Kick-Ass Boss Without Losing Your Humanity. Kim was a CEO coach at Dropbox, Qualtrics, Twitter, and other tech companies. Kim previously held leadership roles at Apple and Google. Earlier in her career Kim managed a pediatric clinic in Kosovo and started a diamond-cutting factory in Moscow.
Is the Founder and CEO of La Tourangelle, a leading global specialty food maker. Over 20 years ago, Matthieu moved from France to California to start his entrepreneurship career in natural food.
PhD, is an expert in olfaction psychophysics, machine learning, and neuroinformatics — the development of tools to facilitate the analysis of data for neuroscience. He investigates how smell perception, learning and behavior are represented in the brain. He is a professor at Arizona State University.
Is a General Partner with Abstract Ventures. Alex co-founded two companies: Intellitoys, an interactive children’s toy, and SkillSlate, a labor marketplace that was acquired by TaskRabbit. He also led a team of trading strategists at Bridgewater Associates.
Is an anti-racism keynote speaker, trainer, and strategic consultant with more than 15 years of DEI leadership. She earned her Master’s degree from Harvard University and her PhD from the University of California, Davis in Critical Food Geographies.
Is the founder of InnoVestNutrition. He has more than 30 years of international experience in the food ingredients industry, working for Hoechst, Nutrinova, and Doehler. He has his PhD in Food Science.
Is an Assistant Professor in the Department of Chemical and Biomolecular Engineering at the University of Illinois at Urbana-Champaign. He uses experimental and computational tools to understand and model advanced colloidal, polymeric, and self-assembled materials.