Marissa Pickard

PTFI was featured in The Analytical Chemist’s Special Edition on “Mass Spectrometry in 2025: Trends, Challenges, and Change”. Specifically, PTFI is highlighted in a write-up by Susan Richardson, former ASMS...

Abstract Monosaccharides exist in either “D” or “L” conformations, with L-sugars being much less abundant in nature and therefore classified as “rare sugars.” Rare sugars hold significant potential due to...

Abstract Rare sugars are valuable for food and pharmaceutical applications. D-Mannose, a low-calorie sweetener, is traditionally produced via chemical extraction from plant biomass, which is unsustainable, while enzymatic methods suffer...

By Grace LeBleu Bioactives are everywhere — lurking in berries, steeping in your tea, hiding in the vibrant pigments of your dinner — and yet, few of us could confidently...

By Grace LeBleu Over the past six months, I have perfected my 30-second elevator pitch. Picture this: you’re a founder of a biotech company that is raising their seed round....

– by Sarah Kakadellis, July 2025   As I reflect on my experience in FoodTech venture capital (VC) over the past six months, I see a parallel between entrepreneurship and...

New York, NY – July 10, 2025 – Phenotap, Inc. today announced it has been awarded $3 million in a Program Related Investment in the form of a loan from...

Wine has long been studied for its cardioprotective effects, exemplified by the French Paradox—the observation of relatively lower cardiovascular disease (CVD) rates in the French population despite high dietary cholesterol...

“The Devil Is in the Quantitation”: Dr. Carlito Lebrilla and the Molecular Map of Health Dr. Carlito Lebrilla, Distinguished Professor of Chemistry, Biochemistry, and Molecular Medicine at UC Davis, has...

For decades, Mars and the University of California, Davis (UC Davis) have partnered to generate new science insights that enable impactful innovations in food and health, exemplifying the transformative potential...

In the recently launched Amplified African Food (AAF) project, scientists will address malnutrition and stunting in Africa with precision nutrition and by improving protein digestibility in foods rooted in culture....

BioInnovation Institute (BII), an enterprise foundation with a non-profit objective incubating and accelerating world-class life science and deep tech research, today announces that three new company creation projects have entered...