Stacey Skaalure, PhD
Leading Science and Technology
Stacey is an interdisciplinary scientist with over 11 years of experience in biomaterials and tissue engineering research at world-class institutions. She holds a PhD in Chemical and Biological Engineering from the University of Colorado, and was a postdoctoral researcher at Imperial College London for 5 years. During her research career, Stacey was awarded several prestigious individual fellowships including: a Horizon 2020 Marie Curie Postdoctoral Fellowship from the European Commission, a Whitaker International Postdoctoral Fellowship from the Institute for International Education, and a Graduate Research Fellowship from the US National Science Foundation.
Stacey first became interested in alternative proteins in 2017 after participating in a start-up challenge with Deep Science Ventures in London. In 2019, she decided that applying her biomedical engineering skill set towards advancing food technologies presented an even greater opportunity to achieve positive and lasting impact. Since then she has worked as a Science & Technology Research Fellow with the Good Food Institute, an independent scientific consultant advising early stage food tech startups, and a guest editor for a special issue on Future Foods in the highly regarded scientific journal Biomaterials.
Stacey is an avid foodie, home cook, and world traveller, currently living in Brussels. She was born in Alaska but has also lived in Indonesia, Texas, Colorado, England, and Kenya. She has been a vegetarian for 12 years, and (sporadically) runs both a food blog and instagram showcasing her internationally-inspired cooking. She has been known to choose vacation destinations based solely on what she wants to eat.