Mark Post

Known as the “father of cultured meat,” Mark is the scientist behind the world’s first no-sacrifice burger.

He has experience in the medical field, working as a physician and researcher in tissue engineering for vascular grafts. He has served as Assistant Professor of Medicine at Harvard Medical School, Associate Professor of Medicine and Physiology at Dartmouth Medical School, and Professor of Angiogenesis in Tissue Engineering at Eindhoven Technical University.

From 2004 to 2019 he was chair of physiology at the University of Maastricht.