Our goal is to make cultivated meat the affordable and sustainable choice, for everyone.
Multus is pioneering the design and production of the key ingredients required to accelerate the affordable scale-up of cellular agriculture. Our technology provides a truly sustainable alternative to today’s global dependence on traditional animal farming.
We see Multus and our products as the foundation of the growing cellular agriculture sector.
With time, our work will enable the affordable at-scale production of real animal products – including meat, dairy, leather and more – using cells instead of animals.
When adopted, our technology will help reduce the carbon emissions, biodiversity loss and animal suffering across the globe.
We are a diverse team of innovators, techies, makers, go-getters and foodies. Our team is at the heart of the global sustainable protein transition, driven by desire to make cultivated 'animal' products a part of our everyday life.
Cai Linton has an MEng in Molecular Bioengineering from Imperial College London and combines technical knowledge in tissue engineering & data science with management experience. While at Imperial College, Cai led projects in stem cell biology and growth media optimisation, and took courses in managerial economics and innovation management from the Imperial College Business School. Cai has also gained executive education in Inclusive Leadership from Diversily, Negotiation & Leadership from Harvard Law School and led Multus through numerous start-up programmes, including SOSV IndieBioNY, McKinsey Venture Academy and the EIT Food Accelerator Network.
His motivation to create a sustainable future using biotechnology led him to co-found Multus to shorten routes to market and maximise the positive impact of the cultivated meat industry.
Reka has a background in Biological Sciences specialising in Synthetic Biology from Imperial College London. She is dedicated to making a positive impact in the world, which initially made her an active member of the Effective Altruism and Rationalist community, to explore where she can have the biggest leverage. Over the years she gained wide ranging experiences in operations from community building and as Head of European Operations at Circling Europe. During her studies she was fascinated by and explored around not only Synthetic Biology and Biotechnology but also Regenerative Medicine, and decided to combine these with her passion for impact and cofounded Multus to unlock the cultivated meat industry through targeting the critical bottleneck of growth media.
Kevin is a biochemist and an engineer with extensive experience in computer science, automation and biomedical regulations. He was trained as a biomedical engineer (Dipl.-HTL-Ing.) in Austria, during which he was also very active in a wide spectrum of domains such as data science, robotics and cyber defence.
With his interest in advancements of synthetic biology, he came to UK in 2018 to study Biochemistry at Imperial College London, while working for Dr. Reiko Tanaka’s group at Biological Control Systems Lab. His research focuses on extracting dynamical insights from high dimensional biological data, using various techniques such as deep learning, data-driven modelling and model controls.
Anirvan leads the Formulations Team in intelligent growth media design. His Master’s in Biomedical Engineering and Doctorate in Physics, alongside his extensive research experience in biophysics, provide the expertise necessary to optimise high-parameter growth media formulations across a wide range of performance metrics. Anirvan is now leveraging his research skills to improve the sustainability and reduce the environmental footprint of the world’s food supply.
George has over 10 years of industrial and academic experience from the biotechnology and synthetic biology sectors. He believes that we at Multus are working in a key area of research that is not only exciting but also essential in enabling the commercialisation of cultivated meat; a technology that is vital if we are to reach net-zero GHG emissions by 2050. George leads the Ingredients Team in novel ingredient discovery and optimisation.
Brandon has a background in biochemistry at Imperial College London with a specialisation in structural and synthetic biology. He believes that working at Multus has the biggest impact in enabling the population to continue eating meat. He has helped design pipelines for strain/protein engineering within Multus and is currently focussing on using precision fermentation and upstream bioprocessing technologies to drive down the cost of key media ingredients.
Soraya has expertise in cell culture, specifically optimising growth conditions of different cell lines. She is passionate about working towards the development of new platforms to improve large-scale cell culture in order to help solving key challenges around the cultivated meat industry.
Cristina has expertise in biomedical engineering, specifically on improving cell growth through computational methods. She is passionate about solving problems in areas with large global impact. She believes that the possibilities of cultivated meat provide endless opportunities to help minimize disease and increase nutrient intake, something people living in impoverished regions need.
Jake has expertise in small metabolite analysis and is interested in how metabolomics and lipidomics can be leveraged to improve cell culture media. He believes cellular agriculture and its associated technologies have massive potential to improve the sustainability of the global food supply chain.
Anthony has expertise in biochemistry with experience in synthetic biology and structural biology. He is passionate about the use of biotechnology to address major global issues such as climate change and food security. He believes Multus and the biotech industry have a huge role to play in making agriculture more sustainable and ethical.
Julian is a bioengineer with academic and industrial experience ranging from cell and protein biology to quality control and process optimisation. Aware of the global impact that the current meat industry has on complex issues such as climate change and the antibiotic resistance crisis, he is excited to work with Multus on making cultured meat a cost-effective and ethical alternative for everyone.
Nelisa is a molecular biologist with an extensive experience in various model organisms, especially cell lines manipulation for multiple research applications. Her general focus has been driven by evidence-based and impact-led work in solving real-world problems. She hopes to apply this philosophy at Multus in helping identify and innovate sustainable approaches to the cultivated meat industry.
Beatrice is a biomedical scientist with a background in biotechnology and extensive experience in cell culture. She is dedicated to leveraging her expertise in cell biology toward the production of cell lines and evaluating their growth on serum-free formulations, consequently minimizing the devastating effects of livestock farming for a greener future.
Fiachra is a synthetic biologist with experience from academia and industry. He is particularly interested in implementing high throughput automations to optimise ingredients to support cell growth. He is passionate about how Multus’ mission to realise the potential of the cultivated meat industry can help reduce the effects of deforestation and habitat loss caused by pressures from the conventional livestock industry.
With a background in Biochemistry, Biotechnology and Regenerative Medicine, Ioanna is an experienced laboratory scientist, having worked in various lab environments (academia, health care and industry) joint Multus to use her expertise and knowledge to create a space for safe, reproducible, efficient research, to promote and drive the cellular agriculture, to address the impact of conventional animal agriculture.
Would you like to help us save the world? We are looking for the best and the brightest in the world to join our journey.
Michael Butler is a Principal Investigator at the National Institute of Bioprocessing Research & Training (NIBRT), Adjunct Full Professor in University College Dublin as well as and Distinguished Professor Emeritus of the University of Manitoba, Canada. He holds degrees in Chemistry and Biochemistry from the Universities of Birmingham, London (UK) and Waterloo (Canada). After a period of several years as Principal Lecturer in Biotechnology at Manchester Metropolitan University Prof. Butler was appointed as Professor and NSERC/Apotex Industrial Research Chair in Fermentation Technology in the Department of Microbiology, University of Manitoba.
In his role as an independent technical consultant, Matt Tom focuses on engineering design and implementation—integration, testing, and validation, as well as scale-up and manufacturing—in the food and beverage industry. With experience from post-harvest to marketplace and full-life cycle testing, he specializes in new product development and commercialization, especially in the food technology space where he integrates the sciences with digital technologies to drastically reduce time to market.Matt has been involved with bringing tasty and innovative plant-based foods to the market that are healthier and more sustainable than their non-plant-based counterparts. He’s done government research at USDA's Agricultural Research Service, collaborating with companies like PepsiCo, General Mills, Clorox, and P&G, and more recently at Silicon Valley food tech startups such as Impossible Foods, Kite Hill, Hampton Creek, and Ripple Foods. Well-versed in usability, six sigma (both process improvement and design), lean, GMP, GLP, and HACCP, he serves as a subject matter expert in food technology and food processing, both in technical due diligence efforts and as a technical advisor to early-stage startups.
Former Managing Director of DuPont Ventures and the Director of Licensing who oversaw all aspects of sourcing, analysing and executing strategic equity investments for DuPont’s businesses. As the Licensing Director, he collaborated with DuPont businesses to in-license or out-license technology. As the Venture liaison he generated collaborative technology investment options to create new business opportunities. His areas of investment and licensing include biotech, food ingredients, food safety, nutrition, electronic, IoT, machine learning, and advanced materials. Frank is now a Managing Director at Big Idea Ventures.
Prof. Molly Stevens FRS FREng - After postdoctoral research at MIT, in 2004 Molly joined Imperial College London as a lecturer and was promoted to Professor in 2008 making her one of the youngest Professors ever in the history of the institution. She is Fellow of 7 societies including the Royal Society and Foreign Member of the National Academy of Engineering (USA).Professor Stevens’ multidisciplinary research has been recognised by over 30 major prizes and balances the investigation of fundamental science with the development of technology to address some of the major healthcare challenges. Her work has been instrumental in elucidating the bio-material interfaces. She has contributed a broad portfolio of biomaterials for applications in disease diagnostics and regenerative medicine. She holds numerous leadership positions including Director of the UK Regenerative Medicine Platform ’Smart Acellular Materials’ Hub.
Jonathan (Jo) is a senior independent advisor helping organisations delivery solutions and new business models within the ESG / Impact area focused on Alternative Protein (Plant and Cell Based Meats), the Blue Economy and the Energy Transition across strategy, innovation, operating models to the raising of capital. He is an entrepreneur (with a track record from ideation, M&A to generating strategic value), been a Consultant (previously a Partner at Accenture) and held various NED roles working across the private and public sector. Jo is also passionate about the environment and supporting the development of new business models to protect our oceans and land. This includes setting up a warm water, indoor, shrimp farm in the UK (hormone and anti-biotic free) to reduced mangrove swamp destruction and helping to develop a new digitally native food ecosystem that will deliver provenance and traceability across the supply chain for the production of nutritional food working in harmony with nature.