Lou Cooperhouse is founder, President & CEO at BlueNalu, a global leader in the development of cell-cultured seafood, which will be healthy for people, humane for sea life, sustainable for our planet, and result in a food-secure solution for nations around the world. He is recognized as a leading global authority in food innovation, business and product differentiation, technology commercialization, company formation/incubation, and industry cluster formation; and as a results-driven professional with the ability to build, develop and transform organizations and teams. His 40-year career in the food industry includes extensive entrepreneurial expertise leading cross-functional teams in a wide array of settings, including new business startups, multinational corporations, foodservice and retail operations, non-profits and trade associations, and university food incubation programs. Lou also currently serves as Chairman of the Rutgers University Food Innovation Center, and previously served as a founder and the Executive Director of this award-winning program. He’s also served on the Board of Directors of the International Business Innovation Association; President of the New Jersey Business Incubation Network; President of the New Jersey Food Processors Association; and on the Boards of the Refrigerated Foods Association and United Fresh Produce Association. Previously, Lou served as President & CEO of Food Spectrum, LLC, where he provided a broad array of strategic consulting and business management expertise to the food industry; as President & COO of F&S Produce, a leading regional supplier of fresh-cut produce and value-added refrigerated foods; and as Co-Founder, President and CEO of MenuDirect Corporation, a unique health, wellness, and nutrition company. Earlier in his career, Lou held positions of increasing responsibility at Campbell’s Soup, ConAgra, and Nestlé-funded Culinary Brands in areas of business development, product development, quality assurance, and operations. He received a MS in Food Science and BS in Microbiology, both from Rutgers University, and has served as an Adjunct Professor at the Rutgers Business School.