The Good Food Institute

I am currently working with The Good Food Institute on a research project to evaluate the potential of upcycling agricultural byproducts into alternative proteins. GFI is a nonprofit think tank working to make the global food system better for the planet, people, and animals. Alongside scientists, businesses, and policymakers, GFI’s teams focus on making plant-based and cultivated meat delicious, affordable, and accessible. Powered by philanthropy, GFI is an international network of organizations advancing alternative proteins as an essential solution needed to meet the world’s climate, global health, food security, and biodiversity goals.

Carbon13

I serve as a Domain Expert in the field of Food Science and Technology for Carbon13, a venture builder for startups seeking to achieve Net Zero. Carbon13 is working to create ~200 ventures that have the capacity to reduce CO2e emissions by 400 million tonnes. 32 innovative carbon emissions-mitigating startups have been launched so far by Cohorts 1-3 of Carbon13’s Venture Builder for the Climate Emergency, across sectors such as agriculture, renewable energy, the built environment, food, and materials.

Mycelium.

I am currently a member of the Mycelium Gastronomy Network, a global gastronomy innovation network of independent, hidden gem experts. We are here to give a voice and stake in the design of our food systems to the many people on the ground. Those who make gastronomy great. We translate the value our industry creates into transformational solutions for today’s pressing challenges. We focus on creating products & programs that are technically viable, context-appropriate & multidisciplinary from their inception.

Food Consultants Group

I am a professional member of the Food Consultants Group. The organization was founded in 1989 by key food industry consultants as a forum to bring together consultants to share ideas, trends, and areas of expertise. Today, it is the largest alliance of food industry experts of its kind in the country, boasting a core membership of over 75 high-caliber consultants. By tapping into an individual or team of outside consultants, food companies can both save money and leverage a wealth of industry experience through the Food Consultants Group without the costly overhead of having expert R&D professionals as employees.

Kolabtree

I am currently a Highly Rated Expert on Kolabtree, a platform for hiring freelance scientists and industry experts with over 20,000 members. With 5.0 star reviews from 13 clients, I have successfully executed numerous consulting projects for the food industry. I offer writing services as a technical writer for the food, biotech, and cannabis industries as well as strategic knowledge of flavors, ingredients, processing, formulation, and food safety. Additionally, I have worked with clients to develop new technologies and am in the process of patenting several working formulations.

Ronin Institute

I am a Research Scholar at the Ronin Institute of Independent Scholarship. The mission of the Ronin Institute is to provide an academic home for those interested in pursuing research in a way that is consistent with their life priorities. The organization is reinventing academia, but without the academy. The Ronin Institute is creating a new model for scholarly research that recognizes that the world outside of traditional academia is filled with smart, educated, passionate people who have a lot to offer to the world of scholarship. The aim is to transform the way that scholarly research is coordinated and funded.

Food Quality & Safety

I was interviewed for the August/September 2022 volume of Food Quality and Safety, a Wiley publication, regarding the potential impact of the forthcoming plan on food safety professionals for their Washington Report titled "USDA Aims to Transform the U.S. Food System" (pp. 11-12). I provided professional quotes regarding the USDA's $2 billion plan to revamp the United States food system. Food Quality & Safety was the winner of the 2018 National Print Award and 2019 Awards for Publication Excellence (APEX).

Bryan is a wellspring of valuable technical information and insights. To boot, he's a delight to interact with, always warm, thoughtful, and professional.

Seth O'Malley | Founding Distiller | Wilderton

Dr. Bryan Quoc Le...has been a valuable source of information about any hard-to-solve chemistry problems. Not only has he provided a lot of beneficial resources, but has also offered practical solutions based on his expertise.

Maryam Baniasadi, Ph.D. | Senior Food Scientist | Black Sheep Foods

Words cannot describe what a lifesaver Bryan has been for my food business! His food science knowledge, problem-solving abilities and project management skills are out of this world and I can't recommend Bryan enough.

Tiffany Perkins | Founder, Chef, and CEO | Plant Perks

Bryan Le is our secret weapon, a voice of reason, and an awesome collaboration partner.

Lori Smith | Creative Director | ZoomEssence

Bryan is full of knowledge and expertise, and it has been an amazing experience to develop a number of patents together. Bryan is a great collaborator and problem solver, who is driven by helping others.

Andrew Butler | Co-founder | Master Grower

[Bryan] is very knowledgeable, extremely quick to reply, has a quick grasp of what you, as a non-scientist, are exactly looking for and delivers in a timely and correct manner. Please consider Bryan if you are looking for a solid scientist partner to help you advance your projects in an efficient way.

Jessica Roozen | Business Development Director | Selayia Investment

Bryan's writing is engaging, well-researched and reflects his passion for his subject. It is rare to find someone who can communicate complex scientific ideas to a general audience, and Bryan does that with impressive ease.

Ramya Sriram | Digital Content Marketer | Kolabtree

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