Michelle is CEO and cofounder of Hyfé Foods - a Chicago-based startup that produces low-carb, protein-rich mycelium flour by using fermentation to upcycle water byproducts from food manufacturing. Hyfé enables regional production of low cost, nutritious food that reduces carbon emissions and is decoupled from agriculture. Michelle is a Carnegie Mellon chemical engineer with 10 years of manufacturing experience. Prior to Hyfé Foods, she worked at ExxonMobil where she developed bioengineering expertise in wastewater treatment and learned how to design, build, and optimize factories. She is using that expertise now to change how food affects our health and the planet.
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