Ryan Frizzell

Ryan is a Consultant at Lux, contributing to the Agrifood and CPG team and leading bespoke client projects in the areas of fermentation, alternative ingredients, functional proteins, and ingredient informatics.​

Prior to joining Lux, Ryan worked as a yeast, fungal, and bacterial fermentation specialist for 8+ years at major fermentation players ADM, Conagen, and BASF. Ryan has extensive experience in novel fermentation process development, automation, and modeling for improved efficiencies. His experience spans various industries and market sectors including agriculture, biofuels, and human nutrition. Ryan brings his expertise in understanding and overcoming technical and business challenges in effectively scaling novel fermentation processes.​

He holds a B.Sc. in Biological Systems Engineering from Virginia Tech where he researched the engineering of biological waste digestion by cyanobacteria and unknown microbial communities. He successfully completed MIT’s Fermentation Technology certification program in 2017.

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