Hello.


Food is our shared language.


Contact Eric
Home

I am a molecular and cellular biologist, genetic engineer, former Federal biotechnology regulatory, educator, and science policy strategist. As Senior Scientist at Memphis Meats, I led the scientific development and strategy of meat cell production, and helped to develop advanced genetic amendment approaches to cellular identity and molecular control. Currently, I serve as VP of Product and Regulation.

I proudly serve to support systematic improvement to our national STEM Education programs. Currently, I serve on the Board on Science Education (BOSE) and the Board on Higher Education and Workforce (BHEW) of the National Academies of Sciences, Engineering, and Medicine (NASEM)’s “Roundtable on Systemic Change in Undergraduate STEM Education.” The Roundtable, composed of leaders from academia, government, industry, and non-profits, focuses on the future of undergraduate science, technology, engineering, and mathematics (STEM) education with the goal of contributing to and coordinating national efforts focused on building an undergraduate STEM education ecosystem where learners can thrive, become informed members of society, and build skills to participate in the STEM workforce present and future.

Past:

Eric most recently served for six years as a Federal regulator within the US Food and Drug Administration, where he worked alongside numerous Federal regulatory agencies to coordinate and execute regulatory decisions on a multitude of complex, innovative biotechnology applications, including genetically engineered animals and foods.

Eric also served within the National Science Foundation to help coordinate Federal STEM Education programming for this country and the next generation. Fun fact: Eric is an award-winning science communicator who currently hosts the Webby-nominated (Best Science/Education Series) show, “Ask Smithsonian,” for The Smithsonian Institution. His show is seen in over 30,000 schools nation-wide and by over 100,000 students and educators monthly. Eric is regularly invited to speak and present about how science and technology, the arts, and human creativity can predict and build a more wondrous future, now. Currently, Dr. Schulze makes meat so we can live on other planets and still eat delicious food.

Home
About Dr. Schulze
Selected Work
Media & Interviews
Food Science
Recipes
“A cosmic service” 

(image by Stephen Gosling)