Eric Schulze, PhD is a professional molecular biologist, genetic engineer, and former federal biotechnology regulator. He is currently Vice President of Product and Regulation at Memphis Meats, where he leads both design and development of the company’s meat products as well as its regulatory-, policy-, and government affairs. Dr. Schulze also serves in a company spokesperson capacity. He previously served as Senior Scientist for Memphis Meats where he led the cell line development efforts.
Before that, he served as a U.S. Food and Drug Administration regulator, handling a portfolio of novel food and drug biotechnology products. As a civil servant, Dr. Schulze also served as a federal STEM education policy capacity within the National Science Foundation and currently works with the National Academy of Sciences on undergraduate STEM education transformation. He holds an interdisciplinary doctorate in genetic, cellular, and molecular biology with a specialty in embryonic stem cell engineering from the University of Southern California (2010), a B.S. in Biological Sciences from Loyola University New Orleans (2005), and is trained in broadcast communication, speechwriting, and risk assessment. (This website reflects Dr. Schulze’s personal views and not that of his employer). Dr. Schulze is a first-generation college graduate. He absolutely loves being a professional scientist.
Dr. Schulze believes that professional science is a cosmic service to be shared by all and proudly serves to support systematic improvement to our national STEM Education programs. In this vein, he has served at the National Science Foundation where he helped to develop federal STEM Education policy. In a personal capacity, he currently advises the National Academy of Sciences' Roundtable on Systemic Change in Undergraduate STEM Education and hosts the Smithsonians's 'Ask Smithsonian' online show. He has created two organizations that focus upon building community around effective communication, one for food and the other for art. He makes frequent appearances in the media and on-stage to discuss not only how to design delicious meat, but also food science and cooking more broadly.