Interested in how a company at the forefront of ethical and sustainable eating came to be? Join us for a conversation with Patrick O Brown, Founder of Impossible Foods.
Hopkins Medicine Distinguished Speaker Series (HMDSS) invites you to join us for a virtual conversation with Dr. Patrick O. Brown which includes a conversation with Dr. Jessica Fanzo, Bloomberg Distinguished Professor of Global Food and Agriculture, along with an opportunity for a live audience Q&A with Dr. Brown.
The views expressed by the HMDSS speakers are their own and do not necessarily reflect the position of the Johns Hopkins University, the School of Medicine or the Johns Hopkins Health System. Dr. Brown’s participation does not constitute or imply an endorsement of Impossible Foods or its products by Johns Hopkins Medicine.
RSVP and question submission: tinyurl.com/patobrown
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Dr. Patrick O. Brown received his B.A., M.D., and Ph.D. in Biochemistry from the University of Chicago and completed a residency in pediatrics at Chicago’s Children’s Memorial Hospital. As a postdoctoral fellow at the University of California, San Francisco, Dr. Brown defined the mechanism by which HIV and other retroviruses incorporate their genes into the genomes of the cells they infect. He and his lab at Stanford University developed DNA microarrays and pioneered the use of gene expression patterns in cancer classification. He has also led efforts to make scientific and medical research results open to the public, co-founding the non-profit, open-access publisher Public Library of Science (PLOS). He is professor emeritus of Biochemistry at Stanford, a former Howard Hughes Medical Institute (HHMI) Investigator, a member of the National Academy of Sciences and the Institute of Medicine, and a recipient of the American Cancer Society Medal of Honor. In 2011, Dr. Brown founded Impossible Foods, a company now at the forefront of plant-based meat, fish, and dairy products.
