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Erin is the Associate Director of Science and Technology for The Good Food Institute (GFI), an international nonprofit developing the roadmap for a sustainable, secure, and just protein supply. Erin works with GFI’s SciTech team to identify critical research needs in the alternative protein field and mobilize research grant funds for these key research white spaces. She established and now leads GFI’s Research Grant Program, which has awarded grants totaling over $12 million to 65 plant-based and cultivated meat research projects in 16 countries around the world. Prior to joining GFI, Erin was a research faculty member at the University of Michigan School of Public Health. Erin holds a bachelor’s degree in chemistry from DePauw University, a Ph.D. in genetics from Duke University, and a Master’s in Public Health (MPH) in epidemiology from the University of Michigan.