Kat Tarasova is a scientist, entrepreneur, and food enthusiast. She is the founder and CEO of Mycsology Foods, an early-stage nutrition startup creating flavorful, nutrient-dense food ingredients using fermentation. In addition to partnering with mission aligned food brands, Mycsology Foods is working with NASA and the Rutgers Food Innovation Center to advance its novel solid-state fermentation platform technology.

Beyond Mycsology, Kat is active in the food innovation community and contributes to FoodTech Weekly, where she covers emerging technologies, companies, and ideas shaping the future of food. She is also a Visiting Researcher at Princeton University and holds a PhDin Microbiology from MIT, where her research focused on synthetic biology and enzyme engineering