Co-Founder, President & CEO
Lou Cooperhouse is President & CEO of BlueNalu, with a mission to become the global leader in providing great tasting, cell-cultured seafood products that are healthy for people, humane for sea life, and sustainable for our planet. As a result, BlueNalu is able to support a more stable and secure global supply chain of seafood, and help to preserve the health, sustainability, and biodiversity of our ocean.
Lou is recognized as a leading global authority in food business innovation and technology commercialization, with extensive leadership experiences throughout his 35+ year career in the food industry. Most recently, he served as President of Food Spectrum, LLC, a consulting organization that specialized in corporate development and business transformation; and as Executive Director and a founder of the Rutgers University Food Innovation Center, an internationally recognized business incubator and industry cluster based in New Jersey.
Previously Lou served as President & COO of F&S Produce, and as Co-Founder, President and CEO of MenuDirect Corporation. Earlier in his career, Lou held positions of increasing responsibility at Campbell’s Soup, ConAgra, and Nestlé-funded Culinary Brands in areas of business development, product development, quality assurance, and operations. Lou received his MS in Food Science and BS in Microbiology, both from Rutgers University, and has served as an Adjunct Professor at the Rutgers Business School.
A popular environmental phrase encourages consumers to “Think Globally and Act Locally.” When it comes to the food and beverage industry landscape, there’s also world of untapped local resources available to large and small companies alike. Lou Cooperhouse is Co-Founder, President & CEO of BlueNalu Inc., a San Diego firm on technology’s cutting edge with cell-based seafood. Listen and learn as he describes fast-evolving food trends and technologies. Then he moderates an exclusive panel about the many resources surrounding Philadelphia. It features Dr. John L. Stanton, Chairman and Professor of Food Marketing, St. Joseph’s University; Nolan Lewin, Executive Director, Rutgers Food Innovation Center; and Frank Baldassarre, Principal for Philadelphia’s Artisan Exchange emerging companies network. Cooperhouse and panelists discuss the groups’ many capabilities and offerings that everyone—from start-up entrepreneurs to large company R&D heads—can resource.