President & CEO of BlueNalu
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. He is a results-driven professional, and has led cross-functional teams in a wide array of industry settings that include: multinational corporations, foodservice and retail operations, new business startups, mid-sized and family-run companies, university entrepreneurship and innovation centers, and industry trade associations. Most recently, Lou 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. 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. With his deep and diverse understanding of the food industry, Lou has spoken at hundreds of conferences throughout his career, specializing in food trends, disruptive technologies, and global best practices in business innovation and incubation.