Lou Cooperhouse

Lou Cooperhouse is founder, President & CEO at BlueNalu, the global leader in the development of cell-cultured seafood, which will be healthy for people, humane for sea life, sustainable for our planet, and result in a food-secure solution for nations around the world.

He is recognized as a leading global authority in food innovation, business and product differentiation, technology commercialization, company formation/incubation, and industry cluster formation; and as a results-driven professional with the ability to build, develop and transform organizations and teams.

Previously, Lou served as a founder and the Executive Director of the Rutgers Food Innovation Center, a globally-recognized food business incubation program; as President & CEO of Food Spectrum, LLC, where he provided a broad array of strategic consulting and business management expertise to the food industry; as President & COO of F&S Produce, a leading regional supplier of fresh-cut produce and value-added refrigerated foods; and as Co-Founder, President and CEO of MenuDirect Corporation, a unique health, wellness, and nutrition company. 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. He received a MS in Food Science and BS in Microbiology, both from Rutgers University, and has served as an Adjunct Professor at the Rutgers Business School.

Lou is also a member of the Explorers Club, a prestigious international organization dedicated to promoting the exploration of land, sea, air and space, and to inspire new generations to pursue discovery and conservation. He’s also a member of the Society of Fellows at the Culinary Institute of America.