Nick Johnson

Nick Johnson is a dedicated researcher and leader in the fields of biomedical engineering and sustainable food innovation. Currently serving as a Graduate Student Researcher at the University of California, Davis, Nick focuses on muscle tissue engineering and is involved in the UC Davis Cultivated Meat Consortium. In addition to research, Nick holds the position of President of the Davis Alternative Protein Project, facilitating connections within the food industry for educational and career opportunities. Previous roles include a Graduate Teaching Assistant at UC Davis, an Internal Affairs Coordinator at FTW Ventures, and various research and development positions at organizations such as Nokomis, Inc., Carnegie Mellon University, and Materion Corporation. Nick's educational background encompasses a PhD in Biomedical Engineering from UC Davis, a Master of Science in Materials Science and Engineering from Carnegie Mellon University, and a Bachelor's degree in Materials Science and Engineering from Lehigh University.