Kyle Probst, PhD has over 7 years of experience working in an industrial research and development role for bioprocess development, food formulation and microbial fermentation. He has practical expertise in experimental design, data analysis, scientific writing and communicating science-related topics to broad audiences. In his PhD studies, he was an IGERT NSF Fellow at K-State University where he worked on an integrated bioprocess using oleaginous yeast fermentation to convert grain milling by-products into single cell oils for bio-based oleochemicals by collaborating with an interdisciplinary core team encompassing the technological, agricultural, and socioeconomic issues of sustainability and biorefining.
This is a very interesting article that was first posted in June 2025, and due to its popularity the KHNI would like to draw your attention to this informative read. Over the past decade, the global prevalence of obesity has escalated to alarming levels, prompting significant public health concerns. In 2022, approximately 1 in 8… Read more »
What is cultivated meat and how is it made? What is the environmental impact of replacing conventionally grown meat with cultivated meat, and will it be one of the greatest human achievements to date? Kyle Probst, PhD, explores the science to find answers to these questions.
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