Fwd: FoodTech Challenge 2014

[Ryan Bethencourt]

Hi All,

Just in case anyone wants to build a food tech company, this sounds like a good way of bootstrapping one. In addition, it could be a fun thing for the CCL vegan cheese team to do in parallel with iGEM if the team wants to spin off a startup from the project!

Good luck!
R

From: Anton Karachun <anton.k...@skipso.com>
Date: July 4, 2014 at 7:11 AM
To: ry...@berkeleybiolabs.com
Subject: To Berkeley Biolabs - FoodTech Challenge 2014

Dear Ryan Bethencourt,

 

Not sure whether you had the chance to see my previous email.

In a nutshell, I wanted to invite you and your Company to join the FoodTech Challenge 2014, a unique fund raising and business development opportunity for FoodTech startups.

  The submission is absolutely free and will only take you around 5 minutes, and the deadline for applying is 20^th July.

The challenge is part of the Intesa Sanpaolo Start-Up Initiative, an end-to-end acceleration platform that combines training, services, access to international investors and media coverage.

 

The program is structured as follows:

 

1. 13-14th of September – Boot Cmap. Start-ups will receive two full days of training delivered by inCube

2. Between 14th and 23rd of September there will be 1:1 individual sessions with Intesa and InCube to review and refine the pitch.
3. On September 23 the trained start-ups will pitch to a panel of experts (industry players, investors and researchers), who will provide structured feedback and select the finalists.

4. On September 25 the start-ups selected at the Deal Line Up will have 10 minutes to pitch their project, in theInvestor Arena, to an audience of investors.

 In addition to the above points, selected companies will also benefit from the unique opportunity to present and have great visibility at EXPO Milan 2015.  Running for 184 days, this giant exhibition site, covering one million square meters, is expected to welcome over 20 million visitors.

The submission can be made here.
If you have any questions at all, please feel free to contact me directly.

 

Kind regards,
Anton