UNC Clean Tech Speaker
Aaron Dossey
Biography
Dr. Aaron T. Dossey is a life-long, self-taught Entomologist and enthusiast of Entomology and nature, and very passionate about his work as anyone who has ever known him can strongly attest. All Things Bugs LLC develops sustainable insect-based technologies and products in the areas of agriculture, food production and medicine. The company has received over $3.5 million in research funding including: 2012-2013 Bill & Melinda Gates Foundation Phase I Grand Challenges grant (Crabbe, 2012), as well as 3 Phase I and 2 Phase II USDA SBIR grant projects on insect processing, insect based food development and improved insect farming technologies and additional funding from the DARPA SBIR program (cricket and meaworm genomics and genetic engineering) and OCAST (Oklahoma Center for the Advancement of Science & Technology) (insect processing). It is also the world’s largest supplier of the highest quality insect based food ingredients on the market, with over 10,000 pounds of high quality cricket powder (Griopro® Cricket Powder) manufactured and sold to date using our patent pending proprietary processes to deliver the highest quality cricket powder available anywhere BY FAR.
Dr. Dossey received his B.S. in Biochemistry and Molecular Biology, Cum Laude from Oklahoma State University in 2001, with minors in Chemistry and Mathematics. He graduated with his Ph.D. in Biochemistry and Molecular Biology (Interdisciplinary Program in Biomedical Sciences – IDP) from the University of Florida’s College of Medicine in 2006. Dr. Dossey also was invited to and attended the UN FAO (United Nations Food and Agricultural Organization) expert consultation on the potential for insects to contribute to human food security at the organization’s headquarters in Rome, Italy, 2012. As a world leader in the field, Dr. Dossey recently published a critical comprehensive foundational reference book, “Insects as Sustainable Food Ingredients” covering all aspects of insects as food (historic and current) and the emerging based food industry.