Chris Farwell
About Chris Farwell
Chris Farwell is a Senior Scientist at Shiru, where he has worked since 2020. He holds a Ph.D. in Chemistry from Caltech and has extensive experience in high-throughput screening and assay development.
Work at Shiru
Chris Farwell has been serving as a Senior Scientist at Shiru since 2020. In this role, he focuses on advancing the company's research initiatives in food applications. His work involves leveraging his expertise in high-throughput cultivation and assay systems to develop innovative solutions that align with Shiru's mission.
Previous Experience at Zymergen, Inc.
Before joining Shiru, Chris Farwell worked at Zymergen, Inc. as a Fermentation Scientist from 2018 to 2020. His responsibilities included conducting fermentation processes and optimizing conditions to enhance product yield and quality. This role contributed to his extensive background in microbial fermentation and biotechnology.
Background in High-Throughput Screening
Chris Farwell has a solid foundation in high-throughput screening and assay development, having worked at Intrexon Corporation from 2015 to 2018. In this position, he focused on developing methods for high-throughput screening, which are essential for evaluating protein functions, particularly in the context of food applications.
Education and Expertise
Chris Farwell holds a Doctor of Philosophy (Ph.D.) in Chemistry from Caltech, which he completed from 2010 to 2015. He also earned a Master’s Degree in Marine Sciences from UC Santa Barbara between 2008 and 2010. His educational background provides a strong foundation for his expertise in method development for high-throughput cultivation and assay systems.
Research Focus on Protein Functions
Throughout his career, Chris Farwell has developed high-throughput screening methods specifically aimed at understanding protein functions for food applications. This focus reflects his commitment to advancing biotechnological solutions in the food industry, utilizing his scientific knowledge and practical experience.