Symbio Bioculinary is pleased to announce that Travis H. Wyman, Ph.D. has joined our advisory board, bringing a rare combination of formal genetics expertise and hands-on personal practice in koji and mold-based fermentation.
Travis holds a doctorate in genetics and has spent his career studying the molecular and genomic underpinnings of living systems. His experience spans more than twenty-five years of molecular biology and genomics research. He began as a research assistant studying the genetic basis of Huntington’s Disease at Emory University, then moved into systems biology as a postdoctoral researcher at Georgia Tech working on pathogen genomics and bacterial gene expression. From there, he spent fifteen years at Battelle, leading genomics research under the forensic genomics division, developing deep expertise in next-generation sequencing, BSL-4 laboratory operations, experimental design, and the full toolkit of modern molecular biology. He has since served as a bioengineer at LMI and Goldbelt Professional Services, applying that expertise to complex life sciences and defense applications.
The connection began at KojiCon ’25. Now in its sixth year, KojiCon is the premier virtual gathering of koji and mold-based fermentation practitioners, bringing together chefs, scientists, and fermenters from around the world. Elliott Notrica, founder and CEO of Symbio, presented on how traditional koji techniques, combined with modern genetic tools, can tackle food waste by creating novel upcycled ingredients — covering research on bioengineering A. oryzae, food waste applications, and epigenetic methods for at-home koji making. For Travis, hearing that talk was a moment of recognition. The science Symbio was doing mapped directly onto the tools he works with every day.
He thinks in pathways, gene expression, and tunable biological outputs. He also ferments at home, grows koji, and cares about reducing food waste. That convergence of scientific depth and personal conviction is precisely what Symbio looks for in an advisor.
“My interest in koji, cooking, and reducing waste in my own kitchen as well as Elliott’s very interesting talk at KojiCon ’25 brought me here,” said Dr. Wyman. “I joined to apply my knowledge of genetics to help guide and develop pathways for unique applications.”
On the advisory board, Travis will focus on the genetic layer of Symbio’s fermentation platform – helping the company think rigorously about what its organisms are doing at a molecular level, identify unexpressed or underutilized biological pathways, and chart genetic strategies that could yield breakthrough applications in food, flavor, and waste valorization. His presence means Symbio can ask not just what A. oryzae is doing, but what it is capable of doing.
“Travis brings something we genuinely need,” said Elliott Notrica, Founder and CEO of Symbio Bioculinary. “His extensive experience in genetics and next-generation sequencing will be tremendously helpful as we build our bioengineering infrastructure.”
Travis’s addition to the board reflects Symbio’s commitment to assembling advisors who are both technically excellent and genuinely passionate about fermentation as a force for sustainability and circularity.
Elliott Notrica is the Founder and CEO of Symbio Bioculinary, a precision fermentation startup based in Bloomington-Normal, Illinois. Founded in 2022 from a deep passion for microbial fermentation, Symbio deploys on-site biorefinery systems that convert food manufacturing waste into high-value ingredients. At the heart of Symbio’s technology is Aspergillus oryzae, a food-safe fungus with centuries of history in fermentation and an expanding frontier in industrial biotechnology.
Elliott’s background spans both the kitchen and the laboratory. Trained in James Beard Award-winning and Michelin-starred kitchens, he developed a fascination with fermentation long before it became a business – drawn in by the patience the craft demands, and the way living cultures transform humble ingredients into something far greater than their parts. That same philosophy animates Symbio: the belief that what looks like waste is really just potential waiting to be unlocked. Today, Elliott still practices fermentation daily, with a particular love for long-aged misos, soy sauces, and vinegars.
His research interests center on fungal metabolomics of A. oryzae and metagenomic analysis of polymicrobial ferments, work that directly informs Symbio’s technology platform. In Elliott’s own words: “Fermentation and synthetic biology will be the most important catalysts for improving the sustainability of industries in the next decade. Applying this transformative capacity to food waste is a natural first step, and the opportunities are incredibly exciting.”
Elliott is a 2023 Future Founders Fellow and a 2024 Amgen Scholar, two highly competitive programs recognizing exceptional entrepreneurial and scientific promise. This April, he will take the TEDx stage at TEDx Normal to speak on fermentation and food waste, making the case for microbial upcycling as a scalable solution to one of the food industry’s most persistent challenges.
Beyond Symbio, Elliott is a founding member and Treasurer of The Collective, an entrepreneurial organization in Bloomington-Normal dedicated to peer support and building a stronger local startup ecosystem. He is also a member of the American Society of Biological and Agricultural Engineers and the National Food Recovery Association, reflecting a broader commitment to systemic change in how industries approach waste and sustainability.
That commitment has not gone unnoticed. Andrew Lusk, advisor and investor at Symbio, first encountered Elliott through an unexpected introduction and came away with an immediate impression: “This was a person who, at a very young age, had an admirable mission, the niche to make it commercially viable, the technical skill to pull it off – spanning food science, genetic engineering, organic chemistry, biology, and machine learning – the clear-headed decision-making to operationalize it, and the drive and motivation needed for it to succeed.” Lusk has since formally joined the team as both advisor and investor.
Symbio Bioculinary LLC, a precision fermentation company transforming food waste into high-value ingredients, today announced that Charles Ross, Vice President & General Manager, Americas at Natara, has joined its advisory board. With more than 25 years of experience commercializing food and specialty ingredients, Mr. Ross brings a proven record of building go-to-market organizations, scaling start-up and early-stage technologies, and leading global commercial teams across some of the industry’s most recognized companies.
Mr. Ross’s career spans senior leadership roles at DuPont Nutrition & Health, Solae LLC, Aker BioMarine, EverGrain Ingredients, and Corbion, where he led the commercialization of TerraVia’s novel algae-based food ingredients following their acquisition – a background that closely parallels Symbio’s own trajectory as a novel fermentation technology entering the food and beverage market. Across these roles, he has led global sales and marketing organizations, negotiated joint venture partnerships, and driven consistent revenue and profit growth for both established business units and emerging ingredient platforms.
“Symbio has developed an exciting, new-to-the-world technology that enables companies across the food and beverage industry to optimize the use of byproducts and underutilized materials to deliver a more sustainable food chain,” said Mr. Ross. “It’s exciting to have the opportunity to help Symbio grow from start-up to delivering unique solutions that are better for our industry and the planet.”
Mr. Ross also noted the broader commercial opportunity: “Symbio is entering the food and beverage space at a time when all companies are seeking ways to improve their value chains and sustainability footprint. I’m excited to help Symbio transition from early-stage startup to a successful commercial capability.”
Elliott Notrica, Founder and CEO of Symbio Bioculinary, welcomed the addition: “We are incredibly honored to have Charles join our advisory board and bring his wealth of industry expertise and commercialization experience. He brings diverse experience across industry verticals and firm sizes, from corporate innovation to start-up and large multinational.”
Mr. Ross’s appointment reflects Symbio’s commitment to assembling experienced commercial guidance as it pursues partnerships with food and beverage manufacturers across North America and beyond.
Symbio Bioculinary is excited to introduce Nikolai Valencia Glushchenko, a dedicated chemist who is making strides in the realms of sustainability and sales at our company. With a Bachelor of Science in Chemistry from St. Ambrose University, Nikolai brings a wealth of knowledge and hands-on experience to the team. His motivation to pursue a career in chemistry was fueled by the immediate need to have a positive impact on the state of the world.
Originally from Ecuador, Nikolai’s journey to Symbio was fueled by a strong desire to bridge the gap between scientific principles and its practical applications in the food industry. “I was drawn to Symbio because it stands at the intersection of innovative science and sustainable practices, and I wanted to be part of a team that is genuinely committed to making a positive impact,” he shared.
In his role at Symbio, Nikolai appreciates the diverse work dynamic that comes from being part of a smaller crew. “Working in a small team allows for collaboration and the sharing of ideas that I find to be invaluable. We can quickly adapt and innovate together,” he noted.
His responsibilities at Symbio encompass various tasks, from sales and business development to building quantitative analysis systems. “I love that I can apply my chemistry background in a way that directly influences our mission and goals. The applied science here is truly exciting,” Nikolai explained.
Outside of work, Nikolai is an avid climber and enjoys spending time outdoors, a passion that not only provides a welcome balance to his professional life but also reinforces his commitment to sustainability. “Climbing connects me with the outdoors […]” he added.
Driven by a passion for chemistry and a desire to improve the world sustainably, Nikolai is suited to play a significant role at Symbio Bioculinary. His dedication to science and teamwork exemplifies the values and vision of a company leading the charge in innovative, sustainable food solutions.
Omar holds a Bachelor’s degree in Biology, which gave him a strong grounding in microbiology and laboratory sciences. That foundation sparked a lasting curiosity about biological systems — how they work, how they fail, and how they improve — ultimately drawing him toward fermentation as both a discipline and a craft. At Symbio, he builds on that foundation every day.
“I was drawn to Symbio’s startup energy combined with the opportunity to do meaningful, hands-on science,” Omar says. “The ability to take an idea from concept through optimization to final product was especially compelling.” That end-to-end ownership is central to what Omar does. He’s particularly energized by the applied side of fermentation — working through microbial optimization and process refinement to turn a promising idea into a repeatable, scalable result.
Working in a small team
“On a three-person team, communication is direct, decisions move quickly, and everyone plays a meaningful role in shaping outcomes,” Omar notes. That dynamic suits his working style well. Collaboration at Symbio isn’t a formality — it’s how the work gets done.
Outside the lab
Right now, life outside Symbio centers on family — Omar and his wife have an infant at home. When time allows, he turns to another fermentation practice: baking sourdough. “It’s a rewarding, hands-on craft and a creative outlet,” he says, noting that the hobby predates his career in fermentation entirely.
We’re proud to have Omar on the Symbio team — a skilled biologist, a thoughtful collaborator, and a dedicated family man.
Symbio Bioculinary LLC, an Illinois-based precision fermentation startup pioneering food waste upcycling through engineered biological systems, today announced the addition of Andrew Lusk, Esq. to its advisory board. Mr. Lusk brings a distinguished track record in technology, M&A, corporate finance, and real estate, further strengthening Symbio’s leadership as the company scales its operations and pursues major industry partnerships.
Lusk is an executive and corporate attorney with broad experience advising companies across technology, healthcare, real estate, and emerging sectors including cryptocurrency and decentralized infrastructure. His current advisory portfolio includes select early-stage companies operating at the frontier of innovation. Andrew describes his core expertise as operational, corporate, and strategic, a versatile foundation that allows him to add value across industries regardless of domain.
How Andrew Found Symbio
In a connection that underscores the power of community, Andrew was introduced to Symbio Founder and CEO Elliott Notrica through a mutual family acquaintance. From their first conversations, Andrew recognized something rare.
“This was a person who, at a very young age, had an admirable mission in food waste upcycling, the niche to make it commercially viable through fermentation, and the technical skill to pull it off. Not just food science, but genetic engineering, organic chemistry, biology, and machine learning,” said Lusk. “Add to that the clear-headed decision-making to operationalize it and the drive to see it through. I was immediately impressed.”
The two kept in close contact over the years, with Andrew offering strategic guidance informally as Elliott and Symbio continued to develop. Around one year ago, Elliott formally invited Andrew to join as an advisor and investor, an offer Andrew accepted without hesitation.
“Andrew is a brilliant thinker who brings experience and a deep understanding of corporate operations, strategy and growth.” Notrica said, “In addition to his experience, Andrew sees brilliant synergies and connections across disciplines, we are extremely lucky to have him on our team.”
Andrew’s Vision for Symbio
Andrew sees transformative potential in Symbio’s model, which helps food manufacturers convert costly waste streams into profitable secondary revenue.
“The sky’s the limit for Symbio,” said Lusk. “Their fundamental value proposition has potential clients in just about every agricultural and food manufacturing sector: wine, chocolate, soybeans, sunflowers, sourdough, and on and on. These clients are able to turn a balance sheet loss into a positive secondary revenue stream. And in a true win-win-win, doing so moves our overall society one step closer to a cyclical, materials-based economy.”
On Elliott’s future specifically, Andrew was equally optimistic: “With him at the helm, Symbio will no doubt chart a clear course towards success. I look forward to his future TED talk.”
About Symbio Bioculinary
Symbio Bioculinary is a precision fermentation company that converts food industry waste streams into high-value functional ingredients using proprietary engineered Aspergillus strains. The company offers turnkey biorefinery solutions for food processors, with active partnerships across the baking, confectionery, and specialty ingredients industries. Symbio’s mission is to make food manufacturing more profitable, sustainable, and circular.
Symbio Bioculinary is proud to announce the appointment of Jonathan Finau to its Advisory Board. A veteran of the food and bioscience industries, Jonathan brings a unique dual perspective: the rigorous operational excellence of global food giants and the agile strategy required for ‘0-to-1’ biomanufacturing.
Jonathan’s career is defined by his leadership in high-volume food manufacturing and economic strategy. During his tenure at Schreiber Foods, a multi-billion dollar global dairy leader, and the world’s largest tomato paste processor, The Morning Star Company, he managed complex multi-site networks, innovation strategy and business development of new products and services while maintaining responsibility of and P&Ls exceeding $1B. His ability to standardize performance across massive enterprise networks has made him a leading voice in supply chain optimization, cost excellence and innovation.
Currently, as the Principal of Finauvala Group and a key Strategic partner for UCANR’s ‘The Plant’, Jonathan is at the forefront of the precision fermentation movement. He is responsible for designing the financial and operational frameworks for Northern California’s premier biomanufacturing hub, helping startups navigate the transition from lab-scale science to national distribution.
In his advisory role with Symbio, Jonathan will lead economic modeling and business development initiatives. He will leverage his deep background in food manufacturing, food tech, and innovation to build scalable commercial pathways for Symbio’s culinary technologies.
Symbio has joined the Circular Bioeconomy Innovation Collaborative (CBIO), a regional coalition working to advance circular bioeconomy development in California’s San Joaquin Valley. The Collaborative brings together partners across agriculture, research institutions, industry, workforce development, and community organizations to strengthen the region’s bio-based innovation ecosystem.
CBIO was launched in 2023 with support from a National Science Foundation Regional Innovation Engines Development award and formally entered its implementation phase in 2025 following a two-year strategic planning effort. Its structure includes leadership and steering committees focused on research, workforce development, community engagement, and industry coordination.
Symbio’s work in transforming agricultural and food system byproducts into higher-value applications aligns with CBIO’s regional focus on biomass utilization and sustainable biomanufacturing. Participation in the Collaborative provides an opportunity to engage more directly with local feedstock suppliers, research partners, and industry stakeholders operating within California’s agricultural heartland.
Through this membership, Symbio will contribute to ongoing conversations and projects aimed at strengthening regional supply chains and advancing practical circular bioeconomy solutions. The goal is steady, collaborative progress toward more resilient and resource-efficient food and agricultural systems.
Symbio Bioculinary was featured on the front page of The Pantagraph newspaper, in an article highlighting the startup’s pioneering work in precision fermentation and sustainable food innovation.
The feature showcased Symbio’s innovative approach to transforming food manufacturing waste into valuable ingredients using engineered Aspergillus organisms. The article detailed how the company’s technology addresses both environmental challenges and economic opportunities in the food industry.
“It’s exciting to see regional media recognizing the importance of biotechnology innovation happening right here in Illinois,” said Elliott Notrica, Founder and CEO of Symbio Bioculinary. “This coverage helps raise awareness about how precision fermentation can create sustainable solutions for food manufacturers while building economic value from waste streams.”
The Pantagraph article explored Symbio’s work with major food industry partners and its development of modular bioprocessing systems targeting waste streams in baking, chocolate manufacturing, and other food processing sectors. The piece also highlighted the company’s role in central Illinois’ growing biotech ecosystem.
Symbio Bioculinary was featured by WGLT, the NPR affiliate serving central Illinois, for its work in sustainable food manufacturing, food-waste upcycling, and circular food systems. The feature highlighted Symbio’s use of engineered microbial bioprocessing to transform excess bakery dough, cocoa husks, and other byproducts into high-value, usable ingredients.
Founder Elliott Notrica noted the company’s goal to scale chef-inspired solutions:
“I got interested in how we can take the solutions that chefs were implementing at a very small size and allow them to be implemented at a larger scale.”
The coverage also explored Symbio’s ongoing projects, including cocoa husk valorization:
“What we’re working on right now is extracting these oils from the cocoa husk and then producing a cocoa butter substitute with the same functionality and the same sensory attributes as the butter itself.”
The story positioned Symbio at the forefront of central Illinois’ growing biotech ecosystem, demonstrating how its modular upcycling systems can reduce food waste, create new ingredients, and support sustainable manufacturing.
