Symbio Bioculinary brings fungal biorefinery technology and bioprocess design software to Illinois’ fermentation and agriculture biomanufacturing ecosystem (iFAB) Symbio announces it has joined the iFAB Tech Hub as a strategic partner.
iFAB is building a nationally significant fermentation and agriculture biomanufacturing cluster anchored in central Illinois, spanning Champaign, Piatt, and Macon Counties. As a strategic partner, Symbio joins a growing network of industry leaders, economic development organizations, and research institutions advancing biomanufacturing across the region.
“iFAB is creating exactly the kind of collaborative ecosystem that biomanufacturing needs to scale,” said Elliott Notrica, founder and CEO of Symbio Bioculinary. “Being part of this hub connects us with the partners, talent, and infrastructure that accelerate the shift toward a more circular food system. We’re proud to contribute our technology and expertise to a region that’s becoming a center of gravity for fermentation and biomanufacturing.”
As part of the partnership, Symbio offers iFAB partners preferred pricing on licenses to the Symbio Platform, a computational workbench for sustainable bioprocess design. The offering complements Symbio’s core technology: on-site biorefineries that use engineered Aspergillus oryzae to convert food processing and agricultural waste into high-value food-grade ingredients and additives, turning a cost liability into a new revenue stream for producers.
Strategic partners participate in iFAB’s working Councils, which focus on areas including Government Relations, Workforce Development, Infrastructure, Strategy & Operations, and Access to Capital & Entrepreneurship.
About Symbio Bioculinary
Founded in 2022 and headquartered in Bloomington, Illinois, Symbio Bioculinary uses fungi in on-site biorefineries to transform food processing and agricultural waste into sustainable food-grade commodity ingredients and additives. The company works with clients from R&D through implementation, building modular bioprocessing systems customized to each producer’s unique waste streams.
About iFAB Tech Hub
The Illinois Fermentation and Agriculture Biomanufacturing (iFAB) Tech Hub is building a leading fermentation and agriculture biomanufacturing cluster in central Illinois, spanning Champaign, Piatt, and Macon Counties. iFAB convenes consortium members, strategic partners, and economic development organizations to advance biomanufacturing innovation, workforce development, and infrastructure across the region. Learn more at www.ifabtechhub.org.
Dr. Drain’s path to this moment is not a straight line, and that is precisely what makes him valuable. After completing his doctorate in Materials Science at Oxford, he turned toward the kitchen and the culture vessel rather than the laboratory bench, spending his career exploring how fermentation has shaped the bodies we inhabit, the foods we eat, and the world we live in. He pioneered research into food waste valorization at Doug McMaster’s Silo, the world’s first zero-waste restaurant, and has consulted for Michelin-starred kitchens across the globe seeking to use fermentation as both a creative and a sustainability tool. In 2021, he co-founded Win-Win (WNWN Food Labs), which became the world’s first company to bring a cocoa-free chocolate to market- a proof of concept that fermentation science, rigorously applied, can replace even the most entrenched ingredients in the global food supply.
His 2025 book Adventures in Fermentation (Penguin Life) draws endorsements from René Redzepi, Heston Blumenthal, Sandor Katz, Fergus Henderson, and Michel Roux Jr. — a who’s-who of the food world that reflects the rare territory Dr. Drain occupies: equally credible in a research paper and at a restaurant pass.
What draws someone of Dr. Drain’s standing to an early-stage startup? He is direct about it.
“When Elliott approached me I was quickly won over by his sharpness, ideas, and drive,” said Dr. Drain. “I joined to help sharpen the science, challenge assumptions, and make sure the biology scales in the messy reality of industry.”
That phrase – the messy reality of industry – is the core of what Dr. Drain brings to Symbio. His is not the perspective of someone who has worked only in controlled environments. He has watched fermentation science fail at scale, and he has developed an intuition for where and why it breaks down — in organism behavior under industrial stress, in the gap between bench results and real-world performance, in the compounding demands of commercial deployment. His role at Symbio will not be ceremonial. He joined specifically to push back, stress-test assumptions, and apply the hard-edged practical rigor that separates durable fermentation companies from ones that scale beautifully in the lab and fracture on the factory floor.
“Dr. Drain brings incredible experience to our board and invaluable perspective on scaling novel innovations,” said Elliott Notrica, Founder and CEO of Symbio Bioculinary. “He has done what we are trying to do in translating fermentation science into real-world products, and has an intimate understanding of the ecosystem.”
With this appointment, Symbio continues to build an advisory board defined by people who have operated at the frontier of fermentation science and lived through the gap between promising science and commercial reality. Dr. Drain’s appointment signals the direction the company is headed: serious science, serious scale, and a commitment to building something that works not just in the lab, but in the world.
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.
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 Bioculinary has been selected as a TEDxNormal 2026 speaker, recognizing the company’s leadership in sustainable food manufacturing, food-waste upcycling, and microbial bioprocessing technologies. The TEDx platform allows Symbio to share its innovative solutions for transforming food production byproducts—such as excess bakery dough and cocoa husks—into high-value, functional ingredients.
Speaking at TEDxNormal provides Symbio with a unique opportunity to engage directly with the central Illinois community, including local entrepreneurs, students, investors, and civic leaders. For a food biotech startup based in a smaller town, this visibility fosters regional awareness, strengthens local networks, and highlights how cutting-edge food technology can thrive outside traditional tech hubs.
The event also positions Symbio as a model for small-town innovation, demonstrating that breakthroughs in circular food systems and sustainable manufacturing are not limited to large metropolitan areas. By sharing its story at TEDxNormal, Symbio underscores the impact that a locally based biotech startup can have on both the regional economy and the future of sustainable food production.
