↓ Lab notes from the Symbio team
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 […]
Read more →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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
Symbio Bioculinary has been selected as a World Business Chicago (WBC) Startup Portfolio Company, as confirmed by its inclusion on the official Chicago Venture Summit Startup Portfolio listing. This designation recognizes the company as part of a group of high-potential ventures contributing to Chicago’s innovation economy. World Business Chicago’s Startup Portfolio highlights emerging companies that demonstrate […]
Symbio Bioculinary was selected to pitch at the TechRise competition, an initiative by P33 aimed at supporting early-stage innovators in the Chicago tech ecosystem. The program identifies promising founders and provides opportunities to showcase their businesses to a network of investors, mentors, and corporate partners. The competition recognizes Symbio’s work in sustainable food manufacturing and upcycling food industry byproducts. […]
Symbio Bioculinary has appointed Dr. Johnny Drain to its advisory board, bringing a globally recognized voice in food technology, fermentation science, and sustainable food systems to support the company’s mission. Dr. Drain is a chef‑scientist and entrepreneur known for merging scientific rigor with culinary creativity to help shape the future of food production and flavor innovation. Dr. Drain holds a PhD in Materials […]
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 […]
Symbio Bioculinary has been named a Top 50 team in the 2026 Baylor New Venture Competition (NVC), a national entrepreneurship contest organized by Baylor University’s Hankamer School of Business. The recognition highlights Symbio’s work in sustainable food manufacturing, food-waste upcycling, and bioprocessing technologies that convert surplus bakery, cocoa, and other food production materials into high-value ingredients. As a Top 50 team, Symbio […]
Symbio Bioculinary was selected as one of six startups to present at the Startup Alley Happy Hour during 1871 Food Tech, a premier event connecting innovators, restaurateurs, and investors in the food technology sector. The feature, titled “A Conversation with Kevin Boehm: Co-Founder of Boka Restaurant Group, James Beard Winner, and Author,” highlighted thought leadership and innovation in the food and restaurant […]
Symbio CEO Elliott Notrica has been selected to receive a Novoensis scholarship as a young innovator to attend the inaugural Stanford Fermented Foods Conference. The scholarship program supports emerging leaders in fermentation science, providing access to cutting-edge research presentations and networking opportunities with academic and industry pioneers in the field. The Inaugural Stanford Fermented Foods […]
