Lou Cooperhouse

Lou Cooperhouse

Lou Cooperhouse is co-founder, president & CEO of BlueNalu, a company focused on disrupting the global seafood industry with cellular aquaculture™, providing consumers with a wide array of value-added seafood products that are healthy for people, humane for animals, and sustainable for our planet. Lou is recognized as a global expert in food innovation, new product trends, technology commercialization, and business incubation. During his 35-year career in the food industry, he has led cross-functional teams in a wide array of settings. Most recently, he served as executive director of the Rutgers University Food Innovation Center, a globally-recognized business incubation and economic development accelerator program, and as executive director of the New Jersey Food Processors Association, president of the New Jersey Business Incubation Network, and on the board of directors of the International Business Innovation Association. Previously, Lou served as president and CEO of Food Spectrum, LLC, providing a broad array of strategic consulting and business incubation expertise to the food industry, focusing on corporate development, acquisition due diligence, new product innovation, organizational and operational performance, change management, and business transformation. Earlier, he served as president and COO of F&S Produce, a leading regional provider of value-added refrigerated foods; and as co-founder, president, and CEO of MenuDirect Corporation, a unique health, wellness, and medical nutrition company. At the beginning of his career, Lou held senior leadership positions at Campbell’s Soup, ConAgra, Nestlé-funded Culinary Brands, and Idle Wild Farms in areas of business development, product development, quality assurance, and operations. Lou received a MS in food science and BS in microbiology, both from Rutgers University, and has served as an adjunct professor at the Rutgers Business School. (San Diego, CA) @loucoop18