Lou Cooperhouse is co-founder, President & CEO of BlueNalu, with a mission to become the global leader in providing great tasting, cell-cultured seafood products that are healthy for people, humane for sea life, and sustainable for our planet. As a result, BlueNalu is able to support a more stable and secure global supply chain of seafood, and help to preserve the health, sustainability, and biodiversity of our ocean.
Lou is recognized as a leading global authority in food business innovation and technology commercialization, with extensive leadership experiences throughout his 35+ year career in the food industry. Most recently, Lou served as President of Food Spectrum, LLC, a consulting organization that specialized in corporate development and business transformation; and as Executive Director of the Rutgers University Food Innovation Center, a globally recognized center for economic development that provides a broad array of services to food industry entrepreneurs. He also served as President of the New Jersey Business Incubation Network; Executive Director and President of the New Jersey Food Processors Association; on the Board of Directors of the International Business Innovation Association; and has testified at the US Congress on best practices in business incubation and industry cluster formation.
Previously Lou served as President & COO of F&S Produce, and as Co-Founder, President and CEO of MenuDirect Corporation. Earlier in his career, Lou held positions of increasing responsibility at Campbell’s Soup, ConAgra, and Nestlé-funded Culinary Brands in areas of business development, product development, quality assurance, and operations. Lou received his MS in Food Science and BS in Microbiology, both from Rutgers University, and has served as an Adjunct Professor at the Rutgers Business School.