From lab to table: Dr Maany Ramanan’s biotech journey

For Dr Maany Ramanan, science isn’t just a career – it’s a way to transform the world. As a Senior Scientist at The EVERY Company, a San Francisco-based food technology startup, Dr Ramanan is helping to revolutionise the way we produce and consume proteins.

Using cutting-edge precision fermentation, EVERY creates animal-free proteins that offer a sustainable alternative to traditional farming. “We’re not just making food,” Dr Ramanan explains. “We’re creating solutions to some of the biggest challenges humanity faces, from climate change to food security. We’re making proteins that are identical to those found in animals, like ovalbumin, the primary egg protein, without needing to rely on animals. These proteins can do everything your egg white can do in a cake, for example, but they haven’t come from a hen.”

Sustainability is at the heart of her mission. “The climate impact of the poultry and dairy industries is enormous,” Dr Ramanan says.

“Being able to replace animal proteins with alternatives like ours could significantly reduce CO2 emissions. My work is about adding value to that mission – helping create a more sustainable future.”

To do this, EVERY collaborates with major food companies to explore the possibilities of animal-free proteins. “It’s exciting to see these high-profile customers recognise the potential of what we’re creating,” Dr Ramanan says. “This is how we can make a real impact – shutting down animal factories and reducing the environmental footprint of food production.”

A passion for food science

Dr Ramanan’s career in food science began during her time at The University of Queensland, where she pursued a Master of Biotechnology (Advanced). “When I started my biotech journey, I didn’t even know food science was an option,” she admits. It was the guidance of her UQ mentors, Dr Vito Ferro and Dr Ross Barnard, that steered her in this direction.

“They encouraged me to explore an internship with Mars as part of my degree,” Dr Ramanan recalls. “It was a great opportunity to see if I enjoyed working in the food industry – and I did.” That internship sparked a love for product development, leading Dr Ramanan to roles at Mars and Campbell’s in Australia before she decided to delve deeper into the intersection of climate change and food systems through a PhD at UC Davis.

Reflecting on her time at UQ, Dr Ramanan credits the program’s unique structure for giving her invaluable experience. “The Advanced Masters allowed me to spend a year working on a research project,” she explains. “I chose to work with Mars at their site in Albury Wodonga. It was a very collaborative experience – Dr Ferro even came on-site multiple times to check on my progress.”

This blend of academic and industry experience was transformative. “When I finished my degree, I worked at Mars for a few months before receiving a job offer from Campbell’s in Sydney. That opportunity wouldn’t have happened without my experience at Mars,” Dr Ramanan says. “It’s something I always tell students: take advantage of these opportunities because you never know how they’ll shape your career.”

Precision fermentation and the future of biotech

For Dr Ramanan, precision fermentation represents one of the most exciting biotech developments of the past 25 years. “It’s the process of using microorganisms to create recombinant proteins,” she explains. “What’s amazing is that we can program yeast to make almost anything we want, from drugs that treat cancer to the animal-free proteins we’re working on at EVERY. In healthcare, for instance, we can use precision fermentation to produce recombinant antibodies that cure diseases,” she says.

“In food, it opens up avenues to create sustainable alternatives to mass-produced animal products.”

Looking to the future, Dr Ramanan is particularly excited about the role of artificial intelligence (AI) in biotechnology. “AI allows us to analyse biological data in ways we couldn’t before,” she says. Her PhD research involved studying the thousands of proteins found in plants and their responses to environmental changes.

“Ten years ago, I wouldn’t have been able to process this data. But now, with machine learning and predictive modelling, I can identify trends and patterns that are crucial for addressing global challenges.”

UQ’s lasting impact

Dr Ramanan speaks fondly of her time at UQ, not only for its academic rigor but also for the unique experiences it provided. “UQ’s St Lucia campus is one of the most beautiful places I’ve studied,” she says. “I stayed at Grace College, and walking through jacaranda-lined paths to class felt like meditation. It was such a grounding experience.”

Her time at UQ also taught her resilience and problem-solving. “I worked on a summer project at the Translational Research Institute, learning molecular biology techniques for the first time. It required late nights and early mornings, but it was a character-building experience,” she says.

UQ’s program also prepared her to excel on a global stage. “When I moved to the US for my PhD, I found that UQ had already equipped me with the skills I needed,” Dr Ramanan explains. “I completed my PhD in three years instead of the usual five because I could fast-track through repetitive coursework. UQ’s biotech program is so strong – it’s very translatable internationally.” 

Advice for aspiring biotech professionals

For students considering a future in biotech, Dr Ramanan has practical advice: “Understand that grad school is about more than coursework – it’s about learning soft skills like resilience and problem-solving that will set you up for the long term.”

She encourages students to take full advantage of industry-integrated opportunities. “Whether it’s an internship or a research project, these experiences build your skills and make you stand out,” she says. “UQ’s program is flexible and designed to help you develop these competencies, so don’t miss the chance.”

From her beginnings at UQ to her work at EVERY, Dr Ramanan’s journey shows the power of education, mentorship, and innovation.

“At the end of the day, I see my role as contributing to a sustainable planet,” she says. “That’s the legacy I hope to leave.”