Natalie Rubio earned her B.S. Chemical & Biological Engineering degree from the University of Colorado, Boulder in 2015. During her undergraduate career, she worked with the non-profit organization New Harvest and the food biotechnology company Perfect Day Foods. After graduation, Natalie worked for laboratory management software company Quartzy in Palo Alto, California for a year before starting graduate school with a New Harvest Cultured Tissue Fellowship at Tufts University in the Department of Biomedical Engineering, co-advised by Dr. David Kaplan and Dr. Barry Trimmer. She is currently in the 3rd year of her PhD program and her research interests are focused on tissue engineering for cultured meat and soft robotics applications.
