Grant Gonzalez is Co-Founder and CTO at Tender Food, a food technology startup creating plant-based whole-cut meats using fiber-spinning technology spun out of Harvard and the Wyss Institute.

Grant earned his B.S. in Chemistry and Physics with Engineering Sciences from Harvard in 2013, followed by an M.S. in Materials Engineering in 2016 and Ph.D. in Materials Engineering in 2019 from Harvard John A. Paulson School of Engineering and Applied Sciences.

Grant's doctoral research focused on nanofiber fabrication and keratin-based biomaterials, co-authoring research published in Nature Materials on shape-memory materials. He developed the immersion Rotary Jet Spinning Platform (iRJS) to produce biopolymer nanofibers for applications in bioengineering and smart textiles.

Tender Food raised $12 million in seed funding led by Lowercarbon Capital in 2021 to commercialize Harvard-licensed technology that spins muscle fiber from vegetable proteins. The company's proprietary process simulates the texture and complexity of whole-muscle cuts like pulled pork, chicken breast, and steak.

Grant's innovations in fiber-spinning technology address the sustainability crisis in meat production, with nearly 60% of greenhouse gas emissions linked to meat processing. Tender Food's plant-based alternatives replicate authentic meat texture without animal products, advancing the alternative protein industry.