Patrick Brown, the chief executive of Impossible Foods, is coming to Disrupt

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Impossible Foods is having quite the year.

In the past seven months, the company has signed a nationwide deal with Burger King, weathered a demand surge that saw supplies dwindle and stocks of its signature Impossible burger sell out across the country, and raised fears among players in the $98 billion meat market that they could lose their grip on the American diet.

In October, the principal architect of this impossibly bold assault on the meat market will take the stage at Disrupt SF to talk about it all.

Patrick Brown has been on a wild ride since launching Impossible Foods in 2011. The idea for the company came to Brown, already a famous geneticist, while on sabbatical from his position as a professor of biochemistry at Stanford University School of Medicine.

In his earlier research Brown had already helped define the mechanism by which HIV and other retroviruses incorporate their genes into the cells they infect. At Stanford, Brown and his colleagues developed a new technology that lets researchers monitor the activity of all of the genes in a genome and analyze, identify and interpret gene expression.

It was that work with genetics that led Brown to identify

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