Lou CooperhouseFounder

United States - San Diego, California

Lou is recognized as a global authority and industry expert in food innovation, technology commercialization, and business incubation; and as a results-driven professional with the ability to lead, build, develop and transform organizations. During his 40-year career in the food industry, Lou has consulted for numerous organizations and has led cross-functional teams in a wide array of settings including: new business startups, mid-sized and family-run companies, multinational corporations, foodservice and retail operations, university entrepreneurship and innovation centers, and industry trade associations.

Lou's career experiences in entrepreneurship were featured as the cover story in Food Technology Magazine, titled "Oceans of Innovation", in their Dec 2023 issues, found at:
https://www.ift.org/news-and-publications/food-technology-magazine/issues/2023/december/features/oceans-of-innovation

Lou is a member of the Explorers Club, a prestigious international organization dedicated to promoting the exploration of land, sea, air and space, and to inspire new generations to pursue discovery and conservation. He’s also a member of the Society of Fellows at the Culinary Institute of America.

Previously, Lou served as a founder and the Executive Director of the Rutgers University Food Innovation Center, and as Chairman of the Center's Board of Advisors. He also previously served as President of the New Jersey Business Incubation Network; Executive Director and President of the New Jersey Food Processors Association; and on the Board of Directors of the International Business Innovation Association. Earlier in his career, he also served on the Board and a member of the Executive Committee of the Refrigerated Foods Association; on the board of the United Fresh Produce Association; on the Board of Managers of the NJ Agricultural Experiment Station at Rutgers University; and on the Editorial Advisory Board of Produce Processing Magazine.