Katherine Sizov, the Founder and CEO of Strella Biotechnology, has established a company focused on reducing the significant problem of global food waste. Strella, headquartered in Seattle, Washington, with additional offices including one in Philadelphia, uses biosensor technology combined with artificial intelligence (AI) to monitor and accurately predict the ripeness and shelf life of fresh produce.
Sizov founded Strella sometime between 2017 and 2019, driven by the troubling statistic that 40% of food is wasted before it is consumed. Her work has positioned her as a leader in applying sustainable technology to traditional industries.
Background and Technological Innovation
Sizov’s path to founding Strella began at the University of Pennsylvania, where she earned a bachelor’s degree in Molecular Biology from 2015 to 2019. Her academic background and passion for applied science led her to develop the company’s core technology. Prior to her time at Strella, she served as Co-President of YouthHack from 2017 to 2019 and worked as an Intern at The National Institutes of Health from 2013 to 2016, specifically in the National Institute of Neurological Disorders and Stroke (NINDS).
Strella’s platform centers on proprietary Internet of Things (IoT) sensors and AI algorithms. This system provides real-time insights to various stakeholders across the food supply chain, including farmers, distributors, and retailers. By offering data-driven insights, Strella helps companies to better manage their inventory and optimize produce quality, significantly reducing spoilage.
A key focus of Strella’s work has been the ripening process for certain fruits. The company brings modern technology and data visibility to the ripening of commodities such as bananas, avocados, and mangoes. This approach replaces traditional methods that often rely on intuition and paper-based tracking, allowing for the standardization and optimization of ripening operations.
Achievements and Industry Recognition
Strella Biotechnology’s success is defined by measurable impact and significant recognition within the business community.
The company has successfully raised over $18.5 million in venture capital funding to support its operations and expansion. This capital has supported the development and deployment of the biosensing platform across the fresh produce sector.
Key Achievements in Food Waste Reduction
Strella’s technology has translated directly into tangible environmental and operational results:
- Fruit Saved: Strella has helped save more than 40 million pounds of fruit from going to waste.
- Funding Secured: The company has raised over $18.5 million in total funding.
- Focus: Providing real-time produce condition data to supply chains to reduce losses.
Key Statistic: Strella’s platform has helped save over 40 million pounds of fruit from being wasted.
Recognition for Innovation
Katherine Sizov’s leadership and Strella’s technological advancements have been formally recognized:
- She was named to the Forbes 30 Under 30 list for Manufacturing & Industry in 2026.
- Sizov has spoken at multiple industry and technology events, including the Forbes 30 Under 30 Summit on a sustainability panel and at LA Tech Week.
Sizov has stated that she believes things that are sustainable are often more efficient or optimized, underscoring the business model of Strella. The company demonstrates that technology can facilitate sustainability while also improving profitability in the food industry.
Conclusion
Strella Biotechnology, under the leadership of Katherine Sizov, is helping to change the traditional fresh produce supply chain. By applying advanced molecular biology and AI to an industry historically dependent on manual processes, the company provides data-driven solutions to a major global issue. The company’s success in securing over $18.5 million in funding and saving over 40 million pounds of fruit from waste solidifies its role as a key player in sustainable manufacturing and food technology. Sizov’s inclusion on the Forbes 30 Under 30 list acknowledges her impact and the potential of Strella’s technology for ongoing positive change in food quality and loss reduction.
