{
  "version": "1.2.0",
  "chapters": [
    {
      "title": "Cold open",
      "startTime": 0,
      "endTime": 68.74
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    {
      "title": "Luisa’s intro",
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    {
      "title": "The interview begins",
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    {
      "title": "Why alternative proteins? ",
      "startTime": 156.22,
      "endTime": 690.31
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    {
      "title": "What makes alternative proteins so hard to make? ",
      "startTime": 690.31,
      "endTime": 1463.56
    },
    {
      "title": "Why fermentation is so exciting",
      "startTime": 1463.56,
      "endTime": 2678.84
    },
    {
      "title": "The technical challenges involved in scaling fermentation",
      "startTime": 2678.84,
      "endTime": 3964.24
    },
    {
      "title": "Progress in cultivated meat",
      "startTime": 3964.24,
      "endTime": 5567.93
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    {
      "title": "GFI Europe’s work",
      "startTime": 5567.93,
      "endTime": 6310.2
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    {
      "title": "Careers",
      "startTime": 6310.2,
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    {
      "title": "The best part of Seren’s job",
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      "endTime": 6811.38
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    {
      "title": "Luisa’s outro",
      "startTime": 6811.38,
      "endTime": 6888.02
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  ]
}