Both experts in the field, one with an academic view and one from industry, they discuss what can be done today with protein design, new innovations coming in the next year or two, and how they think about improving selectivity and sensitivity. Plus, how AI is changing the field, what it takes to be differentiated, and implications of new startups sharing less knowledge than has been traditionally done. Chapters The current state of the art – 1:05 What is coming in the next y