Passionate about agritech and foodtech, I’m dedicated to pushing these fields forward with innovative solutions and modern science. My background in microbiology includes skills in yeast and bacteria cloning, DNA modification, and transformation, giving me a solid understanding of both science and practical product development. My MSc in Biotechnology focused on entomopathogenic fungi in avocado plantations, sharpening my expertise in molecular, mycological, and ecological research.Currently, I work at Eggmented Reality, where I develop functional alternative egg proteins by fermentation to advance sustainable ingredients in the food industry.