Moolec Science is an Agricultural Food-Tech company in the alternative proteins space. Moolec Science will introduce a hybrid concept, which will combine plant-based and cellular agriculture, using Molecular Farming. Our mission is to improve the affordability of animal-free solutions in favor of true sustainability.

Bridge 2 Food EU - 06/24Sust. Plant protein Solutions EU - 10/23fTalks Valencia - 10/23Sust. Plant protein Solutions EU - 10/22HAS - Guest Lecturer 09/22 & 09/24Nyenrode Business University - MBA guest lecturer - 10/2021Philippines association for Food Tech - Online Lecture - 09/2021BeanCon 21 - Online Pannelist - 05/2021Nyenrode Business University - MBA guest lecturer - 10/2020TomorrowToday Pea Protein Conference - Online - 09/2020 - PanelistIFF Online Plantfull Festival - Amsterdam - 06/2020 - PanelistRettenmaier Food Forum - Veghel - 04/2020 - SpeakerUBS Future of Food - London - 04/2020 - PanelistFood Protein Europe - Copenhagen - 10/2019 - Speaker / Panelist & Session chairFlanders Food Protein Shift Inspiration Day - 12/2018 - SpeakerBBC Click Live Show - London - 11/2017 - GuestTissue Engineering & Regenerative Medicine International Society -Atlanta - 11/2013 - Co-Chair6th EuroSTEC Consortium - Leuven - 09/2009 - Presentation20th European Society of Paediatric Urology - Amsterdam - 05/2009 - Presentation

Future Foods, activities ceased, was advising customers active in – or considering entry into- the food protein market. Support offered is of strategic and technical nature with access to a vast global network of food companies and food professionals.

Responsible for growth of the Brecks B2B Bulk ingredients business ($5-10m TO). Products encompass extruded ingredients for use in various indusstries. Strong focus on plant-based protein ingredients for use in meat replacement or protein supplementation in further food processing. Responsibilities include new rawmat procurement, sales, innovation and setting out the overal strategy to become a major player in the plant-based food movement.

Development and sales of future-proof ingredients for the cereal, snack & confectionary industry. Using extrusion, flours of all sorts can be turned into wholesome ingredients for the food industry to use. Low-sugar, high-fiber, high-protein, wholegrain, clean-label and free-from are current hot topics in the industry. Brecks offers solutions in the form of bespoke, cereal/legume/vegetable-based ingredients. Responsibilities include:Managing the sales of the extruded ingredient customer portfolio. Range £5-10m in turnover. Managing of sales strategy, pricing and production volume allocation.Customer support in bespoke ingredient formulation and production.New ingredient sourcing for development projects.Lead generation and business development.

Defended thesis titled: "Novel Collagen-based Scaffolds for Hollow Organ Regneration" On the 15th of December 2015.Collagen-based tissue engineering with a strong focus on the development of constructs suitable for tubular organs:-Highly elastic collagen scaffolds-Large collagen scaffolds for hollow organ regeneration-Collagen-polymer scaffolds for urological application-Ultra-small tubular collagen scaffolds for vascular regeneration-Isolation of biomedical grade collagen (fibers, fibrils, molecules)

"Investigating the use of food-grade collagen in co-extruded sausage technology"

"Tissue engineering of the esophagus: scaffold preparation, characterization and cytocompatibility".“Development of collagen based tubular scaffolds with different morphological properties for urogenital reconstruction”. "In vitro evaluation of bioactive collagen scaffolds and the effects of sterilization techniques".

"Feasibility of alternative pasteurization methods for Ready-to-Eat meat products using bacteriophages". Exploring new technologies.