Experienced food scientist with background in science, application and teaching/learning. I started off with a solid academic basis (PhD in Food Science/grain proteins), and continued with academic research in Germany, Ireland and US with track record of 26 peer-reviewed papers including teaching of students, and then applied my knowledge in Nestle R&D for 12 years, before joining the exciting start-up world. I am able to collect information from academic and applied research, select the relevant elements, and bring them to application and launch. I am currently working on a plant based premium ribeye with authentic texture, and love the impact it has on the world. I have worked on vegan burgers and chicken analogs before. I have also ample experience with bread, pizza, sourdough and gluten-free baked products.