Experience

Sustainable Food Ventures

• United States
• Venture Capital and Private Equity Principals
• 1 - 100 Employee

• Co-Founder and Partner

  • Sep 2020 - Present

  Raleigh-Durham-Chapel Hill Area We back early stage founders building food companies that are: #plant-based #cell-based #recombinant



North Carolina Future of Food Coalition

• Founder

  • Sep 2022 - Present

  North Carolina, United States Accelerating the Future of Food Ecosystem in North Carolina and beyond


Loki Foods
• Iceland
• Food and Beverage Services
• Chairwoman

  • Jul 2022 - Present

Pearlita Foods
• United States
• Food and Beverage Services
• 1 - 100 Employee
• Board Observer

  • Mar 2022 - Present


BY MARILIIS

• Personal Care Product Manufacturing

• Founder

  • Jun 2020 - Present

  Experiential scents inspired by Estonia



Finless Foods

• United States
• Food & Beverages
• 1 - 100 Employee

• Head of Food Science

  • Jan 2019 - Apr 2020

  San Francisco Bay Area Carrying on planet Earth in the blue-green colours by developing sustainable, nutritious and above all delicious cell-based seafood starting with Bluefin Tuna.



Nonfood

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Co-Founder

  • Oct 2017 - Oct 2019

  San Francisco Bay Area Creating radically sustainable algae-based foods that drastically reduce agriculture’s resource and carbon footprint.



Singularity University

• Higher Education

• Global Solutions Program

  • Jun 2017 - Sep 2017

  San Francisco Bay Area Crystallised my ideas and insights on: How to foster the innovation of sustainable and pleasurable future food in order to feed planets Earth & Mars in 2050. One of 90 entrepreneurs/scientists/change makers from 40 countries learning to use Exponential Technologies to reverse Climate Change at the NASA Ames Research Park.



International Flavors & Fragrances

• France
• Business Consulting and Services

• Sensory and Consumer Insights Intern EAME

  • Feb 2017 - Jun 2017

  Amsterdam Area, Netherlands Influence of different consumer cultures on emotional constructs elicited by food & beverages.



INRA French National Institute for Agricultural Research

• France
• Research
• 700 & Above Employee

• Research Intern

  • Jan 2016 - Jul 2016

  Paris Area, France Master of Science Thesis: "Should Innovative meat alternatives taste like meat?" - Identified sensory drivers & barriers for high-protein plant-based products - Developed model products - Researched flavour preferences Sensory & Consumer Science methods: • Flash profile • Preference mapping • CATA • TDS • Quantitative and qualitative questionnaire New Product Development skills: • Formulation • Production planning • Extrusion • Nutrition • Flavor… Show more Master of Science Thesis: "Should Innovative meat alternatives taste like meat?" - Identified sensory drivers & barriers for high-protein plant-based products - Developed model products - Researched flavour preferences Sensory & Consumer Science methods: • Flash profile • Preference mapping • CATA • TDS • Quantitative and qualitative questionnaire New Product Development skills: • Formulation • Production planning • Extrusion • Nutrition • Flavor application • Sustainability Show less



Mondelēz International

• United States
• Food and Beverage Manufacturing
• 700 & Above Employee

• Research and Development Intern

  • Jun 2015 - Aug 2015

  Paris Area, France Sodium reduction of high-priority brand product. - Ingredients application & Pilot plant performance testing - Formulation & Cost analysis - Results presentation & Communication into actionable strategies



Competence Center of Food and Fermentation Technologies

• Estonia
• Biotechnology Research
• 1 - 100 Employee

• Researcher

  • Sep 2012 - Sep 2014

  Estonia Sensory Science and Flavor Analysis - Led in-house expert sensory panel (ISO 5496:2006) - Trained food industry professionals on Descriptive Sensory Analysis - Sensory testing (discriminative/descriptive) for external FMCG partners - Advised sensory survey software start-up - Analytical aroma analysis using HS-SPME, GC-MS and GC-O - GC–Olfactometry panelist - Statistical analysis using Microsoft Excel, Senpaq and XLSTAT - In-depth report writing and results… Show more Sensory Science and Flavor Analysis - Led in-house expert sensory panel (ISO 5496:2006) - Trained food industry professionals on Descriptive Sensory Analysis - Sensory testing (discriminative/descriptive) for external FMCG partners - Advised sensory survey software start-up - Analytical aroma analysis using HS-SPME, GC-MS and GC-O - GC–Olfactometry panelist - Statistical analysis using Microsoft Excel, Senpaq and XLSTAT - In-depth report writing and results presentation Show less