Julia is a food chemist with expertise on fat functionality for the development of sensory appealing alternative protein products. She has a background in biotechnology, food chemistry and sensory science from Wageningen University, and has worked with large food companies and start-ups, including Cultivated Biosciences, Hoxton Farms, and Mosa Meat. Her current role enables impactful innovation by helping excellent founders use the best of science to create animal-free products.