A fine-dining culinary background that evolved into concept and product development. Frederik spent ten years in the US, where he was first the director of food for a healthy fast-casual chain. Later, he co-founded “CHEW”, an innovation lab in Boston, where he, as CIO, created new innovative and better-for-you products and brands mainly for Fortune 500 companies. Frederik helped build a team of 40 chefs and food scientists over 2 locations and helped develop 500+ products in F&B. 

Classically trained in French cuisine under Francis Cardenau, Jakob brings over a decade of experience in plant-based gastronomy, sustainability, and high-level kitchen management, primarily at Christian Puglisi’s bistro and Michelin-starred Relæ. Moving into food product development, he contributed to plant-based innovations at Simple Feast and Løgismose and led brand development at Asiros Nordic in natural supplements. Passionate about plant-based food innovation, Jakob combines culinary expertise with a systematic approach to create impactful, large-scale, flavor-driven solutions for the industry.

Chuchu Huang, a PhD holder from the University of Copenhagen, is an accomplished professional specializing in food microbiology and fermentation. As an Associate Project Academic at Novo Nordisk, she oversees API purification projects, ensuring validation plans and implementing optimization strategies. Formerly a Fermentation Scientist at Mycorena.

Nabila Rodríguez Valerón, PhD, is a food specialist with a background in chemistry and a PhD in Gastronomic Sciences from the Basque Culinary Center. Her work bridges culinary arts and science, advancing sustainability and flavorful, focused on foods through fermentation and sensory analysis. Her research, conducted in collaboration with Harvard University and DTU Biosustain, explores enhancing the koku sensation to reduce bitterness and improve taste in plant-based foods. Nabila also worked in the R&D team at the Alchemist Restaurant in Copenhagen as a gastronomy scientist. Currently, as Head of Flavor Fermentation at Nutrumami, she creates plant-based flavors using fermentation to elevate consumer experience. Nabila’s research has been published in different journals, and she actively contributes to the European Miso Institute and Mycelium Gastronomy Network.