Muyiwa is a Food Scientist with 33+ years of progressive experience in the food industry. He has a PhD in Food Science from the University of Leeds, UKMuyiwa has worked in diverse areas such as brewing, breakfast cereal manufacture, and product research. The last 29 years have been spent working in alternative proteins, working for Quorn Foods (United Kingdom) and planetary Switzerland. planetary is a VC backed start up business, based in Switzerland. In this role, he provides guidance, direction and development of new ingredients such as fungal biomass, precision fermentation of proteins and characterization in plant-based meats, dairy free milks, and fungal fermentation. He also offers expertise in empirical food science, statistical analysis, evaluation of cause and effect in food ingredients and food unit operations, aptitude in team leadership and strategy planning and management. 6 granted patents, 8 pending patents and 6 scientific papers published in peer reviewed journals. 10+ years presentations at multiple scientific and food conferences. Peer review of large scientific projects and funding application.