Julia Martin has a scientific background with an 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 novel as start-ups, including Cultivated Biosciences, Hoxton Farms, and Mosa Meat. She is currently Programme Manager and Scientific Lead at the ProVeg Incubator, enabling impactful innovation by helping excellent founders use the best of science too create animal-free products.