Mariano Di Rubbo

As a food engineer and part of the Molecular cuisine research group at the National University of Quilmes, I was always focused on R&D, formulation, and sensory analysis since the beginning of my career. Also, I could specialize in beverage production and enology gaining expertise in industrial microbiology while working in Catalunya's based company, De Muller, and in product development and innovation supported by Tec Monterrey and its Marketing and consumer behavior programs. I am part of Michroma since mid-2019. I am in charge of the iterative process of ingredient development from the detection of an unsolved need in the market, the design of a proof of concept, its optimization, purification, scaling up, applications, and stability studies. All of this harnessing fungal as the best biotransformation organisms and submerged fermentation. At Michroma, being part of San Francisco-based Indie bio and Mista food-tech accelerator, we are part of an incredible environment of disruptive startups that produce cutting-edge technology, working side by side with the biggest companies to provide innovative solutions to the future of food production.