future of protein production with plates with healthy food and protein
Mariano Di Rubbo

Mariano Di Rubbo

Senior food scientist & engineer

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.

Speaker Agenda

Start-up Symposium

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Hear from six exciting young companies entering the food-tech space. This is a magic gateway for startup companies in alternative proteins to head for future growth and expansion


The Future of Protein Production LIVE!

The World's Leading Event For Sustainable Protein Production

11th - 12th October 2023 | Amsterdam
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