Fat is where it’s at.

Dr Anthony Musumeci brings over a decade of commercialisation and early-stage technology investment experience from some of Australia’s leading universities and Venture Capital funds. He has extensive experience in the establishment, operation, and growth of deep-tech start-up companies from both a corporate governance and operational perspective.

As Commercial Manager at Nourish, Anthony focuses on core operations, financial and market strategies to enable rapid growth and success.

Dr Heinrich Kroukamp is a molecular biologist with extensive expertise in yeast genomics and biotechnology. Over the past 11 years, he has developed and led research projects in the fields of yeast genetics, biofuels, bioinformatics, synthetic genomics, protein and aroma compound production.

As the Technology Lead in Synthetic Biology at Nourish Ingredients, he brings his in-depth knowledge of yeast genetics, biotechnology, and synthetic biology to create biobased products for a more sustainable future.

Katie Leupin is our passionate people person. In her role as Head of People and Culture at Nourish Ingredients, Katie is responsible for providing support to the business in key areas such as HR Management, Employee Engagement and Organisation Development and Culture. Katie’s goal is to build a supportive and positive culture where our people can enjoy a collaborative, cohesive and connected team environment – and approach their work with a one team, one mission mindset.

Dr Kyle Reynolds brings his experience in both scientific research and regulation to work as the Assistant IP and Regulatory Manager for Nourish Ingredients. His eight years of research expertise have been within the fields of agriculture, biochemistry, cell biology and biotechnology. He also has experience working for regulatory bodies that manage plant biosecurity and genetically modified organisms. Kyle is passionate about applying his expertise at Nourish to deliver delicious and novel foods to the consumer.

Dr Dandan Tian is a passionate biomedical researcher with a clinical medicine background. She has nine years of experience in molecular biology, and has managed both preclinical (laboratory) and early-phase clinical trial research. Dandan has also completed projects in blood cancer metabolism and treatment, nutrition and brain development, as well as intervention in liver diseases progression induced by genetic mutations or high cholesterol or a high fat diet.

As the Laboratory Manager at Nourish, she brings to the team her research capabilities and her experience in laboratory and project management, as well as her knowledge in human and health research.

Jiang is the Fermentation Team Lead at Nourish Ingredients. He holds a PhD in molecular biology and biotechnology from Murdoch University. Jiang has more than 30 years experience in academic and industrial research in fermentation, food science and microbiology. This involves the utilisation of microorganisms in the production of primary and secondary metabolites, including antibiotics, enzymes, antioxidants and food products.

Ruth recently graduated with a Bachelor of Philosophy from The Australian National University after completing her Honours in biomedical science and biochemistry. Through this research-intensive program, she developed a skillset spanning molecular & cell biology, genetics, and immunology. Ruth has also spent time in South Africa working in microbiology and pathology labs.

Ruth is passionate about technologies that simultaneously aim to improve human health and promote environmental sustainability. As a Synthetic Biologist at Nourish, she combines her experience working in a diverse range of research labs with her desire to contribute to the development of healthier and more sustainable foods.

Grace is a dedicated biotechnologist, holding a Master of Biotechnology degree from the University of Queensland. Her skills span across the molecular engineering and protein synthesis fields. She has a keen interest in the commercialisation pathway of biotechnological products in a startup setting.

Alex studied Applied Science (Biotechnology, Biochemistry) with Honours at Queensland University of Technology, and has worked at CSIRO Agriculture and Food, dealing with both plants and yeast, in the area of lipid optimisation and analysis.

As Synthetic Biology Scientist at Nourish Ingredients, Alex is passionate about contributing to Nourish’s pursuit of high-quality cutting-edge lipid-based food development, through lipid analysis at the lab bench.

Lillian is an Analytical Scientist at Nourish Ingredients. She has an undergraduate degree in biochemistry at UNSW and has also recently completed her Honours degree, focusing on starch deuteration in yeast at the National Deuteration Facility at the Australian Nuclear Science and Technology Organisation.

Lillian’s current role at Nourish Ingredients focuses on the extraction and analysis of experimental fats produced in the Nourish lab. She is a huge foodie (in a previous life she worked as a chef) as well as passionate about science and encouraging young women into STEM.

Xiaomei Li is the Laboratory Support Officer at Nourish Ingredients. She holds a Bachelor of Medical Science from Nantong University and went on to become a physician in China for a number of years. She is experienced in technician work, specifically in the field of microbiology and also has an interest in plant breeding.

Freddie Loyman is a food, medical and analytical scientist, with 20 years of experience working at CSIRO, Australia’s national science agency. At CSIRO Freddie worked on a range of challenging projects – from increasing the yield production of wheat, to finding a herbicide to address the agricultural impact of the wild radish weed, as well as the analytical science behind canola, and extracting oil from yeast.

Freddie holds an MBA from the university of Canberra and recently completed a Master of Laws and Intellectual property at ANU. As Nourish’s Analytical Team Lead, Freddie applies his skills to the challenge of creating delicious plant-based alternative proteins that are as good as the real thing.