The secret ingredient.

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 Directorat Nourish, Anthony focuses on core operations, financial and market strategies to enable rapid growth and success.

Hanh Nguyen is a food scientist with expertise in food microstructure and rheology, food digestibility, fermentation, and fermented food products. Hanh has worked in food R&D for more than 17 years across several countries and a wide range of food materials, including dairy, meat, plants, and vegetables.

As the Food Science Lead at Nourish Ingredients, Hanh is passionate in applying her knowledge and experience to create new novel food ingredients and innovative processes to create tastier, healthier, sustainable foods.

Jane Redfern is a strategically-driven, creatively-minded marketer with 15+ years of multi-category brand and product marketing experiences. Jane’s experience has taken her internationally, working in New York, Toronto, London and now Sydney, with a diverse mix of local and global businesses, including brands in food & beverage, retail, lifestyle, technology and FMCG. As the Head of Marketing & PR at Nourish Ingredients, her objective is to support the team to create a strong and ownable brand and take their compelling story to the world in a way that creates strong commercial outcomes.

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.

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 Pegah Farokh is a Synthetic Biology Scientist at Nourish Ingredients. She trained in plant cellular and developmental biology as a PhD candidate. As an active researcher, she has worked for the ACT Department of Crop Adaptation, and at CSIRO in a photosynthesis group studying increased carbon dioxide (CO2) concentrations in genetically modified wheat and tobacco, in collaboration with the Australian National University. Pegah’s strong interest in deep metabolic molecular concepts also led her to join the Plant Oil Engineering group at CSIRO where she was an active member of her team.

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 Lipid Analyst 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.

Xiaomei Li is a Fermentation Scientist 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.

Jiang works in Fermentation 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.

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.

Laila Kalash is an Analytical Scientist at Nourish Ingredients. She studied at the Canberra Institute of Technology, has previously worked as medical technical assistant, and has excellent technical assistant skills, as well as being experienced in sterilisation equipment.

Laila is a lover of good food and is passionate about creating new taste experiences for the world that are also healthier.

Kat has nearly three decades of experience in industrial fermentation process development, scale up, and tech transfer using a range of microbial platforms. Products from these processes include EPA from a continuous heterotrophic microalgal fermentation and a polysaccharide nutraceutical from the submerged fermentation of Ganoderma.

Having worked in the US, Singapore, and New Zealand in several start-up biotech companies as well as in government and multi-national organisations, Kat is well-prepared to help Nourish achieve its goals.

Outside of work, Kat has been known to enjoy the odd fermentation-produced beverage, especially those her partner brews. The stranger, the better.

Ella is an Analytical Scientist at Nourish Ingredients. She has an undergraduate degree in Biochemistry and Molecular Biology from the University of Melbourne and has completed her Honours degree at the Bio21 Institute, using click chemistry to investigate the various roles of lipids.

Ella’s role at Nourish Ingredients focuses on the extraction and analysis of experimental fats produced in the Nourish lab, as well as assisting the efforts of the Synthetic Biology team. Ella is passionate about translational research and using synthetic biology applications in the world of start-ups.