GIUSEPPE SCIONTI, PhD
CEO & Founder
Invited speaker at TEDx, SingularityU, European Parliament and United Nations conferences, Dr. Giuseppe Scionti has been featured on international media as the inventor the world's first 3D printed plant-based meat. Scionti was named one of the "Nine Innovators to Watch in 2019" by the Smithsonian Magazine. PhD in Biomedicine; Master in Tissue Engineering; MSc in Bioengineering; BSc in Bioengineering; Member of MENSA International High-IQ Society; Corresponding member of the Royal Academy of Medicine of Eastern Andalusia. As former assistant professor in Bioengineering and researcher in Tissue Engineering, he worked in the design and generation of different 3D bioengineered tissue models such as muscle, bone, cartilage, cornea, skin, oral mucosa, peripheral nerve, tympanic membrane and blood vessels implants. Author of multiple publications in high-impact international journals. International patent published in 2014 on the generation of the world's first magnetic field sensitive biosynthetic tissues. In 2015, elected Judge for the MIT Technology Review Innovators Under 35 Awards of the MIT Technology Review.
JOAN SOLOMANDO MARTÍ
Senior Food engineer
Joan Solomando is NOVAMEAT's Senior Food Engineer, and the developer of the world's “most realistic plant-based steak" to date, according to The Guardian. In 2020, his work on 3D food printing at NOVAMEAT has been featured on international television and media (Financial Times, Reuters, CNN, AP, Bloomberg, Futurism, Yahoo, World Economic Forum, Deutsche Welle, Mediaset, El Pais, Expresso and 3D natives, among others). As a 3D food printing expert, he previously created the first algorithm to automate real chocolate printing for the food industry, and focused on product development while working with food-tech startups and Michelin-starred chefs.
ESTHER PLANS CORTINAS
Esther is a biotechnologist with expertise in tissue engineering, fermentation processes and cell factories, with background education at the Technical University of Denmark and the Autonomous University of Barcelona. Passionate for animal welfare, health and environmental sustainability, she aims to combine science with plant-based food to revolutionize the food industry.
BUSINESS DEVELOPMENT MANAGER
Alexandre has an extensive business background. Having started as a professional in Asset Management, he then switched his career path to management consulting where he worked for the past 8 years, most recently leading projects for large clients in strategy, finance and management related topics. After graduating from his MBA at IESE Business School in Barcelona, he joined Novameat as Business Development Manager.
Alexandre is really into health, nutrition and sports, passions that led him to Novameat and that drive him every day: to make the difference by helping bring to market products which are not only sustainable but are healthy, nutritious and taste good!
MIQUEL TURÓN VIÑAS, PhD
After few years in Belgium researching additive manufacturing processes of metals and ceramics as a postdoc in KU Leuven, Miquel returned to his birthplace, Barcelona, to join NOVAMEAT's effort to improve animal welfare and environmental sustainability.
With a background in Industrial Design Engineering, he specialized in Materials Science and Engineering with a MsC and obtained a special doctoral award for his PhD thesis on ceramic materials for bone and dental prostheses. He authors several scientific publications in high-impact journals.
Lucía Gutiérrez Urbina
RESEARCH CHEF INTERN
A fourth-year Avant-Garde student at the prestigious Basque Culinary Center, she joins NOVAMEAT for her final degree project to combine her passion for gastronomy with her will to contribute to the future of alternative proteins.