About The Webinar

On 25 March starting at 14.00 hrs, René Draaisma and Alessia Ermacora from Unilever will present their cutting-edge work towards creating improved plant-based products. René Draaisma will introduce Unilever and share insights on alternative protein routes using Sun-based options, Microbial fermentation, Cellular agriculture and Precision fermentation. Alessia Ermacora will focus on the challenges and potential solutions when developing flavors for plant-based applications. It will be an unique opportunity to hear first-hand stories from the market leader in plant-based products and ask them questions.
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Alessia Ermacora is a project manager at Unilever, where she is responsible for the research program around flavour for plant-based applications. She has a PhD in Food Chemistry and her main areas of expertise are food safety (contaminants), food quality and shelf-life (lipid oxidation) and flavor (plant-based applications).

René Draaisma has a background in Biochemistry and Biotech. He has worked for over 22 years within Unilever R&D as research scientist, project leader and product owner on many different topics all related to biotechnology. Finding sustainable solutions using biotech is his biggest passion.