FUMI Ingredients is a young innovative startup in the field of alternative proteins. We develop high value food ingredients from natural micro-organisms and aim to replace animal-based ingredients such as egg-whites with our vegan alternatives. As part of our company’s commitment to further scale-up our next generation egg-whites as well as other ingredients, FUMI Ingredients has an incredibly varied and interdisciplinary team with several technical backgrounds. From entrepreneurship to protein chemistry. From process engineering to functional ingredient knowledge.
Currently we do not have open positions in our company.
However, if you would like to work or collaborate with us on a specific project, feel free to send us an e-mail. We welcome collaborations from both industry and academia.
Team and expertise
Edgar Suarez Garcia
Background: Edgar has a PhD in Bioprocess Engineering, Msc in Chemical Engineering and several years of experience in the fields of Biorefineries, downstream processing and process engineering.
Corjan van den Berg
Background: worked as an assistant professor in the bioprocess engineering department of Wageningen University and has been working in the field of alternative proteins since 2011. Holds a PhD in Biotechnology and Bsc in Food technology