“I love mapping out any challenge, analysing it and using creativity and strategy to fuel problem-solving, especially concerning the food system.”

Tell us a bit about yourself.

I was born in France but grew up abroad, and I became passionate about food after experiencing different cuisines from around the world. Seeking an international environment closely connected with food, I completed my Bachelor’s at the Ecole hôtelière de Lausanne (EHL) in 2021. I recently completed a Master’s in consumer studies at Wageningen University and Research to further pursue my education in the food industry.

What motivated you to work for the Valley?

To me, the Valley is like a crystal ball where you can see all the up-and-coming food and nutrition projects and get the chance to connect key players to drive innovation further and maximise impact even before a project is launched. Being at the centre of the Valley provides me with the exciting opportunity to guide and assist innovators in shaping the future of food.

What are you working on at the moment?

I am working on a Partner Project Collaboration tracking system that will permit the Valley to track its impact and allow our partners to co-create and innovate.

What is your now-not-so-secret super power?

I love mapping out a challenge, analysing it and using creativity and strategy to fuel problem-solving, especially concerning the food system.

Tell us something else we still don’t know about you.

I have always been intrigued by outer space. I was recently given an exciting opportunity to work alongside a start-up that uses space tech to build a future-proof food system by enabling soil regeneration using geospatial intelligence.

<< Find out more about Charlotte’s Valley team members

“Giving consumers tasty options will motivate them to shift towards healthier and more plant-based diets.”

Tell us a bit about yourself.

I’m a food scientist by trade, and I am passionate about innovation in food science. I did my PhD in France on a project linked to the dairy industry, and I am now working as a postdoctoral scientist at EPFL (Lausanne) on plant proteins. My research focuses on the links between molecular mechanisms and perceptions (texture, aroma, taste).

What motivated you to work for the Valley?

Changing the way we eat is essential, and giving consumers tasty options will motivate them to shift towards healthier and more plant-based diets. I also think improving collaboration between different partners and creating a stronger network is key to shaping the future of our food system. I also feel very fortunate to work with such motivated and inspiring people, and I learn a lot from being involved in some of the Valley’s projects.

What are you working on at the moment?

I am working on the creation of a facility-sharing platform. The goal is to create a database of all the available facilities suitable for either research or for scale-up in Switzerland. This will help startups and companies to find the right equipment in a time and cost-effective way and speed up innovation and collaboration.

What is your now-not-so-secret super power?

I am very optimistic and positive by nature!

Tell us something else we still don’t know about you.

I am a big fan of outdoor sports, be it running, biking, swimming or all types of skiing. And Switzerland is the perfect place to do all of those!

<< Find out more about Hanna’s Valley team members

“As a nutrition scientist, I cannot turn a blind eye to the food system’s impact on the environment.”

Tell us a bit about yourself.

I was born and raised in Brazil, in the state of Minas Gerais, which is known for its excellent cuisine. Accordingly, my family is full of good chefs and from a very young age, I have enjoyed following recipes and learning cooking techniques from people in my family. My curiosity about food led me to study nutrition, and I eventually trained as a scientist. For me, science is a form of creative expression. It has allowed me to work in different countries, to have contact with other cultures, and to meet amazing people along the way.

What motivated you to work for the Valley?

As a nutrition scientist, I cannot turn a blind eye to the food system’s impact on the environment. So the Valley initiatives to bring about change was the first thing that caught my attention. After getting to know the projects developed by Valley, I realised that I had a lot to offer with my background in nutrition science. I feel fortunate to be part of a team busy generating good ideas to solve global problems every day.

What are you working on at the moment?

I’m currently working on enabling the implementation of precision nutrition strategies in low and middle-income countries. Precision nutrition seeks to understand individual responses to diet and how this knowledge can promote better health and prevent disease. So I’m working with an inspiring group of experts to develop effective and accessible strategies for tracking health issues and individual response to nutritional interventions.

What is your now-not-so-secret super power?

I’m a problem solver. In science, I am extremely motivated and stimulated by finding answers to unresolved questions. In my daily work, I like to get things done and create connections to accomplish tasks.  

Tell us something else we still don’t know about you.

I participate in several sports to keep myself active, but dancing is my absolute favourite. So when I go to Brazil, I don’t miss the chance to dance forró, a traditional Brazilian style of dance. Since life brought me to Switzerland, I’ve been trying sports involving music, like capoeira, and I’m having so much fun.

<< Find out more about Lais’ Valley team members

“I am constantly seeking innovative ways to apply my skills to drive positive change.”

Tell us a bit about yourself.

I am currently pursuing a degree in Hospitality and Business at EHL Hospitality Business School. I’d say I have an entrepreneurial mindset that I’ve been developing since childhood by closely observing the hospitality and construction industries. I am constantly seeking new opportunities and innovative ways to apply my skills to create value and drive positive change.

What motivated you to work for the Valley?

I recently became interested in the food ecosystem and realised that it’s a field that is so relevant to today and for the future. The food industry has a huge impact on the environment and this is something that really matters to me. The technologies involved are fascinating and full of surprises. By working with the Valley I will also have a great opportunity to develop my knowledge about the realities of the food system and maybe continue to work in it in the future.

What are you working on at the moment?

I’m responsible for the operational management the talent platform that was recently launched and providing support to the communications, event and admin teams. I am also in the middle of developing a few projects to help deliver the Valley’s strategy.

What is your now-not-so-secret super power?

I work efficiently and assimilate new information quickly.   

Tell us something else we still don’t know about you.

I love cooking, painting, and exercising at the gym or outdoors. 

<< Find out more about Kyllian’s Valley team members