Raphael Roccor

Raphael Roccor has a diverse work experience. Raphael started their career in 2012 as a Research Assistant at the Max Planck Institute for Biochemistry, where they studied the flagellar motor complex of Halobacterium salinarum. In 2013, they joined The University of British Columbia as a Doctoral Student and an ECOSCOPE Trainee. During their time there, they were also a Postdoctoral Researcher, investigating bacterial PET plastic depolymerization and transformation into lipids, as well as a Teaching Assistant. In 2016, they co-founded and became Director of RhYme Biotechnology, a startup that aims to make innovative, next generation lipid-based ingredients for cosmetics, foods, lubricants, and other consumer products. In 2017, they became the Vancouver Chapter Director of Startup Grind, a global startup community designed to educate, inspire, and connect entrepreneurs. In 2021, they became a Strategic Advisor for both New School Foods and Nyoka Design Labs. Raphael is currently a Senior Scientist and Scientific Consultant for Climax Foods.

Raphael Roccor attended the University of Tübingen from 2005 to 2011, where they earned a Diplom in Biochemistry. In 2009, they completed a Study Exchange semester at the University of Technology Sydney, where they studied Medical Microbiology and Bacteriology.