Esencia Foods
Bruno Scocozza is a co-founder and CTO at Esencia Foods, where Bruno brings a wealth of experience in biophysics, nanophysics, and data analysis. With a PhD in Biophysics from Max Planck Institute of Molecular Physiology, Bruno has a strong background in interdisciplinary projects and developing innovative methodologies. Additionally, their experience at Merck KGaA and Universidad de Buenos Aires highlights their expertise in research and innovation.
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Esencia Foods
Reshaping our food system with mycelium. Winner of German Foodtech Newcomer Award, Hello Tomorrow FoodTech Agritech Top7, SLUSH Top100, EU Top50 founders battle. We are the alternative protein 2.0 startup making whole cuts using mycelium solid-state fermentation. We start with fish and seafood - tasty meat prototypes are being piloted. Are you a gastronomy or food industry player? We are your partner for products with shorter labels at lower costs!