Daphne Jumilla

Daphne J. is a highly skilled food scientist with extensive experience in research and development within the food technology sector. Currently serving as the R&D and QA Lead at Impact Food since May 2023, and previously as an R&D Scientist at Current Foods from October 2020 to March 2023, Daphne launched innovative initiatives focused on enhancing plant-based seafood analogs and developed analytical techniques for raw fish evaluation. Experience includes supporting the establishment of R&D lab operations during a crucial funding phase at Current Foods and conducting significant research internships at prestigious institutions such as Göteborgs universitet and Universitat Rovira i Virgili. Daphne holds a PhD in Food Technology from Universitat de Girona, a Master's degree in Food Development and Innovation from Universitat de Barcelona, and dual Bachelor's degrees in Biochemistry and Molecular Biology and Biotechnology from Universitat Rovira i Virgili.