New School Foods
Auke de Vries has a diverse work experience spanning several years. Their most recent position is as a Lead Food Material Scientist at New School Foods starting in November 2022. Prior to this role, they worked as a Postdoctoral Researcher at Toronto Metropolitan University from May 2017 to November 2022. Auke also has experience as a PhD Candidate at Wageningen University from October 2012 to March 2017. Earlier in their career, they were a Trainee Research and Development at Nestlé from April 2012 to September 2012. Auke also gained experience as a Trainee Operations and completed an Internship/Thesis at Aviko from September 2007 to September 2010. Their earlier work experience includes an Internship in Research and Development at Norit Processtechnology BV from February 2007 to July 2007, where they conducted research on beer microfiltration and the influence of the brewing process and types of malt.
Auke de Vries received a Bachelor of Science degree in Food Technology from Het Van Hall Instituut, where they studied from 2003 to 2008. Following their undergraduate education, they pursued a Master of Science degree in Food Science and Technology from Wageningen University & Research, completing their studies between 2010 and 2012.
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New School Foods
New School Foods creates plant-based seafood with the same texture, flavor, nutritional benefits, and cooking experience as traditional seafood. The first product of the company is a plant-based filet that looks, cooks, and tastes like wild salmon. The company aims to accelerate the transition to a kinder, more sustainable food system.