Professor Nesli Sozer is a leading expert in food processing with over 25 years of experience, specializing in sustainable food production, including plant-based and fermentation-based solutions. Her research has led to numerous patents, awards, and successful innovations, including the VTT spin-off company Happy Plant Protein, which develops high-quality plant protein ingredients. She leads interdisciplinary initiatives such as the Global Centre for Food Innovation and Diversification to Advance the Bioeconomy, co-funded by National Science Foundation (USA), Business Finland and Research Council of Finland, focusing on hybrid food innovations that combine plant-based and cellular agriculture approaches. Nesli is the coordinator of the EU-funded Sustain-a-Bite project, developing resource-efficient, minimal processing technologies for nutrient-rich plant-based foods. Professor Sozer served as Chair of the Healthgrain Forum (2019–2024) and, since 2025, leads the Nordic Alternative Protein Knowledge and Innovation Network. Her work contributes to advancing sustainable, nutritious, and accessible food systems for all.

Tuija Sarlin works as a Senior Scientist on the Process Microbiology and Food Safety team at VTT Technical Research Centre of Finland Ltd. She is a Doctor of Science in Technology with a major of microbiology as well as a certified project manager. Tuija has over 20 years of experience in bioprocessing plant-based raw materials, especially through germination and fermentation. She leads the Work Package 1 Innovative minimal processing concepts of the Sustain-a-bite project.

Dr Aylin Sahin is a lecturer and researcher in Sustainable Food Systems in the School of Food and Nutritional Sciences in University College Cork, Ireland. Her research focuses on elevating the nutritional value of alternative protein ingredients and plant-based foods within our planetary boundaries. A particular interest of Dr Sahin is using bioprocessing techniques, such as fermentation and enzyme technology, to navigate the diet shift and reduce food loss during production processes and food waste.

Dr. Thomas Brunner has been a professor of consumer behavior at the Bern University of Applied Sciences – Food Science and Management since 2012. Previously, he worked as a senior researcher at ETH Zurich, the LINK Institute for Market and Social Research in Lucerne, and the University of Basel. His research focuses on consumer behavior in the food sector and covers topics such as food waste, alternative protein sources, and consumer acceptance of new processing technologies. As a psychologist, he is particularly interested in motivating consumers to adopt more sustainable and healthier eating habits. Thomas Brunner has published over 50 peer-reviewed articles in renowned journals and is regularly involved in large-scale projects. Thomas is leading WP4 Consumer Behaviour in Sustain-a-bite project.