Matt is CEO of ReNewFood, a new Sheffield based venture using precision fermentation to sustainably produce novel protein-based flavouring ingredients. He’s led the team since its inception two years ago as it developed out of an academic group at the Department of Chemical and Biological Engineering at the University of Sheffield through to its recent spin-out. With a background in academic biological research, he has previously held lab-based roles at The University of Sheffield and at The Oxford Centre for Diabetes, Endocrinology and Metabolism.