Dr. Rosenvald is a highly experienced scientist and executive in the alternative protein space. She has a Ph.D. in food technologies specializing in the molecules behind the taste and aroma of food. For the last 10 years, she has been running various research projects and leading research teams in TFTAK. In recent years she has been focusing on protein research helping to develop and commercialize multiple alternative protein products including plant-based and fermented products. As a flavor scientist, she is committed to developing sustainable products that people love for their good taste.