Dr. Johannes le Coutre joined UNSW, Sydney in 2019 as Professor Food & Health. He is responsible for the UNSW Food program, driving research and education. Johannes obtained his Ph.D. at the Max-Planck-Institute of Nutrition Physiology. Subsequently, he went to the Howard Hughes Medical Institute at UCLA. In 2000 he was asked to build a research program on taste physiology at Nestlé in Switzerland. His contribution and expertise have led to significant impact in the markets. Over the years he has initiated various global research programs integrating private and public sectors. He has been recognized with several R&D awards. From 2009 to 2017 le Coutre held a visiting Professorship at the University of Tokyo, where he has been involved with teaching and with a project on taste perception in the Elderly (Mikaku). In 2016 he established and led a portfolio of scientific collaborations between Nestlé and lmperial College London. In Sydney, he is driving a research program to investigate the utility of Cellular Agriculture for establishing viable production streams of alternative protein supply. In this emerging field Dr le Coutre is driving a rigorous, evidence-based scientific agenda. Further to his track record in the scientific literature, le Coutre is sought after as a regular contributor for radio and TV. His public engagement activities are often prepared to develop young talent in the field. Johannes serves as a fellow to Food Standards Australia New Zealand (FSANZ) and to the International Union of Food Science and Technology (IUFoST). He remains firmly connected with the food industry to develop R&D projects across the sector. Professor le Coutre is the founding Field Chief Editor for FRONTIERS in Nutrition, the leading open access journal in the field.