She is a Scientist- Entrepreneur; she is an independent consultant and Mentor. In her most recent position, she was the Co-founder of an alt-Protein start-up Mycovation Pte Ltd, Singapore. It is Asia’s first Mycelium-based food-tech company developing novel ingredients for plant-based meat alternatives using fermentation technology. She was responsible for Research, product & process development, and business expansion to other Asian countries. She has over 15 years of academic and research experience; she also has a PhD in biotechnology with specialization in protein engineering from University of Mysore. As a consultant, she is involved in building a community of Mycelium enthusiast in Singapore through Vidacity, an innovation hub which provides co-working and tech-expert support. She is also a mentor for World Food Forum – Transformative research challenge, GFI’s ISPIC, INSEAD fellows’ program, John Hopkins Alt Protein and Future 17 project. With a keen interest in sustainability and circular economy, she started exploring opportunities to support start-ups in their early tech challenges.