Dr. Nadine Bongaerts is Chief Innovation Officer at the French cultured meat startup GOURMEY and synthetic biologist by training. GOURMEY’s first mission is to merge culinary arts and state-of-the-art science to reinvent France’s most iconic delicacy, foie gras.
Bongaerts believes biology will drive innovation in the coming decades and is a true connector between science, society and business. She is frequently asked to provide her thought leadership on the industrial, societal and sustainability impact of biotech advances.
She obtained her Master degree in Industrial Biotechnology from Delft University of Technology and graduated summa cum laude from her Ph.D. in synthetic biology that she conducted at the French National Institute for Health and Medical Research (INSERM). Moreover, she serves as a board member of the international deeptech organisation Hello Tomorrow, she is Treasurer of Deeptech France and co-founded science communication agency Science Matters to support scientists and organisations in communicating research to the public.