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Yvonne McMeel

Head of Impact, Growth and Innovation

Imperial College London

London, United Kingdom

4 profile visits

Representing 100+ academics we have expertise in synthetic biology, biotechnology, alternative proteins, fermentation, cultivated meat, plant-based proteins.

My organisation

Imperial College London

Imperial College London

University

London, United Kingdom

At Imperial College London, we are a world-class institution dedicated to advancing knowledge and innovation in science, engineering, medicine, and business. Our multidisciplinary approach fosters collaboration and creativity, allowing us to tackle some of the most pressing global challenges. With a strong emphasis on research and entrepreneurship, we strive to nurture the next generation of leaders and innovators. We invite partners from various sectors to join us in driving forward impactful solutions that shape the future. At the Bezos Centre for Sustainable Protein at Imperial College London, we aim to lead the alternative protein revolution, utilising advanced science and technology to enhance the sustainability, health, equity, and resilience of global food systems. Our mission is to complement conventional meat with alternative proteins through five core pillars: impactful research, effective translation from science to market, comprehensive education, extensive network building, and broad knowledge dissemination.
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About me

As Head of Impact, Growth and Innovation at the Bezos Centre for Sustainable Protein, I bring together researchers, innovators, and industry leaders to turn cutting-edge science into real-world solutions. I lead strategic partnerships, innovation programmes, and stakeholder engagement across the sustainable protein and microbial foods ecosystem.

With a background in nutrition, product development, research and public engagement, I’ve built a career at the intersection of science, health, and food systems. I love connecting people and ideas, supporting interdisciplinary collaboration, and helping to scale impactful innovation.

Skills

  • Collaboration

Interests

  • Alternative protein
  • Fermentation
  • cultivated meat
  • Bioengingeering
  • Education

Marketplace (1)