As a 33-year-old biochemical engineer, and, perhaps a reflection of my generation, I have always believed that things can and should be done differently. I have worked strongly linked to innovation, research and entrepreneurship for the development of food products that have better sensory and nutritional characteristics, and that are environmentally sustainable. Currently, I work as Food Science Team Leader at NotCo, a company where we are dedicated to do something that no one has done yet: transform the food industry using artificial intelligence, with a multidisciplinary team of scientists, chefs, engineers, nutritionists, and many more.