Meet Vivici’s Scientific Advisory Board: Where Science Meets Purpose

Science is our foundation
Our Scientific Advisory Board (SAB) brings together global leaders in sustainability, nutrition, strain development, process engineering, and dairy innovation. These are the minds helping us turn precision fermentation into meaningful, sustainable solutions for the planet.

Meet the Scientists Shaping the Future With Us

Each member of Vivici’s Scientific Advisory Board helps transform intricate scientific concepts into practical solutions. With their support, we make sure that Vivici’s innovations are firmly rooted in solid scientific evidence, adhere to global scientific standards, and align with our vision for a more sustainable food future.

Jeremy Hill

Dairy Science & Innovation

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Jeremy Hill
Co-founder of Vivici, CSTO of Fonterra & Professor of Dairy Science at the Riddet Institute
Professor Hill has over 30 years shaping global dairy innovation. Appointed a Member of the New Zealand Order of Merit, he has led scientific strategy at Fonterra, served as President of the International Dairy Federation, and founded the Sustainable Nutrition Initiative at Massey University. With 100+ publications and 20+ patent families, his work bridges science, sustainability, and global impact.

Remko Boom

Process Engineering

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Remko Boom
Professor Food Process Engineering, University of Wageningen and Professor in Food Material Engineering at the University of Copenhagen
Professor Boom is a pioneer in sustainable food processing, known for innovations ranging from low-energy separation to 3D printing of food materials. With 30+ years of leadership in academic and industry research, his work redefines how raw materials can be transformed into nutritious, sustainable foods.

Sarah McLaren

Sustainability Research

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Sarah McLaren
Professor in Life Cycle Management at Massey University
Professor McLaren is a global authority in LCA and Director of the New Zealand Life Cycle Management Centre. From guiding national environmental standards to advising the FAO, her work ensures that sustainability science leads to meaningful global change.

Joel Kreps

Strain Development

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Joel Kreps
Founder & Principal, Kreps Biotech Consulting, San Diego (USA)
Dr. Kreps is a biotechnology leader with deep expertise in precision fermentation, protein engineering, and microbial systems optimization. Formerly Technology Fellow and Vice President at The EVERY Company, he helped pioneer animal-free protein production, leading strain engineering, multi-omics–driven process improvements, FDA GRAS approvals, and IP strategy. With senior roles at BP Biofuels, Verenium, and Torrey Mesa Research Institute, his career bridges cutting-edge science, regulatory execution, and commercial scale-up to deliver sustainable biotechnological innovation.

Luc van Loon

Nutritional Sciences

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Luc van Loon
Professor of Physiology of Exercise and Nutrition and Head of the M3-research group at the Department of Human Biology at Maastricht University
With 475+ peer-reviewed papers and an H-index of 89, Professor van Loon is one of the world’s leading experts in muscle metabolism. His work examines how nutrition and activity shape human physiology, influencing health, performance, and recovery.

What the Members of Vivici’s Scientific Advisory Board Bring to the Table

Scientific Rigor
Ensuring every protein we develop meets the highest scientific standards.
Cross-disciplinary Insight
Bridging engineering, nutrition, sustainability, biology, and food science.
Global Perspective
Guiding Vivici’s innovation with international research and policy experience.
Future-focused Strategy
Supporting the development of claims, sustainability frameworks, and new research avenues.
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Bringing Pink Gold into New Formats at SupplySide Global 2026

Bringing Pink Gold into New Formats at SupplySide Global 2026

On October 28-30, 2026, Vivici will be at Booth #7270 at SupplySide Global, showcasing how fermentation-derived proteins can support new opportunities across health and wellness product development.

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Lactoferrin benefits for women: what the research shows, and what brands can build with it

Lactoferrin benefits for women: what the research shows, and what brands can build with it

Iron deficiency is a widespread driver of fatigue in women, but conventional ferrous salt supplements have a serious tolerability problem, with 80 to 90% of ingested iron remaining in the gut and causing digestive side effects that reduce compliance. Lactoferrin, a naturally occurring protein, regulates iron differently by delivering it via cellular receptors, reducing gut irritation, and lowering inflammatory markers like IL-6 that block iron mobilisation from storage. Clinical trials show lactoferrin produces equivalent or superior improvements in haemoglobin and ferritin compared to ferrous sulfate at a fraction of the iron dose, and Vivici's precision-fermentation-derived Vivitein™ LF now makes this ingredient available at commercial scale.

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