Feeling the need to contribute to food innovation, Isa Entenmann decided to pursue a Master's in Food Systems. Now she shares her academic MFS adventure and the job she landed afterwards at a vegan cheese start-up, Viva la Faba
She was part of the MFS cohort of 2021 at the University of Hohenheim in Germany.
The international experience and broad approach expanded her perspective on the food sector.
What was your motivation to apply for the Master in Food Systems programme?
Isa Entenmann from Germany: ‘During my bachelor in Nutritional Science at the University of Hohenheim, I gained extensive knowledge about nutrition and the health benefits of food.
I realised I was more interested in food innovation and development than in providing nutritional guidance to others. I decided to move on to food science for my master’s degree and applied for the MFS programme.’
Which skills have you gained that contributed to your professional growth?
‘My focus was on innovative food processing. I learned about many different aspects of that topic, including R&D and food technology. The interdisciplinary approach was also very interesting; we touched on subjects like food law and agriculture.
Today, I still apply that holistic attitude towards challenges in the food system. I’m definitely able to use the skills and knowledge I acquired through the MFS programme, as I’m working in a small start-up with only five colleagues. This means I often need a broad perspective. I need to be familiar not only with production but also with business development and marketing, for example. My knowledge of various aspects of food production and business development allows me to make a significant contribution to the company.’
How did MFS impact your career path ?
‘EIT Food and MFS promote the development of sustainable solutions for the food system, with alternative protein as an important component.
It increased my interest in that field, and I chose it as the focus of my master’s thesis, which was about flavours from micro-algae for use in vegan fish alternatives.
I also joined the Alternative Protein Project at EIT Food (APPatEIT), and I focused on alternative protein for my career path after MFS.’
Note from the Editor : What is the Alternative Protein Project of EIT Food?
The Alt Protein Project is a global student movement dedicated to turning universities into engines for alternative protein education, research, and innovation. Students at all stages of their training, from first-year undergraduate students to graduate students about to defend their dissertation, are the driving force behind the Alt Protein Project, which is building momentum at universities around the world.
Tell us a bit more about your job at Viva la Faba, what is your role there?
‘Viva la Faba, a start-up from the University of Hohenheim, is developing plant-based cheese products.
I knew the team from my time in Hohenheim, as they all finished their degree around the same time I was a student there. Plus, their prototype won an EIT Food award, so we had several mutual connections.
I’m working as an Innovation Expert at Viva la Faba, focusing on R&D, product optimisation and innovations, new recipes and varieties. It’s great to be part of such an innovative company.’
Note from the Editor : Viva la Faba, is the World's first cheese made from organic faba beans
They are launching this summer in retail four varieties. These were crafted with great care over the last 4 years in their kitchen in Stuttgart. They exclusively use high-quality organic ingredients. Viva la Faba is completely plant-based and free from unnecessary additives and preservatives. Their secret ingredient? The local faba bean - a true superhero, bursting with flavor, packed with essential nutrients, and rich in protein.
What attracts you most to a start-up environment?
‘During my year as an intern at several companies, I also worked in corporations like Danone.
I enjoyed it and learned a lot, but right now I prefer working in a start-up. It is so fast-paced and exciting, and the size of the company allows you to take ownership and extra responsibilities, even as a recent graduate.’
How does Viva la Faba contribute to sustainability and change in the food sector?
‘Sustainability is equally important to me in the products I choose to consume and in the ones that I work with. It was a very conscious professional choice to work at a company like Viva la Faba, that is doing great work in the area of sustainable food. Our goal is to offer an excellent product that is as sustainable and also as tasty as possible.
Our first vegan cheese product, launching in 2024, will save up to 75% of CO2 emissions per kilogram compared to traditional dairy!’
“ I’m definitely able to use the skills and knowledge I acquired through the MFS programme, and today, I still apply that holistic attitude towards challenges in the food system. As I’m working in a small start-up with only five colleagues. This means I often need a broad perspective. I need to be familiar not only with production but also with business development and marketing, for example. My knowledge of various aspects of food production and business development allows me to make a significant contribution to the company.”
Note from the Editor - Crowdfunding Campaign Viva la Faba and next steps
'We've raised over €20,000, gathered 511 supporters, and got 1,000 pre-orders for our cheeses. Our motto is "You Can Bean Anything You Want" and you've proven it's true by turning beans into cheese and dreams into reality.
So, what's next? In the next two months, we'll be busy preparing our first large-scale production. This means refining our processes, sourcing the best ingredients, and ensuring the quality you've come to expect from us. We'll be running final quality checks, fine-tuning our packaging, and coordinating logistics to ensure everything goes smoothly'
Source : Crowdfunding | Viva la Faba
How do you look back at the MFS programme? Would you recommend it?
‘For sure. Some people want to focus on one thing and already have their career path in mind, but others - like me - prefer an interdisciplinary approach because they are interested in several fields. The international scope is a big plus of MFS too; if you like to be flexible and move around, it’s an unforgettable experience. Studying at three different universities was such an adventure – I have so many stories! Nobody I know did something similar. Being from Stuttgart, I was based at the university of Hohenheim, but I also travelled to the universities of Reading and Torino. It was challenging, but now I have many friends all over the world and different perspectives on food and other themes.’
