How a RIS Fellowship launched Katarzyna Polanowska into sustainable protein innovation
Through the EIT Food RIS Fellowships programme, Katarzyna Polanowska went from academic research in Poland to managing R&D for ENOUGH, a start-up producing sustainable protein at scale. She has split her time between Poznań and Sas van Ghent, leading innovation while staying grounded in scientific research.
Can you tell us about your background and where you work today?
Can you tell us about your background and where you work today?
Katarzyna Polanowska: ‘I’m originally from Poland, where I work at Poznań University of Life Sciences as assistant professor. I also work in Sas van Gent, the Netherlands, as R&D Manager at ENOUGH, a food-tech start-up developing sustainable mycoprotein.’
‘I completed my PhD in food fermentation, specialising in tempeh made from faba beans and examining its physical and chemical transformations. During my PhD, I took part in various internships abroad - in France at CIRAD, in Portugal at LNEG, and in other countries - which really shaped my international perspective.’
What inspired you to apply for the EIT Food RIS Fellowships?
‘After completing my PhD, I was at a crossroads. I wasn’t sure whether I should stay in academia or explore opportunities in the food industry. I had already been working at the university for a while and came across the RIS Fellowships through EIT Food, which I had been following through trainings and webinars.’
‘The idea of gaining experience in industry without completely leaving academia really appealed to me. I took a sabbatical and moved to Scotland to begin an internship with ENOUGH. It turned out to be a transformative decision.’
What was the internship experience like, and how did it lead to your current role at ENOUGH?
‘My role as a Food Technologist intern at ENOUGH was hands-on from the start. I was working on food development, supporting customer interactions, and contributing to the technical sales process. Like many start-ups, everyone wears multiple hats, and I got exposure to everything from fermentation to quality control.’
‘Despite the challenges of relocating during the Brexit transition and COVID, I was offered a full-time role after a few months. I’m now R&D Manager, working across sites in Glasgow and Sas van Gent in the Netherlands, and collaborating with academic and industry partners all over Europe.’
What’s ENOUGH’s mission, and what makes its product unique?
‘ENOUGH is on a mission to produce sustainable and nutritious protein with minimal waste. Our core product is ABUNDA mycoprotein, a fermented food ingredient rich in protein and fibre. It’s incredibly versatile and can be used in meat alternatives, snacks, bakery applications, pet food and more.’
‘Unlike some plant-based proteins, our ingredient doesn’t require taste masking or heavy processing as it is naturally fibrous. It's a clean, scalable, and environmentally conscious protein solution that aligns with current consumer and planetary needs.’
Are you still involved in academia? How do you balance both roles?
‘Yes, I still teach and conduct research at the university, and I often find myself travelling between Poland and other countries. There’s increasing symbiosis between both roles: I’m able to connect my academic network with ENOUGH's projects, collaborating with institutions like Wageningen University and Research and the University of Kent.
While the roles are separate, they are mutually enriching. Industry gives me insight into real-world challenges, while academia offers depth and rigour that inform product development and innovation.’
Editor's Note - Source : ENOUGH Sustainability Impact Report
The impact of introducing 1 million tonnes of ABUNDA mycoprotein is equivalent to replacing 5 million cows, over a 1.2 billion chickens and reducing more than 5 million tonnes of CO2 emissions. This is at the core of our motivation to make Sustainable Protein.
ENOUGH's Impact on Society, Environment & Economy
People How are you impacting our Society ?
‘At ENOUGH, we’re focused on developing healthy food options that don’t compromise on taste or nutrition. I also share this knowledge through teaching and speaking engagements at universities and industry events. My goal is to influence consumer behaviour and encourage choices that are both healthy and sustainable.’
Planet How are you impacting our Environment ?
‘Our production process is designed with circularity in mind. Our plant in Sas van Gent is co-located with Cargill, using its carbon side stream for fermentation. Our own side streams are recycled into Cargill’s ethanol production. Personally and professionally, I strive to push food systems towards sustainable models.’
Profit How are you impacting our Economy ?
‘We’re still in an early phase of production. The goal is to offer our protein ingredient to B2B customers across Europe. With over 70 people now working for ENOUGH, we’re growing quickly.’
What role has EIT Food played in your professional development?
‘EIT Food has been a catalyst for my personal and professional growth. The RIS Fellowship opened the door to industry, while trainings in product development and entrepreneurship gave me practical, real-world skills. The programmes helped me build confidence, improve communication, and navigate both academic and business environments. Without this experience, I wouldn’t be where I am today.’
‘I also participated in EIT Food’s WE Lead Food local workshop in Warsaw, which was all about empowering women, building self-confidence, and hearing stories from others in leadership roles. Being in a room with so many passionate, driven women was incredibly motivating.’
What have you learned from working across academia and industry?
‘One of the biggest takeaways is the need for alignment and collaboration between the two worlds.
In Central and Eastern Europe especially, people often don’t see how vital this connection is.
Industry and academia speak different languages, but we need each other to truly innovate.
EIT Food helped me understand that, and it gave me the tools to be a translator and connector between both sectors.’
Would you recommend the EIT Food RIS Fellowships programme to other researchers?
‘Absolutely. It’s a rare opportunity to gain first-hand experience in industry while building your skills and network across Europe.
It helps you see things from a different perspective, whether it’s working with customers, solving technical challenges, or living in another country. It’s a great stepping stone for your career and personal growth.
Gaining experience in industry - even for a short period - can transform your understanding of your field. It helps you develop soft skills, build networks, and think more practically. And you don’t have to choose one or the other - you can do both.’