Ilaria's trailblazing journey, from the Master in Food Systems, to spearheading Business Development in Alternative Proteins at Libre Foods, a groundbreaking BioTech startup, commercializing fungi-based proteins.
The Master in Food Systems is quite an academic and experience-packed adventure. But what happens after graduation?
Ilaria, could you share the path you've taken since graduating?
Ilaria Abbà from Italy: ‘In September 2022, I graduated from the University of Turin. Simultaneously, during my final semester, I engaged with a consultancy firm dedicated to food-system transformation. As this firm was situated in Barcelona, Spain, I relocated from Torino to Barcelona post-graduation to continue my work with the same company.’
Are you still with that company today?
‘No, and that’s quite a funny story! When I attended a professional conference, I ran into Anne, who was in the same MFS cohort. We had never met in real life because all classes were online due to Covid. Anne told me about her workplace, and as fate turned out, they were looking for a Brand Partnerships Lead, the role suited me perfectly and I joined the company as well!’
“The MFS Programme further nurtured this systemic and multidisciplinary approach, spanning many different aspects including food safety and agricultural science. While enriching, it also presented challenges in finding the right role. Opting for start-up environments allowed me to leverage these diverse skills.”
Can you tell us about your current role and what drew you to it?
‘Unlike Anne's role as a scientific project manager, I operate on the commercial side, focusing on business development and partnerships. Libre Foods, the company I'm part of, specialises in alternative proteins, a field I find particularly captivating. My role in business development places me at the intersection of product development, research, and customer engagement. I'm involved in various facets of the company—finance, science, and marketing—and I absolutely love it.’
How do you look back to the MFS Programme?
‘Three elements stood out significantly. Firstly, the entrepreneurial mindset, urging us to always see the bigger picture and consider the practicality of our ideas. Secondly, the hands-on teaching methodologies that equipped us with valuable tools and problem-solving skills. And thirdly, the multicultural aspect – three different universities and classmates from around the globe. Undoubtedly, it's an exceptional experience and a stepping stone for a career that can take you in any direction!’
How has the MFS Programme paved the way to your current role?
‘I always had a ‘mixed profile’, with a holistic approach to food, linked to anthropology, sociology and political sciences. That was already the case during my undergraduate programme at the University of Gastronomic Sciences in Pollenzo. The MFS Programme further nurtured this systemic and multidisciplinary approach, spanning many different aspects including food safety and agricultural science. While enriching, it also presented challenges in finding the right role. Opting for start-up environments allowed me to leverage these diverse skills. I discovered my inclination toward collaboration over scientific research. Today, I feel I've landed in the perfect spot.’
