Soledad Gurovic

I help food and ingredient innovators solve ingredient functionality, scale-up, and scientific credibility challenges in dietary fiber, plant-based, and fermentation-derived systems. Clients include ingredient manufacturers, foodtech startups, and corporate R&D and innovation teams seeking clear technical direction, reduced development risk, and stronger scientific foundations for functional and health-related claims. Former Founder, CSO, and CEO of a foodtech company translating gut health ingredient science into validated outcomes.

-Provide strategic scientific advice and technical due diligence for corporates and investors operating in the AgriFood Tech sector. -Assess ingredient and technology differentiation, scientific robustness, and scalability of food and ingredient innovation projects. -Contribute to investment and partnership decision-making, with a focus on functional ingredients, fermentation, and plant-based platforms. -Support sustainability-driven innovation by evaluating technical risk, evidence readiness, and commercial relevance.

-Support innovative food and ingredient companies in navigating novel food regulatory pathways in the UK and internationally. -Advise on technical, scientific, and evidence requirements to accelerate time-to-market for novel food solutions. -Contribute expertise in ingredient characterization, safety rationale, and functional evidence, with particular relevance to dietary fibers, plant-based, and fermentation-derived ingredients. -Collaborate with regulatory specialists and industry leaders to address complex regulatory challenges in emerging food technologies.

Strategic Advisor supporting the venture arm in designing and evaluating science-driven ventures, and helping transform breakthrough research into scalable, market-ready food innovations.

-Founded and led a foodtech company developing functional dietary fibers through fermentation, from scientific concept to industrial and commercial validation. -Defined ingredient differentiation strategies linking food chemistry, processing, and functional performance. -Designed and oversaw evidence-generation pathways, including in vitro gut microbiota studies and clinical validation strategies to support health-related claims. -Led fermentation scale-up, including fungal strain selection, process robustness, and mycelial cell bank management. -Contributed to the design and presentation of an international patent, aligning scientific innovation with IP and commercial strategy. -Represented the company globally in investor, partner, and corporate discussions, pitching across multiple continents. -Achieved international recognition, including World Cup for FoodTech Startups – Winner, DeepTech LATAM finalist, FoodNavigator Top 30 FoodTech Startup, and LOIs with multinational food and ingredient companies.

-Led and contributed to long-term research programs in food chemistry, dietary fiber functionality, and bioactive compounds from microbial and plant sources. -Specialized in structure–function relationships, food matrix interactions, and advanced chemical analysis. -Designed and executed in vitro gut microbiota studies and contributed to translational research supporting functional ingredient development. -Authored scientific outputs and collaborated across multidisciplinary research teams.

Investigated conjugated linoleic acid (CLA)-producing lactic acid bacteria, including strain taxonomy, preservation, and metabolite quantification. Developed laboratory-scale yogurt systems to evaluate probiotic–prebiotic interactions, assessing nutritional enhancement and sensory performance. Conducted advanced chemical, microbiological, and analytical evaluations linking microbial physiology to functional food outcomes. Published as first and corresponding author, leading experimental design and execution.

-Supported undergraduate and graduate teaching in food chemistry, analytical methods, and related life sciences. -Supervised laboratory activities and student projects.

-Conducted postdoctoral research focused on microbial fermentation and biologically relevant metabolites, within an international research environment. -Strengthened expertise in experimental design, analytical rigor, and interdisciplinary collaboration.