Cas Geerits is a scientist at The Protein Brewery B.V. in Breda, a pioneering food-tech scale-up that operates a demo plant and was the first company to receive novel food approval for fungal biomass as a food ingredient.
Alongside his role at The Protein Brewery, Cas pursued a PhD focused on fungal biomass production using side streams,
advanced chemical characterization of fungal foods, and chitin analysis.
He holds a background in food technology, gastronomy from Wageningen University and has also worked at Symrise.
Fermentation has been a central theme throughout his career and now translates into his research on the potential health benefits associated with fungal biomass consumption.