Lise is a South African Food scientist with a passion for research and develops sustainable and nutritious food products & systems.
She obtained her undergraduate and Honours degree in Food Science from the University of Pretoria (SA). After her studies, Lise was employed as a new product developer in the food industry where she obtained valuable knowledge in the meat production sector. She was inspired to expand her understanding of consumer and sensory science and therefore studied a certificate in Applied sensory and consumer science through the University of California, Davis.
In 2018 she was selected to do a Masters Program in Italy focused on Food Innovation, the Future of Food and disruptions in our Food System. Her specific topic of study was “the Future of Proteins” for which she travelled to 10 countries on a 60-Day global mission to meet food heroes and start-ups in this novel protein space. The trip resulted in a publication called “The Future of Proteins”, a book aimed at industry and consumers to provide knowledge on the sustainability, nutrition and consumer acceptance of current and new protein sources worldwide.