Ep. 4 - Julia Martin (Food Science Intern at Hoxton Farms)
Feb 4, 2022
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Julia Gil N. Martin, a food science intern at Hoxton Farms, shares her journey in alternative proteins and her passion for animal welfare and the environment. She discusses her work at Hoxton Farms, focusing on cultivated fat research and making animal-free products appealing. She offers advice on finding strengths and pursuing impactful opportunities in the alternative protein space.
Julia's passion for helping animals and improving the environment led her to explore alternative proteins as a sustainable solution that can make a positive impact.
Working with cultivated fat, Julia aims to create animal-free products with authentic taste and texture, believing that delivering real animal fat through cultivated technology is the best way to encourage people to choose animal-free options.
Deep dives
Julia's Journey to Alternative Protein
Julia's journey into the alternative protein field was inspired by her concern for animals and the environment. After realizing that farming animals wasn't a sustainable solution, she became vegan and saw the potential of alternative proteins to make a positive impact. Joining the Boganigan Alternative Protein Project and attending conferences allowed her to connect with like-minded individuals and expand her knowledge. She pursued internships and projects related to alternative proteins, ultimately landing a food science internship at Hoxen Farms, where she focuses on cultivated fat tissue.
The Appeal of Cultivated Fat
Julia explains that her interest in cultivated fat stems from its scientific complexities and the sensory aspects of flavor. Fat plays a crucial role in texture and taste, and Julia believes it cannot be replicated by plant-based alternatives. By working with cultivated fat, she aims to create animal-free products that are appealing and delicious. She believes that delivering real animal fat through cultivated technology is the best way to convince people to choose animal-free options.
Building a Career in Alternative Protein
Julia's journey in alternative protein is shaped by her commitment to pursuing projects and opportunities aligned with her interests. She emphasizes the importance of doing something you love, finding what you're good at, and making an impact. Joining the GFI Alternative Protein Project provided her with connections, knowledge, and a sense of belonging. She encourages individuals to explore different paths within the alternative protein industry and not to limit themselves to specific roles or fields.
Julia Martin is the first European and masters student on the podcast. She shares how her passion to help animals and improve the oceans as well as her love for science and food, led her to discover alternative proteins and The Good Food Institute. Shortly after, she enrolled in a dual masters program at Wageningen University in the Netherlands and is now a Food Science Intern at Hoxton Farms, a cultivated fat startup in London, England. Her advice is to find what you’re good at and match it with what you love to make the most impact.