Leah Bessa holds a Masters degree in Food Science from Stellenbosch University in Cape Town, South Africa, and has gained industry experience in food product development. She is the co-founder and Head of Research and Development for innovative Agritech start up Gourmet Grubb, which focuses on creating functional, sustainable proteins from insects. Leah has spoken at various conferences globally about the need for sustainability in Agriculture and how novel Agritech solutions can pave the way for creating sustainable future foods.