As CEO, Maarten is at the helm of Mosa Meat, steering the company in a clear direction. He brings a strong commercial sense, and extensive managerial experience, having previously led several larger and fast-growing companies in various consumer electronics businesses. Most recently, Maarten was involved in several start-ups, successfully attracting resources and lifting them off the ground. Before this, Maarten served as CEO at Optelec (now Vispero), which he grew into the world’s leading manufacturer of assistive technologies for the blind and visually impaired. Maarten has a Master’s in Industrial Design Engineering from the Delft University of Technology. He is incredibly excited about the opportunity at Mosa Meat to create an outstanding business, and most importantly to have a huge impact on climate change, food shortage and animal welfare.
Peter Verstrate Chief Operating Officer
Peter is the food technician behind the world's first slaughter-free hamburger. He has worked in the processed meat industry for over 20 years in various senior positions ranging from R&D to QA to Operations. He brings a deep knowledge of the meat business developed at international food companies including Sara Lee, Ahold, Smithfield, Campofrio Food Group and Jack Links. He also served as Managing Director of Hulshof Protein Technologies, a leading producer of collagen proteins. Peter holds a Master's in Food Science from Wageningen University. He is passionate about the environment and food security, and highly driven to find a sustainable way to feed the world. Peter co-founded Mosa Meat and as COO is focused on developing an affordable process for high volume production of cultured meat.
Prof Mark Post Chief Scientific Officer
Known as the “father of cultured meat”, Mark is the scientist behind the world’s first slaughter-free hamburger. His background is in medicine, where as a doctor and researcher he worked on tissue engineering for vascular grafts. He has served as Assistant Professor in Medicine at Harvard Medical School, Associate Professor of Medicine and Physiology at Dartmouth Medical School and Professor of Angiogenesis in Tissue Engineering at the Technical University Eindhoven. From 2004 until 2019 he was the Chair of Physiology at Maastricht University. Mark was introduced to cultured meat in 2006 when he joined a Dutch government-funded program investigating its potential. Excited by the huge benefits for society, Mark made it his mission to change the way meat is produced. He co-founded Mosa Meat at Brightlands, and as CSO is working on optimising our products, scaling up production, and bringing the cost down to supermarket levels as soon as possible.
We have a world-class team of scientists and engineers from over ten countries. And we’re growing! If you’re interested in career opportunities at Mosa Meat, please check out our openings here.