Peter Verstrate

Chief Executive 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 CEO is focused on bringing the first commercial cultured meat products to market.


Mark Post

Chief Scientific Officer

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. Since 2004 he has been 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.