Frédéric Baudouin is head of analytical and application lab at IMPROVE, a French R&D centre dedicated to the valorisation of sustainable proteins. He has a PhD in Food science and has 15 years of experience in the protein sector, leading numerous R&D projects on proteins from cereals, pulses, insects, single-cells organisms and precision fermentation. He regularly provides trainings, consulting and webinars for professionals of the food industry and participates to several initiatives for the structuration of the sustainable protein sector.