Team

Petri

is fascinated with natural compounds and materials research. He has done research on chemistry and biorefining substances having several inventions on extracting and using forest-based resources. Laboratory research and process development is a source of constant inspiration to generate and optimize new methods obtain valuable plant-based food products. Petri is constantly climbing to new heights either in research or bouldering indoors.

Marta

is an enthusiastic ever learning environmental scientist. She has been working on biotechnological solutions for food, feed and cosmetic applications. During her journey she has codeveloped several natural products and patented innovations, including Squee technology. If not hidden in the laboratory or wondering about the fascinating world of fungi, Marta is happily sailing in the lake Saimaa or in the Mediterranean Sea.

Janne

is a lifetime foodie and an ecosystem builder with over 30 years of experience in multiple industries internationally. Janne is a two-time startup entrepreneur with one exit and one fail. He has established and lead the Global Food Ecosystems Accelerator for Founder Institute, coached more than 1000 startups and helped more than 250 startups to get started with their journey.  Janne has an extensive global network within the food industry, food startups and food investors. With Janne you will never get bored – he has an endless storage of stories and experiences from his long career.

Jarkko

has expertise in food chemistry and has worked 20 years as a food scientist. He has wide knowledge on functional compounds and their analysis and is always interested in improving the nutritional quality of food products. Jarkko is one of the most cited researches in his field. He made it among twenty other Finnish researcher to 2017 Highly Cited Researchers list. Besides this, he is the only team member of which a Wikipedia page has been created by a fan of his! In his free time, Jarkko is often found focusing over the chess board.

Juho

is a chef who has worked in top international kitchens, whose passion is to try new ingredients and discover new flavors from Finnish nature. Juho's food philosophy is the use of local and high-quality ingredients in food preparation. After a culinary career in fine dining restaurants, Juho moved to Lapland to focus on developing new food products, running natural product projects and teaching positions. In his free time Juho likes to relax in the forest by making firewood, collecting berries, mushrooms and wild herbs. He also grows vegetables and herbs organically for his family's needs. When the temperature rises to + 5°C, Juho needs to cool down by swimming in Arctic Kemijoki.

Henri

has gained two decades of experience as governmental official, startup and developer in R&D sector as of food, fisheries, forest, and natural product professional domestically and internationally.  This vast praxis has brought insight in combining expertise and outlook from different fields and cultures.

By nature, Henri is a true Saimaa seal – if he is not in the depths of water he is probably gone fishing or hunting for mushrooms and berries. Thus, practicing practicalities that have been persistent at the latitudes of Finland since ice melted from the continent.

Passionate by inventing and designing not limited by barriers. Never saying it’s not possible and always staying curious as a little kid! Squee is one of the inventions that Henri launched and is now steering it to waters beyond Saimaa.