Ioannis Stasinopoulos (CEO) received his PhD in bioanalytical chemistry from the University of Edinburgh and he co-founded Prozymi Biolabs, a biotech company that develops an enzyme technology for enabling gluten-free bread production from wheat flour. He is interested in biotechnology and synthetic biology approaches that can be translated into innovative industrial projects enhancing the bioeconomy sector. Currently, Ioannis is managing the finance and business development of Prozymi Biolabs, organising its investment strategy and providing a key network into experts, entrepreneurs, and investors in the biotech and food sectors. He is also affiliated with several business development/training programmes for creating partnerships, collaborations and customer traction on behalf of the Company.