Dr. John Chapman has a degree in microbiology from The University of Edinburgh and a PhD obtained for research on sporulation in Bacillus subtilis caried out at the UK National Institute for Medical Research. After a post-doctoral period working on the control of the yeast cell division cycle, he joined Unilever as a yeast geneticist, responsible for developing new yeast strains for baking, yeast extract and whisky production. He has 35 years of experience in developing a wide range of biotechnology applications and is currently a team leader in Unilever Nutrition and Ice Cream’s science and technology department as a team leader in the Future Biobased Ingredients group.