Elaine Lee
About Elaine Lee
Elaine Lee is an Innovation Scientist with a strong focus on alternative protein and food sustainability. She currently works at Nourish Ventures and SWAPAC, and has previously held positions in product development and scientific research within the food industry.
Work at Nourish
Elaine Lee serves as an Innovation Scientist at Nourish Ventures, a position she has held since 2023. In this role, she focuses on driving innovation within the food industry, particularly in the areas of alternative protein and food sustainability. Her work involves leveraging her background in food science and practical manufacturing experience to develop new solutions that address current challenges in food production.
Current Roles and Responsibilities
In addition to her position at Nourish Ventures, Elaine Lee is a Commercial Consultant at SWAPAC, specializing in Food Manufacturing and Quality Assurance since 2023. She also became a member of Global Women in VC in 2024. Her diverse roles reflect her commitment to advancing the food sector through innovation and quality assurance practices.
Education and Expertise
Elaine Lee earned her Bachelor's degree in Food Science and Nutrition from UCSI, where she studied from 2013 to 2015. Her educational background provides a solid foundation for her expertise in new protein development and food sustainability. This knowledge supports her work in various roles across the food industry, enhancing her contributions to innovation.
Professional Background
Elaine Lee has a diverse professional background in the food industry. She worked as a Product Development Executive at Aalst Chocolate from 2019 to 2021 and served as a Scientific Fellow at Big Idea Ventures from 2022 to 2023. Additionally, she gained experience as a Distiller at Tanglin Gin in 2021. This range of roles has equipped her with practical skills in product development and innovation.
Focus on Alternative Protein and Sustainability
In her role as an Innovation Scientist, Elaine Lee emphasizes alternative protein and food sustainability. Her focus on these areas aligns with current trends in the food industry, where there is a growing demand for sustainable food sources. Her expertise in new protein development positions her as a key contributor to advancements in food innovation.