Developing lactoferrin in the lab could place Australia at the forefront in transforming the global food industry for infants.
Siobhan Coster is Entrepreneur in Residence at CSIRO, based in Brisbane. She grew up in Melbourne and is working on technology for a more sustainable future for global nutrition. Her company, Eclipse, wants to transform the food industry and make crucial nutrients cheaper and more accessible.
Coster is working in partnership with CSIRO on a food technology startup that sustainably creates nutritional protein ingredients from plants instead of animals, using the world-leading technology of precision fermentation. The goal is to create a new protein system that helps combat the chronic undernutrition that exists globally by increasing the availability of and accessibility to highly valuable nutritional ingredients.
The Venture Science Model will bring together four co-founders who build Eclipse. The co-founders include CSIRO as the research partner, Strategic Investors with sector network / experience, an industry / corporate partner with deep value-chain contribution and Coster as the CEO.
In a question and answer session, Coster explains more about the work being done and the progress being made:
Siobhan Coster: I’ve been working on this opportunity for over a year after studying an MBA at The University of Queensland. CSIRO had a collaboration with the UQ MBA program to provide opportunities for students to see if they could identify commercialisation pathways for the technology of precision fermentation.
My background is in dietetics and having experience and a love for building and scaling companies, which I have done for the past 10 years, I jumped at being able to combine the two passions.
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This article was originally published on Forbes Australia
Siobhan Coster participated in the 2022 ilab Accelerator program. During the three-month program Siobhan received mentorship, $10,000 to accelerate her startup, and was awarded ilab Entrepreneur of the Year and $5,000 at Pitch Night.
