Mathilde Loas is an RD&A Senior Scientist at Kerry Group, where she has spent over four years contributing to the Nutritional and Functional Proteins teams. Her work focuses on developing and applying ingredient solutions to support innovation in food and nutrition, bridging scientific expertise with practical industry needs. She holds a Master of Science in Food Science and Engineering from L’Institut Agro (the National Institute of Higher Education for Agriculture, Food and the Environment, Rennes, France). Her professional interests include dairy and plant-based ingredients and related processing technologies, with a strong focus on protein characteristics and functionality. She is passionate about delivering high-quality, nutritious, and functional protein solutions that support sustainable nutrition by improving health outcomes, reducing environmental impact, and enabling cleaner-label food systems.