Margrét Geirsdóttir (orcid.org/0000-0002-8760-8697) holds BSc degrees in Chemistry (1995) and Food Science (1996) from the University of Iceland, and an MSc (1998) from the Royal Veterinary and Agricultural University (KVL, now the University of Copenhagen). She has worked at the Icelandic Fisheries Laboratories (now Matís) since 1998, with a background in the utilisation of marine resources and by-products, including applications in surimi products and collagen peptides. In recent years, her work has focused on alternative protein sources, including plant-based proteins, grass, microalgae, and insects, with an emphasis on their functional and sensory properties and their application in food products.