About Vincent Gassl
Vincent studied Biochemistry in Hannover and Biomedical Sciences in Maastricht, where he focused on the interplay between nutrition, digestion, and sports. Passionate about healthy nutrition and physical activity since his student days, he joined Bluu Seafood, Europe’s pioneer in cultivated fish, after graduation. He started out as a scientist in the cell line development team, working on, amongst other tasks, optimizing the fatty acid profile of the cells. Today, Vincent is responsible for sustainability management and business development at Bluu Seafood, helping to drive the company’s vision of a healthier and more sustainable food future.
