Joy Iheoma van Geerestein is a scientist and entrepreneur who thrives at the intersection of disciplines. With a background in (food) technology, systems biology, anthropology, philosophy, and business, she brings a layered and integrative approach to innovation and problem-solving. Curious where that leads?
Growing up in the quiet countryside of the Netherlands with Dutch, British, and Nigerian roots, and being raised by internationally minded parents who were both scientists and entrepreneurs, I have always found myself moving between different worlds. From an early age, I learned to navigate intersections of cultures, disciplines, and diverse ways of thinking. What began as a necessity gradually evolved into a deliberate choice; I seem to thrive at the boundaries between ideas, communities, and domains.
With a cross-disciplinary foundation built through education and experience, I'm driven by curiosity, collaboration, and the rewarding challenge of bridging diverse worlds, blending academic rigor with creative exploration, scientific inquiry with social insight, and technical proficiency with emotional intelligence.
I hold a BSc in Science, Business & Innovation from Vrije Universiteit Amsterdam and an MSc in Food Technology from Wageningen University & Research. Alongside my studies, I’ve been building Tabili, a culinary venture that transforms communal dining into immersive, thoughtfully curated anthropological experiences. My experience spans research and development, systems biology, biotech, business development, strategic innovation, and curatorial practice. I have worked across startups, NGOs, and global corporations, bringing together scientific depth, entrepreneurial thinking, and a sharp eye for emerging technologies. I move easily between labs and meetingrooms, code and culture, always with an entrepreneurial mindset and a drive to build what doesn’t yet exist.
· Using Systems Biology tools on -omics data to investigate the metabolism of an understudied gut microbe in the context of obesity. (Researcher, publication in peer-review, Wageningen University & Research, 2025)
· Led preclinical research on carrot-derived prebiotic fiber (cRG-I) using AI-driven literature analysis to guide clinical direction. (Researcher, Nutrileads BV, 2024)
· Design of Experiments (DoE) for food formulation engineering, executing novel methodologies to optimize product development processes. (Researcher, Unilever Foods Innovation Center, 2024)
· Collaborating with an interdisciplinary, hybrid team (including students from Mozambique's University of Lúrio) to develop innovative solutions for improving animal-sourced food (ASF) consumption in Mozambique. Designed a community-driven circular farm model integrating poultry farming with cassava production to enhance ASF availability, reduce import reliance, and improve dietary diversity. (Designer, Researcher, Global Alliance forImproved Nutrition (GAIN), 2024)
· In collaboration with ethnobotanist Tinde van Andel, worked on “Tasting the History of Rice” by facilitating a panel, lecture, and gathering that traced the colonial journey of rice from West Africa to the Caribbean. Used food and conversation as tools to explore how resilience, adaptation, and resistance have shaped African and diasporic cuisines. (Researcher, Facilitator, Decolonial Dialogues, Tabili & UvA Humanities, 2024)
· Advancing regenerative agriculture through innovative fermentation techniques, developing fermentation strategies that promote sourdough artisanal food practices. (Strategist, Fermentation Expert, Bakkerij Mater, 2022-2024)
· Curated "Savouring the Unsaid" for the biggest national museum event, Museumnacht, an immersive sensory installation that explored colonial legacies through global ingredients, layered audio, and storytelling. (Curator, Experience Designer, Museumnacht & Het Scheepvaartsmuseum, 2023)
· Researching digitalization barriers in the energy sector, identifying challenges and opportunities for AI, IoT, and blockchain adoption in traditionally “rigid”(or at least resistant to change) industries. (Researcher, Strategist, PwC Netherlands, 2020)
· Extensive and prolonged research on sensory analysis, examining how flavor and color affect food behavior and nutritional choices (would you eat more from a white or black plate?) (Researcher, University College Cork, Royal Melbourne Institute of Technology, 2019-2022)
· Followed a diverse honours curriculum covering African philosophy, genetics, psychiatry in literature, and entrepreneurial futures. (Philosopher, Writer, VU Amsterdam, 2018–2019)
· Participated in European Youth Event in Strasbourg, contributing to debates on the future of tech and innovation. (Debater & Futurist, EYE, 2019)