MEET FELICIA GIRAUD: BRINGING FOODTECH PASSION INTO CORPORATE VENTURE INVESTMENT

Felicia completed her undergraduate studies at the London School of Economics (LSE), specializing in Economics & Geography, where she explored the impact of economics on human development and the environment using various models. She then joined HEC’s Grande École program with a focus on entrepreneurship, a curriculum that combines theoretical coursework with practical fieldwork, providing comprehensive immersion in the realities of entrepreneurship.

Her passion for FoodTech began early, leading her to conduct several market research projects for entrepreneurs in the sector during summer breaks. After completing her studies, she joined Umiami, a French startup developing whole-cut filets, initially as the CEO’s right hand before transitioning to a Foodservice Sales Associate role. Building on this experience, she now works at Sucden Ventures, the corporate venture capital arm of Sucden Group, a leading soft commodity trader and producer.

What was your first job and what is your actual job?

First job: Product Intern at Maje (SMCP Group)

Actual job: Investment Associate at Sucden Ventures

Do you believe entrepreneurs are born with innate qualities or made through experiences and learning?

👶🏻 Born

🏋️‍♀️ Made

In the classic debate, which came first for you: the egg or the chicken?

🍳 Egg

🐔 Chicken

In the realm of technology, which do you think will have the greatest impact on the food system in the next 10 years? 

In the realm of technology, I believe advancements in computational protein design (CPD) will have a transformative impact on the food system over the next decade. Innovations like DeepMind’s AlphaFold, which has significantly advanced protein structure prediction, are enabling new possibilities in protein engineering. As consumer demand shifts towards healthier, nutrient-dense, flavorful, and sustainable products, these technologies are reshaping how proteins are designed and optimized. Startups in our portfolio, such as Arzeda and Amai Proteins, are leveraging these breakthroughs to develop next-generation sugar reduction solutions.

Which skill do you believe will be more useful in the future of work?

Adaptability and curiosity will be key skills for the future of work. The rise of AI and other technological innovations is fundamentally reshaping both our daily lives and how we work. Tools like ChatGPT, now essential for many, demonstrate how rapidly technology can become integrated into our routines. To stay competitive and fully capitalize on these changes, it is vital to embrace innovation, stay open to new possibilities, and seize emerging opportunities as they arise.

Describe the most surprising culinary experience you’ve ever had

At Sucden Ventures, we focus on sugar reduction technologies, and as part of our due diligence process for startups, I often have the opportunity to test their products. Each tasting is a surprise, as these innovations manage to preserve the sweet flavors we love while eliminating the blood sugar spikes and harmful effects associated with traditional sugar. It is both exciting and inspiring to witness how these breakthroughs are shaping the future of healthier food options.

Name a professional you think we should interview

Julie Pereira de Rezende – Marketing Manager at SWAP.