MEET CAPUCINE GRANDSIR, BIOLOGICAL ENGINEER PASSIONATE ABOUT THE FUTURE OF AGRIFOOD

Capucine Grandsir is a biological engineer specialised in food science. She is often described as curious and stubborn. She can spend hours trying to understand a complex subject, especially if it deals with food. The projects she evaluates and the entrepreneurs she meets make her optimistic about the evolution of consumption patterns.

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

First & current job: My first and current job is foodtech and agtech analyst at Bpifrance. I financially support entrepreneurs with the most impactful projects. I recently joined the EIC Scaling club project, a networking club funded by the EIC to scale up +100 start-ups in Europe. I am also a FoodHack Paris ambassador. FoodHack is a global community of foodtech and agtech lovers.

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? 

Precision fermentation and cultivated meat are completely going to disrupt the way we produce and consume food.

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

Adaptability.

Describe the most surprising culinary experience you’ve ever had

I recently tried shark for the first time – it wasn’t bad !

Name a professional you think we should interview

Gilles Trystram – Genopole director (biocluster in France).