Leonie has worked as an academic microbiologist for almost 10 years with special focus on interdisciplinary work on the use of microbiology for healthy and sustainable food production. She loves integrating different disciplines and angles in her work including absolute sustainability assessment, anthropology, gastronomy and natural sciences. Besides her academic work, Leonie has also co-founded MATR Foods a company that is producing plant-based meat alternatives based on fungal fermentation.