Agroalimentaire / Nutrition animale, FoodTech

Montrouge, Duppigheim, Grenoble, Villebon-Sur-Yvette

Vegan for three years, Tristan has decided to launch Umiami during his last year at Centrale Paris, where he was studying biotechnologies. His goal was to help the plant-based meat industry to expand, so he focused all of his efforts on crafting unprecedented and delicious products. He gathered help from AgroParisTech, the Technical University of Munich and his associate Martin to design a new texturing technology, umisation, that enables to create the first plant-based chicken and codfish fillets.

Guillaume has 20 years of experience at Nestlé, working on research, development, industrialisation and production programs. He has worked in many different countries, including France, Brasil and Switzerland. He holds a BS from ENSIACT and and a MS from Rice University in the USA. Guillaume is passionate about innovation in food processes, and is currently in charge of the scale up of our proprietary technology, umisation.

Marie-Line holds two masters of Food Innovation from the Technical University of Dublin and AgroParisTech. She comes from Lebanon, where she attended the American University of Beirut for a BS in Food Science. Before joining the team, Marie-Line has worked for nearly four years at Mars in Dubai where she was in charge of product development.


Umiami is a FoodTech specialising in a proprietary texturing technology, umisation, for plant-based meats and fish applications. The firm develops and produces delicious and clean label plant-based chicken breasts, cod fillets and chicken nuggets. Umiami is based in Ile-de-France and partners with brands from all over the world to flood the market with products that are better than meat, in all respects.

What they are looking for

Umiami is looking for food scientists driven by a passion for innovation. It hires teammates in various fields, such as research, product development, industrialisation and quality. As a fast growing FoodTech, Umiami hires people with a great team spirit and a high level of adaptability.

Good to know

They also enjoy spending so time together for:

  • Team buildings in great places of France
  • Have fun around a drink or a brunch
  • Taste new food products

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