Summary
Louka Cox is a PhD student at Chalmers University of Technology with eight years of hands-on experience in biotechnology and applied fermentation, focused on developing circular, sustainable food solutions that benefit human and planetary health. Their work spans industrial R&D—optimizing filamentous fungi fermentation on diverse side-stream substrates at Mycorena—to molecular research in gene editing and neural imaging, reflecting a rare blend of practical process optimization and molecular biology expertise. Based in Gothenburg, Louka combines academic training from Wageningen and Utrecht with internships that targeted high-impact problems like mycoprotein production from waste streams and CRISPR strategies for Duchenne muscular dystrophy. Notably, they’ve translated lab-scale experiments into systems-oriented thinking (including space-condition fermentation concepts), signaling an ability to bridge bench science with scalable, circular-food technology.
8 years of coding experience
Minor, Food Quality & Health, 7, Minor, Food Quality & Health, 7 at HAS Hogeschool
HAVO, Nature & Health, 7, HAVO, Nature & Health, 7 at ds. Pierson College
Bachelor's degree, Biology & Medical Laboratory Research, 7, Bachelor's degree, Biology & Medical Laboratory Research, 7 at Hogeschool Utrecht
Master, Biotechnologie, 8, Master, Biotechnologie, 8 at Wageningen University & Research