Anton Pluschke

Builder | Commercialisation Leader | Building Ventures from Science | YC S22

Co-founder

Ordinary Seafood· Summer 2022🇩🇪 Darmstadt, Hesse, Germany

in LinkedIn 𝕏 @DrAPluschke

2025Global Team Lead Pulses & Proteins· DöhlerGroup

Founder · since 2022

Company

DöhlerGroup

Role

Global Team Lead Pulses & Proteins

current

Stage

—

no public source

Raised

—

no public source

Based

Darmstadt, Hesse, Germany

current

Founder / co-founder — the company's markEmployee / research role

Source: LinkedIn work history

Profile coverage5 of 7 · missing posts, contact

Ordinary Seafood

We are doing for seafood what Impossible did for meat

Summer 2022

Experience

Career

DöhlerGroup
Global Team Lead Pulses & Proteins · Darmstadt, Hesse, Germany · 2025 – Present
2025
Future Ocean Foods
Member · 2023 – 2026
2023
Enterprise Ireland
Senior Commercialisation Specialist Food and Life Sciences · Dublin, County Dublin, Ireland · 2024 – 2025
2024
Potsdam Transfer
International Startup Advisor · Potsdam, Brandenburg, Germany · 2024
2024
Ordinary Seafood (YC S22)
Co-founder
Co-founder & CEO · Potsdam, Brandenburg, Germany · 2022 – 2024
2022
vly
Head Of Research And Development · Berlin Metropolitan Area · 2020 – 2022
2020
Cargill
Technology Scouting Manager · Berlin, Germany · 2019 – 2020
2019
Cargill
Global Technology Lead Additives - Enzymes · Berlin Area, Germany · 2017 – 2019
2017
The University of Queensland
Lecturer · Brisbane · 2016 – 2017
2016
The University of Queensland
Research Fellow · Brisbane, Australia · 2015 – 2017
2015
University of Queensland
PhD · Brisbane · 2011 – 2015
2011
Australian Catholic University
Lecturer and Tutor · Brisbane Campus (McAuley at Banyo) · 2013 – 2016
2013
Wageningen University
Wageningen Institute of Animal Sciences (WIAS) Fellowship for PhD · The Netherlands · 2012
2012

Bio

Founded a plant-based seafood company leveraging the power of biotechnology to make products delicious and hyper-realistic. Interested in the circularity of food systems, fermentation processes, functional and novel foods. The responsible and sustainable production of food is complex and my passion is combining aspects of traditional methods with advances from Bio and Foodtech. PhD in Food Science and Biotechnology from The University of Queensland, Australia.