Biologists, Engineers, Nutritionists and Planet Lovers
Welcome to collaborative
innovation
We know an awful lot about microalgae
and you’re welcome to ask us about it.
Our hope is that you find innovation happens faster and generates higher quality outcomes when done collaboratively. The team have decades, maybe centuries, of first-hand experience innovating, scaling and commercialising technologies. We’re here to support your innovation objectives (whilst respecting your IP).
Whether you’re a potential customer, complimentary ingredient producer, supplier, or researcher your call / inquiry will be welcomed here.
“Lots of folks can do the biology. Processing technology is the chef’s kiss that makes SeaO2 Nutrition so much better than the rest.”
Dr. Rebecca White, Ex-Executive Director, Algae Biomass Organisation; and globally renowned algae expert
Meet the Team
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CO-Founder & CTOHighly published and cited microalgae researcher, and one of the most experienced commercial cultivators globally. Skye is the operational leader of the company.
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Co-FounderExperienced in technology development and commercial leadership, having held senior roles in both multi-national and start-up organisations.
Gian oversees the general management of the business.
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Quality ManagerScience nerd (geochemistry and marine sciences) who loves enabling innovative and fast-growing operations.
Fiona takes a hands-on approach to ensuring the consistency, safety and quality of everything SeaO2 Nanno produces.
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Co-FounderLeader in marine construction, responsible for designing and delivering some of the largest and most innovative projects in Australia.
Peter advises on engineering and production, as well as commercial strategy.
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Automation Specialista.k.a. Dr. "Control Freak", Reuben leads site automation and real-time sensor analysis, ensuring we always have up-to-the-moment insights into the health of the culture.
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Cultivation ManagerMaster biologist with a passion for health. “JB” does whatever it takes to ensure our microalgae cultures remain in peak condition and offer-up their full potential value when harvested.
