Amy Proulx is a world-renowned food scientist and educator. She has published over 40 peer reviewed articles, and has presented over 50 international lectures. She has worked with over 100 industry partners on innovation and technology readiness through the Canadian Food and Wine Institute Innovation Centre, which she also founded. She works today as a Professor and Academic Program Coordinator for the Culinary Innovation and Food Technology program at Niagara College. She was a former Inspector with the Canadian Food Inspection Agency. She presently sits on boards for the Canadian Institute of Food Science and Technology, Food Processing Skills Canada, and the International Union of Food Science.
Phil Waddington is one of Canada's top regulatory experts. He led a team of over 200 people to create Health Canada's Natural Health Products Regulations. Before founding Molecule, He served on the board of Aphria from 2014-2018. He also has deep operational experience, as the past President of Canadian Plastics Group.
Brad Stewart's career in the beverage industry began in 2003 with his boutique wine importing and marketing agency, the Naked Grape. He later founded award-winning ad:tech startup, adjoy and delved into the world of platform strategy and architecture, both in software and bricks and mortar operations. He is also a cinematographer, online strategist and sommelier.
Science and Formulation
André is a proven cannabis industry player as a Co-Founder of Tetra Bio-Pharma (TSXV:TBP, OTCQB:TBPMF). With over 25 years of experience in the financing of public companies, he provides strategic direction and oversight to guide company execution. Since 2003, he has served as Chairman & CEO of Everton Resources Inc.(TSXV:EVR), a publicly traded mining and exploration company. From 1989 to 1999, he was a Vice-President at BMO Nesbitt Burns, where he specialized in private portfolios. He is also the founder of BUSL cider, and is passionate about genuine, locally sourced, craft beverage production.
CEO and Co-Founder
Becky is a decorated non-alcoholic beverage scientist, with numerous awards to her name. She developed the world’s most awarded alcohol free beer and has won multiple gold, silver and bronze medals, nationally and internationally. She has worked with dozens of producers and manufacturers, including some of the largest beverage companies in the world and some of the most respected craft breweries, wineries and cider companies. She is an extraordinary teacher and a market-driven, passionate and creative formulator and food scientist.