BEYOND MEAT NAMES SCIENTIFIC ADVISORY BOARD TO ENGINEER MEAT FROM PLANTS
Beyond Meat, the pioneer of plant-based meat, has named a Scientific Advisory Board of leading experts to aid Beyond Meat's mission to feed the world delicious and nutritious plant-based meats that deliver the taste, texture, and appearance of meat with none of the health or environmental downsides.
The board, chaired by Joseph D. Puglisi, meets regularly with Beyond Meat's Research and Development team, to provide feedback and insights into the food science that can replicate meat from plant protein.
"We have assembled the best minds in chemistry, health and food science to offer strategic guidance on our mission to recreate meat from plants, as well as legal experts to protect our innovations," said Ethan Brown, Beyond Meat CEO and founder. "We know that meat is just amino acids, fats, water, carbohydrates and trace minerals--building blocks that are readily available in the plant kingdom. We are simply taking these elements from plants and arranging them in the architecture of meat to create plant protein that satisfies the whole family."
The board's expertise spans several fields including biology, physics, engineering, food chemistry, and intellectual property.
Members of Beyond Meat's Scientific Advisory Board are:
Joseph D. Puglisi, Ph.D. Chair of SAB, Professor at Stanford University's Department of Structural Biology and member of the National Academy of Sciences, holds a B.A. degree in Chemistry from The Johns Hopkins University and a Ph.D. in Biophysical Chemistry from UC Berkeley.
Fu Hung Hsieh, Ph.D. is Professor and Director of Graduate Studies in the Departments of Bioengineering and Food Science at the University of Missouri-Columbia. He earned a master's degree in chemical engineering from Syracuse University and a doctorate in food science from University of Minnesota. With over 40 years of research experience in food process engineering and food extrusion, he holds six US and Canadian patents and has authored over 150 refereed research papers and book chapters. He is an elected Fellow of both Institute of Food Technologists and American Society of Agricultural and Biological Engineers.
Joseph A. Loo, Ph. D. UCLA in the Department of Biological Chemistry, David Geffen School of Medicine, and in the Department of Chemistry & Biochemistry at the University of California, Los Angeles (UCLA).
Kent Kirshenbaum, Ph.D. New York University is a Professor in the Department of Chemistry at New York University. Kent obtained his Bachelor's degree in Chemistry at Reed College in Portland, Oregon and his PhD is in Pharmaceutical Chemistry, from the University of California, San Francisco. Kent conducted his post-doctoral studies in protein chemistry at the California Institute of Technology in Pasadena.
Amy Rowat, Ph.D. UCLA is Assistant Professor in the Department of Integrative Biology & Physiology, UCLA. Rowat holds degrees from Mount Allison University, the Technical University of Denmark, and the University of Southern Denmark (Ph.D. Physics, 2005). She was a postdoctoral fellow at Harvard University and Brigham Women's Hospital/Harvard Medical School. Rowat has also pioneered the use of examples from food and cooking as vehicles for teaching sophisticated scientific concepts to a general audience. She is co-developer of the first annual Harvard Science & Cooking course, and is founder and director of Science & Food, an organization based at UCLA that promotes knowledge of science through food and food through science.
Thomas G. Mason, Ph.D. UCLA received dual B.S. degrees in physics with high honors and electrical engineering, summa cum laude, from the University of Maryland-College Park in 1989. Supported by a National Science Foundation (NSF) graduate research fellowship, he studied soft condensed matter physics at Princeton University, receiving his Ph.D. in physics in 1995.
Doug Taylor, JD is a part-time Intellectual Property consultant for Beyond Meat. He graduated from the University of Michigan in 1979 with a B.S.Ch.E. and from Indiana University School of Law Indianapolis with a J.D. in 1988. Previously, he worked for Eli Lilly and Company for 19 years (1979-1998) in various chemical engineering positions (plant engineering, tech service and process R&D) from 1979 to 1986 and various patent attorney positions from 1986 to 1998. Earlier, he was Chief Patent Counsel at General Mills for 14 years.
About Beyond Meat
Based in Los Angeles, California, Beyond Meat is a privately held company that is on the cutting edge of plant protein research and development. With a goal of driving innovation and progress, the company provides plant-based protein foods - without sacrificing the taste, chew or satisfaction of meat. Investors include Bill Gates, Twitter co-founders Biz Stone, and Evan Williams; Kleiner-Perkins Caufield & Byers, Morgan Creek Capital, and Closed Loop Capital; Seth Goldman, founder of Honest Tea; and the Humane Society of the United States. Visit www.BeyondMeat.com, Twitter @BeyondMeat or Facebook.com/BeyondMeat.
Martha Cid, 212-539-3258