Impossible Foods
Josephine Kuntjoro, PMP, MS, is a skilled professional in food science and nutrition with extensive experience in product innovation and quality assurance. Currently serving as a Senior Research Associate at Impossible Foods, Josephine has developed standard operating procedures (SOPs) for culinary assays and product validations while building a data recording system and culinary validation website. Previous roles include Quality Assurance Specialist at Bettera Brands LLC, where Josephine implemented supplier risk assessments and led quality audits, alongside undergraduate research positions at the University of California, Davis. Josephine holds a Master of Science in Food Science and Human Nutrition from the University of Illinois Urbana-Champaign and a Bachelor of Science from the University of California, Davis.
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Impossible Foods
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Based in California’s Silicon Valley, Impossible Foods makes delicious, nutritious meat and dairy products from plants — with a much smaller environmental footprint than meat from animals. The privately held food tech startup was founded in 2011 by Patrick O. Brown, M.D., Ph.D., Professor Emeritus of Biochemistry at Stanford University and a former Howard Hughes Medical Institute investigator. Investors include Mirae Asset Global Investments, Khosla Ventures, Bill Gates, Google Ventures, Horizons Ventures, UBS, Viking Global Investors, Temasek, Sailing Capital, and Open Philanthropy Project.