Impossible Foods
Robin Nojima is a Senior Research Associate at Impossible Foods, specializing in the design and execution of experiments aimed at enhancing the flavor and texture of textured proteins. With a rich background in food science, Robin has collaborated with engineering teams for extrusion trials, conducted sensory testing, and analyzed volatile profiles using GCMS data. Previous roles include Research Associate and Product Innovation Intern at Impossible Foods, as well as experience as a Food Science Lab Assistant at the University of California, Davis. Robin has also interned at the California Processing Tomato Industry Pilot Plant and the Perishable Foods Council, gaining hands-on experience in food analysis and industry operations. Academic credentials include a B.S. in Food Science from the University of California, Davis, and an Associate's degree in General Studies from Portland Community College.
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.