UC Berkeley
Trishna Saigal is a seasoned professional in the food development sector, currently serving as the CEO and Founder of Down to Cook since July 2018, where the focus is on promoting plant-based lifestyles. Simultaneously, Trishna holds the position of Industry Fellow at the Sutardja Center for Entrepreneurship & Technology at the University of California, Berkeley, since January 2019, teaching food product development and advising on the Alternative Meat Program. Trishna's previous experience includes roles as an R&D Consultant at New Wave Foods, Head of Product Development at Ripple Foods, and a Process Engineer at Relypsa and The Clorox Company. Trishna possesses extensive academic credentials, holding a PhD in Chemical Engineering from Carnegie Mellon University and a Bachelor's degree in Chemical Engineering from Stevens Institute of Technology.
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UC Berkeley
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A wellspring of innovation, the school occupies a 1,232-acre campus near downtown Berkeley. UC Berkeley, also known as Cal, was established in 1868 as the flagship of today’s 10-campus University of California.