Parisa Fallahi Ph.d.

Parisa Fallahi, Ph.D., is an experienced professional in the field of product development and research within the food and nutrition sector. Currently serving as the Director of Product Development and the Director of QSR Innovation at Beyond Meat since June 2019, Parisa Fallahi specializes in custom-based new product and technology development for quick-service restaurants and retailers, with a focus on plant-based protein functionality and texturization. Prior roles include R&D positions at Kellogg’s Institute of Food and Nutrition Research, where significant contributions were made to plant-based protein and frozen veggie foods, as well as experience in extrusion technology. Earlier experience includes postdoctoral research roles at the National Corn to Ethanol Research Center and South Dakota State University, exploring sustainability in aquaculture and biofuel industries, combined with a strong background in quality assurance and research management from tenure at PepsiCo International. Parisa Fallahi holds a Ph.D. in Biological Sciences-Biosystems Engineering from South Dakota State University and a Master's degree in Biotechnology Engineering.