Raphael Roccor is a highly experienced scientist currently serving as Senior Scientist II at Daiya Foods Inc since September 2024, following a role as Senior Scientist and Scientific Consultant at Climax Foods. Prior to that, Raphael was a Strategic Advisor at New School Foods, focusing on developing an authentic plant-based salmon filet through lipid analysis, flavor creation, and fermentation. With extensive research experience at The University of British Columbia, including roles as a Postdoctoral Researcher and Doctoral Student, Raphael investigated bacterial PET plastic depolymerization and engineered microbes for lipid production. Raphael co-founded RhYme Biotechnology and has held various advisory roles, demonstrating expertise in enzyme assays, protein purification, and commercialization in microbial ecology and biological engineering. Education includes a PhD in Microbiology and Immunology from The University of British Columbia and a Diplom in Biochemistry from the University of Tübingen.
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