Trishna Saigal

Trishna Saigal has over 15 years of work experience. In 2004, they were a Co-op Engineer at Infineum. In 2005, they were an Intern at Bristol-Myers Squibb. In 2006, they were a Graduate Student Researcher at Carnegie Mellon University and an Intern at Martin-Luther-Universität Halle-Wittenberg. In 2011, they were a Product Development Scientist at The Clorox Company. In 2015, they were a Process Engineer at Relypsa. In 2016, they were the Head of Product Development at Ripple Foods. In 2018, they were a R&D Consultant at New Wave Foods and the CEO and Founder of Down to Cook. In 2019, they were an Industry Fellow at the Sutardja Center for Entrepreneurship & Technology at the University of California, Berkeley.

Trishna Saigal obtained their PhD in Chemical Engineering from Carnegie Mellon University in 2011, having previously earned a Bachelors of Engineering in Chemical Engineering from Stevens Institute of Technology in 2006.