Impossible Foods
Marjorie Munneke has extensive experience in research and development, currently serving as Sr. Director of R&D at Impossible Foods since November 2014, where responsibilities include process development, pilot operations, and engineering. Prior roles at Impossible Foods include Director of R&D specializing in material science, extrusion, flavor technology, and materials and texture, as well as Sr. R&D Manager and Scientist. Before joining Impossible Foods, Marjorie held the position of Intern Site Scientist at MOM Brands for a brief period in 2010. Educationally, Marjorie obtained a Ph.D. in Chemistry from Victoria University of Wellington and a B.S. in Food Science from North Carolina State University.
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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.