Kelsie Wysong

Kelsie Wysong is a scientist currently employed at New School Foods since July 2023, with prior experience as a Senior Research Associate at Nobell Foods and Impossible Foods. At Nobell Foods, Kelsie focused on isolating and characterizing casein, while at Impossible Foods, the role involved designing novel gelling approaches for plant-based meats and enhancing customer experience through improved gelling systems. Earlier positions included Research Associate at Impossible Foods, contributing to gelling systems research, and Co-Director of Sustainability and Environmental Justice for the Associated Students of Stanford University. Kelsie's research background also encompasses wet lab work in protein design at the Dept of Genetics and GIS mapping for wildlife data at the Dept of Earth Systems Science. Kelsie holds a degree from Stanford University, where exemplary academic performance culminated in being named valedictorian of Wayne Memorial High School.