Rodrigo Guerra

Rodrigo Guerra has a diverse work experience spanning over several years. Rodrigo started off as an Intern at Schlumberger in 2004 and worked there until 2006. After that, they joined New York University as a Postdoctoral Scientist from November 2014 to September 2019. Following that, they worked as a Colloid Scientist at E Ink Corporation from October 2019 to April 2021. Rodrigo then joined Impossible Foods as a Principal Scientist from April 2021 to May 2023. Currently, they are working at Nobell Foods as a Principal Scientist.

Rodrigo Guerra has a strong education background with a focus on physics and biochemistry. Rodrigo obtained a Doctor of Philosophy (PhD) degree in Physics from Harvard University in 2014. Prior to that, they completed their Bachelor of Arts (BA) degree in Physics and Biochemistry from the University of Pennsylvania in 2003.