Kartheek Anekella-Anderson

Kartheek Anekella-Anderson is the current Head of Food Science at Orbillion Bio. Prior to this, they served as the Director of Food Science Innovation at Superbrewed Food Inc. from March 2021 to March 2022. There, they established the food science lab and were responsible for all internal food science R&D activities, including discovering the unique functionalities of fermentation based single cell protein and food product development. They also led the R&D team on the day-to-day food product development activities and were involved in the stage gate process of various ideas from inception to commercialization.

Kartheek has a deep scientific understanding of proteins and their processing, which they use to identify potential patent and trade secrets beneficial to the company. They also have a strong cross-functional collaboration skills, working closely with teams including manufacturing, business development, fermentation, and operations for day-to-day and long-term strategies. They are also the point of contact for external partners including CROs, suppliers (flavors, texture ingredients, equipment), universities, packaging and co-manufacturers.

Kartheek has also participated in key investor and fund-raising meetings as the R&D representative. They have hands-on experience on various alternative protein fortified based food products including milk, cheese (spreadable, soft, hard), high moisture extruded meat alternatives, Ready-To-Drink (RTD) protein beverages, bars, and baking applications.

Kartheek Anekella-Anderson has a Doctor of Philosophy in Food Science and Microbiology from North Carolina State University, a Master of Science in Bioresource Engineering from McGill University, and a Bachelor of Technology in Biotechnology from Vellore Institute of Technology. Kartheek also has certifications from the Institute of Food Technologists (IFT) in 2020-2021 Outstanding Volunteer Award, LinkedIn in Diversity, Inclusion, and Belonging, Communicating about Culturally Sensitive Issues, Empathy at Work, Overcoming Cognitive Bias, Building Self-Confidence, and Communicating Across Cultures, Cornell University in Advanced Cheese Making, and the Institute of Food Technologists (IFT) in 2020-2021 Outstanding Volunteer Award.

Kartheek Anekella-Anderson reports to Patricia Bubner, CEO, Co-Founder. They work with Alex Toda - Head of Process Development, Rachel Lichte - Head of Product Strategy & Brand, and Gabriel Levesque-Tremblay - CTO, Co-Founder.