Carol Saade
About Carol Saade
Carol Saade is an Innovation Scientist and the founder of Oleavanti, LLC, where she has worked since 2017. She has contributed to product development at Beyond Meat and has a strong academic background in Food Science, holding a Ph.D. from Rutgers University.
Work at Beyond Meat
Currently, Carol Saade serves as an Innovation Scientist at Beyond Meat, a role she has held since 2020. In this position, she focuses on product development and innovation within the company. Notably, she led the product development of Beyond Jerky, which launched in April 2022 in collaboration with PepsiCo. Her work at Beyond Meat emphasizes the integration of plant-based ingredients into consumer products, aligning with the company's mission to create sustainable meat alternatives.
Education and Expertise
Carol Saade holds a Doctor of Philosophy (Ph.D.) in Food Science from Rutgers University, where she studied from 2009 to 2014. Prior to this, she earned a Master's degree in Food Technology from American University of Beirut, completing her studies from 2004 to 2007. Her academic background provides her with a strong foundation in food science and technology, enhancing her expertise in product development and innovation in the food industry.
Background
Carol Saade has a diverse professional background in the food industry. She began her career with a Product Development Internship at ConAgra Foods in 2010. Following this, she worked as a Teaching Assistant at Rutgers University from 2010 to 2014. After completing her Ph.D., she joined Kellogg Company as a Food Designer, where she worked from 2015 to 2020. In 2017, she founded Oleavanti, LLC, where she oversees the processing and quality of olive oil production from her family's grove.
Achievements
Throughout her career, Carol Saade has made significant contributions to food science. She created an active packaging label with antimicrobial properties during her time at Rutgers University, which led to a patent and a USDA research grant. Additionally, she has authored a chapter on vitamin fortification for the new edition of 'Breakfast Cereals, and How They are Made'. Her innovative work in product development and food technology has been recognized within the industry.