Laura Noordraven
About Laura Noordraven
Laura Noordraven is an Innovation Scientist currently employed at Beyond Meat since 2022. She has a diverse academic background in food studies and technology, with experience in research roles at various prestigious institutions including Unilever, Nestlé, and KU Leuven.
Current Role at Beyond Meat
Laura Noordraven serves as an Innovation Scientist at Beyond Meat, a position she has held since 2022. Her work is based in Ede, Gelderland, Netherlands. In this role, she focuses on developing innovative plant-based food products, contributing to the company's mission of providing sustainable alternatives to traditional meat products.
Previous Experience at Unilever Foods Innovation Centre
Prior to her current role, Laura Noordraven worked as an Early Stage Researcher at Unilever Foods Innovation Centre 'Hive' in 2021. This position lasted for one month and was located in Wageningen, Gelderland, Netherlands. During her time there, she engaged in early-stage research, contributing to food innovation projects.
Education and Expertise in Food Studies
Laura Noordraven has a strong academic background in food studies. She completed her Master's degree in European Master in Food Studies at Wageningen University & Research from 2016 to 2018. Additionally, she holds a Bachelor of Science in Food Technology from the same institution, achieved from 2013 to 2016. Her education has provided her with a solid foundation in food science and technology.
Internship Experience at Nestlé
Laura Noordraven gained practical experience as an Intern in the Science Team at Nestlé from 2017 to 2018. This internship lasted for nine months and took place in York, United Kingdom. During this time, she contributed to scientific research and development within the food industry.
Research Roles at KU Leuven and University of Copenhagen
Laura Noordraven has held multiple research positions, including an Early Stage Researcher role at KU Leuven from 2018 to 2021, where she worked for three years. She also spent four months in 2020 as an Early Stage Researcher at Københavns Universitet - University of Copenhagen. These roles involved conducting advanced research in food science as part of her PhD studies.