Laurianne Paravisini
About Laurianne Paravisini
Laurianne Paravisini is a Senior Scientist at Beyond Meat since 2020 and has extensive experience in food science and flavor chemistry. She holds multiple degrees, including a Doctor of Philosophy from Université de Bourgogne and has worked at various research institutions, including The Ohio State University and the French National Institute for Agricultural Research.
Work at Beyond Meat
Laurianne Paravisini has been employed as a Senior Scientist at Beyond Meat since 2020. In this role, she contributes to the development of plant-based meat alternatives, focusing on improving product quality and flavor. Her expertise in food science and flavor chemistry supports the company's mission to create sustainable and innovative food products.
Current Position at Ohio State University
In addition to her role at Beyond Meat, Laurianne Paravisini serves as a Lead Senior Scientist at The Ohio State University. She has held this position since 2017, where she leads research initiatives and collaborates on projects related to food science and flavor chemistry. Her work at the university enhances academic research and contributes to advancements in the field.
Education and Expertise
Laurianne Paravisini holds multiple degrees in the field of food science. She completed her Doctor of Philosophy at Université de Bourgogne from 2010 to 2013. Prior to that, she earned a Master of Science from Université de Montpellier 2 between 2008 and 2010, and a Bachelor of Science from University Lille 1 in 2007. She also has an Associate degree from Université de Rennes I, completed in 2007.
Previous Research Experience
Before her current roles, Laurianne Paravisini gained valuable research experience in various institutions. She worked as a Postdoctoral Researcher in flavor chemistry at The Ohio State University from 2016 to 2017. Additionally, she was a PhD student in food science at the French National Institute for Agricultural Research from 2011 to 2013, and completed a brief postdoctoral position in analytical chemistry at Oniris Nantes in 2014.
Internships and Early Career
Laurianne Paravisini began her career with internships that provided foundational experience in food science and analytical chemistry. She interned at the French National Institute for Agricultural Research in 2010 and at IFTH in 2007. These early roles contributed to her understanding of food science and prepared her for her advanced studies and research positions.