Noopur Gosavi
About Noopur Gosavi
Noopur Gosavi is an Innovation Scientist II at Beyond Meat, specializing in food processing technologies and statistical methods. With a PhD in Food Science from Rutgers University, she has extensive experience in ingredient interactions and high pressure processing.
Current Role at Beyond Meat
Noopur Gosavi serves as an Innovation Scientist II at Beyond Meat, a position she has held since 2021. In this role, she focuses on advancing food processing technologies and developing innovative plant-based products. Her expertise in high pressure processing and extrusion plays a significant role in her contributions to the company's research and development efforts.
Previous Experience at Beyond Meat
Prior to her current role, Noopur worked at Beyond Meat as an Innovation Scientist I from 2020 to 2021. During this time, she contributed to various projects aimed at enhancing the company's product offerings and improving food processing techniques.
Academic Background in Food Science
Noopur Gosavi earned her Doctor of Philosophy (PhD) in Food Science from Rutgers University, completing her studies from 2016 to 2021. She also holds a Master of Science (M.S.) in Food Science from the same institution, which she obtained between 2013 and 2016. Her academic training has equipped her with a solid foundation in food processing technologies and statistical methods.
Teaching and Research Experience at Rutgers University
Noopur Gosavi served as a Teaching Assistant in the Food Science department at Rutgers University from 2014 to 2016 and in the General Biology Program from 2016 to 2020. In addition, she was a Graduate Student and an Excellence Fellow at Rutgers from 2013 to 2021. Her roles involved supporting undergraduate education and conducting research in food science.
Internship Experience in the Food Industry
Noopur gained practical experience through internships at Ingredion Incorporated and General Mills. She interned at Ingredion in 2017, focusing on hydrocolloids for two months, and at General Mills in 2012 for one month. These internships provided her with insights into ingredient interactions and functionalities, which are essential for food product development.