Pengrui (Ray) Wang, Ph.D, Pmp
About Pengrui (Ray) Wang, Ph.D, Pmp
Pengrui (Ray) Wang, Ph.D., PMP, is an Innovation Scientist II at Beyond Meat, where he focuses on fat structuring and scaffolding platforms. He has extensive academic and professional experience in materials science and engineering, including roles at the University of Michigan and the University of California, San Diego.
Work at Beyond Meat
Pengrui (Ray) Wang has served as an Innovation Scientist II at Beyond Meat since 2019. In this role, he has established fat structuring and scaffolding platforms to address customer-facing issues related to fat and saturated fat reduction. He has led lipid and hydrocolloid formulation research for cGMP-guided food applications, ensuring compliance with USDA/FDA regulations. Additionally, he develops agile management roadmaps for product-oriented research projects, adapting to evolving client requirements and competitive landscapes. His contributions focus on advancing innovative solutions in plant-based food technology.
Education and Expertise
Pengrui Wang holds a Doctor of Philosophy (Ph.D.) in Materials Science and Engineering with a focus on Tissue Engineering from the University of California, San Diego, where he studied from 2014 to 2019. He also earned a Master of Science in Engineering (M.S.E.) and a Bachelor of Science in Engineering (B.S.E.) in Materials Science and Engineering from the University of Michigan. His educational background is complemented by a minor in Music. He possesses subject matter expertise in analytical methods for product verification and process validation in QA/QC processes.
Background
Pengrui Wang's educational journey began at Victoria School in Singapore, where he studied from 2006 to 2007. He continued his studies at Victoria Junior College from 2008 to 2009. Wang's professional experience includes roles at the University of Michigan College of Engineering, where he worked as an Actor, Corporate Director, Research Assistant, and Undergraduate Representative from 2010 to 2013. He also served as a Graduate Researcher in Chen's Nanobio Lab at the University of California, San Diego, from 2014 to 2019. His diverse background includes internships, such as his role as a Materials Scientist Intern at Formlabs in 2018.
Achievements
During his tenure at Beyond Meat, Pengrui Wang has made significant contributions to the development of innovative food technologies. He has led research initiatives focused on lipid and hydrocolloid formulations, ensuring compliance with regulatory standards. His work in establishing fat structuring platforms has addressed key customer concerns related to fat content in plant-based products. Wang's strategic consulting role in cross-disciplinary technology development further highlights his impact on advancing product-oriented research projects.