Ryan Kowalski
About Ryan Kowalski
Ryan Kowalski is a Senior Extrusion Scientist at Beyond Meat, with a background in food science and extensive experience in the food technology sector. He holds a Ph.D. in Food Science from Washington State University and has worked in various roles across multiple organizations, including Cargill and Ingredion Incorporated.
Current Role at Beyond Meat
Ryan Kowalski serves as a Senior Extrusion Scientist at Beyond Meat, a position he has held since 2021. He works in Columbia, Missouri, where he applies his expertise in extrusion technology to develop plant-based meat alternatives. His role involves optimizing extrusion processes to enhance product quality and performance.
Previous Experience in Food Technology
Prior to his current role, Ryan Kowalski gained valuable experience in food technology through various internships and positions. He interned at Cargill in 2011 and 2012, where he focused on food technology in Dayton, Ohio, and Minneapolis, Minnesota, respectively. He also worked at Ingredion Incorporated as an Associate in Global Applications from 2018 to 2019 and served as an Extrusion Specialist at PGP International from 2017 to 2018.
Educational Background in Food Science
Ryan Kowalski earned his Doctor of Philosophy (Ph.D.) in Food Science from Washington State University, where he studied from 2013 to 2017. His academic background also includes a degree in Chemistry, along with studies in Mathematics and Political Science at Case Western Reserve University from 2009 to 2013.
Laboratory Management Experience
Ryan Kowalski has experience in laboratory management, having served as a Food Laboratory Manager at C.W. Brabender Instruments, Inc. from 2019 to 2021. In this role, he oversaw laboratory operations and ensured the quality of food testing processes. He also worked as a Graduate Research Assistant at Washington State University from 2013 to 2017, contributing to research initiatives in food science.
Early Career Development
Ryan Kowalski began his career as a Laboratory Assistant at Case Western Reserve University from 2009 to 2011. This role provided him with foundational skills in laboratory techniques and research methodologies, which he later applied in his subsequent positions in the food technology sector.