Shivani Badiger
About Shivani Badiger
Shivani Badiger is a Food Technologist 2 at Beyond Meat, specializing in protein structure and functionality. She holds a Master's degree in Food Science and Technology from The Ohio State University and has experience in research and process management in the food industry.
Work at Beyond Meat
Shivani Badiger currently holds the position of Food Technologist 2 at Beyond Meat, a role she has occupied since 2023 in Los Angeles, California. In this capacity, she applies her expertise in food technology to support the development of plant-based protein products. Prior to her current role, she worked at Beyond Meat as a Food Technologist from 2021 to 2023, where she contributed to various projects focused on food innovation and product development.
Education and Expertise
Shivani Badiger earned her Master's degree in Food Science and Technology from The Ohio State University, where she studied from 2019 to 2021. She also holds a Bachelor of Technology in Food Engineering and Technology from the Institute of Chemical Technology, completed from 2015 to 2019. Her academic background provides her with a solid foundation in food science, complemented by her deep interest in protein structure, functionality, and bioinformatic analysis.
Background
Shivani Badiger has a diverse background in food technology and research. She began her academic journey at the Institute of Chemical Technology, where she worked as an Undergraduate Student Researcher from 2015 to 2019. Following her undergraduate studies, she served as a Graduate Research Associate at The Ohio State University from 2019 to 2021. Additionally, she gained practical experience as a Summer Intern at General Mills in 2018 and as an IAS Summer Research Fellow at the National Institute of Immunology in 2017.
Achievements
Shivani Badiger has demonstrated significant skills in scaling up bench top processes to pilot scale operations, showcasing her capabilities in process management. She is equipped with advanced techniques in microbiology and molecular biology, particularly in the context of food fermentations. Her multidisciplinary approach to food technology highlights her commitment to advancing the field.