Weizhi Chen, PhD, MBA
About Weizhi Chen, PhD, MBA
Weizhi Chen, PhD, MBA, is the Vice President of VSM at Beyond Meat, where he has contributed to the development of plant-based products since 2022. He has held various leadership roles in research and development across multiple companies, including Dean Foods, Barilla Group, and Danone, and has a strong academic background in food science and business management.
Current Role at Beyond Meat
Weizhi Chen serves as the Vice President of VSM at Beyond Meat, a position he has held since 2022. In this role, he manages the development of plant-based poultry and pork products, contributing to the company's growth in the alternative protein sector. His work focuses on expanding Beyond Meat's product offerings and enhancing its market presence.
Previous Experience at Dean Foods
Prior to his current role, Weizhi Chen worked at Dean Foods as the Vice President of Research and Development for Private Label, Food Service, and Regional Brands from 2009 to 2013. During his four years in this position, he was based in Denver, Colorado, where he oversaw various R&D initiatives aimed at enhancing product offerings.
Leadership Roles at Barilla Group
Weizhi Chen held the position of Vice President of Research and Development at Barilla Group from 2003 to 2009. His responsibilities included leading new category innovation in the United States and serving as General Manager for the China market. This six-year tenure took place in Northbrook, Illinois.
Academic Involvement and Teaching
Weizhi Chen has a background in academia, having served as an Adjunct Professor at Johnson & Wales University from 2017 to 2021 and at the University of Denver - Daniels College of Business from 2018 to 2021. In these roles, he contributed to the education of students in relevant fields, sharing his extensive industry knowledge and experience.
Educational Background and Expertise
Weizhi Chen holds a Master of Business Administration from Northwestern University - Kellogg School of Management, completed between 1999 and 2001. He also earned both a Master of Science and a Ph.D. in Food Science, specializing in Cereal Chemistry and Plant-based products, from Kansas State University. Additionally, he participated in an Executive Program at IMD, enhancing his leadership skills.