Tiffany Suekama
About Tiffany Suekama
Tiffany Suekama serves as the Vice President of Research and Development at Current Foods, where she focuses on creating plant-based products that replicate the qualities of whole muscle meats. With a strong background in microscopy and polymer synthesis, she has extensive experience in food science and has held various research and leadership roles across multiple institutions.
Work at Current Foods
Tiffany Suekama serves as the Vice President of Research and Development at Current Foods, a position she has held since 2021. Based in San Francisco, California, she focuses on developing innovative plant-based products that replicate the texture, taste, and color of whole muscle meats. Under her leadership, the R&D team aims to advance the company's initiatives in the plant-based food sector, contributing to the growing demand for sustainable food alternatives.
Education and Expertise
Tiffany Suekama holds a Bachelor of Science in Chemical Engineering from Colorado State University, where she studied from 2004 to 2008. She furthered her education at The University of Kansas, earning a Doctor of Philosophy in Chemical and Petroleum Engineering between 2009 and 2014. Her expertise includes microscopy characterization techniques such as atomic force microscopy (AFM), dynamic light scattering (DLS), and scanning electron microscopy (SEM), along with advanced mechanical characterization methods.
Background
Tiffany has a diverse academic and professional background. She worked as a Graduate Research Assistant at the University of Melbourne in 2013 and at Hokkaido University in 2011. She also served as a Postdoctoral Researcher in Polymer Chemistry at the University of Delaware from 2015 to 2016. Prior to her current role, she held positions at TRUVIC and Imperative Care, where she managed engineering projects and contributed to manufacturing processes.
Achievements
Throughout her career, Tiffany Suekama has demonstrated a commitment to innovation and leadership. She has been involved in synthesizing and characterizing monomer and polymeric materials, particularly in food science. At Current Foods, she actively works on building a diverse and skilled R&D team, reflecting her dedication to advancing research initiatives in the plant-based food industry.