Daniel Ryan
About Daniel Ryan
Daniel Ryan serves as the Vice President of Flavor at Beyond Meat, a position he has held since 2020. He holds a PhD in Chemistry from the University of Illinois Urbana-Champaign and has extensive experience in food science and research.
Work at Beyond Meat
Daniel Ryan has been serving as the Vice President of Flavor at Beyond Meat since 2020. In this role, he oversees the development and enhancement of flavor profiles for plant-based products. Prior to his current position, he held several roles within the company, including Director of Chemistry from 2018 to 2020 and Senior Scientist from 2015 to 2018. His extensive experience at Beyond Meat contributes to the company's mission of creating innovative meat alternatives.
Education and Expertise
Daniel Ryan earned his Doctor of Philosophy (PhD) in Chemistry from the University of Illinois Urbana-Champaign. He also holds a Bachelor of Science (BS) degree in Chemistry from Mount Allison University. His academic background provides a strong foundation for his work in flavor development and chemistry in the food industry.
Background
Before joining Beyond Meat, Daniel Ryan worked at several prestigious institutions. He was a Research Associate at Memorial Sloan Kettering Cancer Center from 2006 to 2009 and a Postdoctoral Research Associate at The Scripps Research Institute from 2009 to 2012. His diverse background in research and science has informed his approach to flavor innovation in plant-based products.
Previous Roles and Experience
Daniel Ryan's career includes significant roles in research and development. He worked as a Senior Scientist at Beyond Meat from 2015 to 2018, where he focused on product formulation and flavor chemistry. His experience in various scientific roles has equipped him with the skills necessary to lead flavor development at Beyond Meat.