Smita Shankar is VP of Research and Development at Impossible Foods. In this role, she oversees the various R&D and engineering teams. Prior to this role at Impossible, Smita led Microbial Strain and Fermentation Development. As an early hire at Impossible Foods, Smita established the yeast strain development program in early 2014, after Impossible Foods identified Soy Leghemoglobin as its key ingredient. This involved bringing on new technology, setting up a laboratory from scratch, developing new workflows and most importantly, identifying exceptional scientists and engineers to work on the problem. This work resulted in a patent covering the methods Impossible Foods uses to produce its heme.
Smita played a key role during the company’s scale-up process, which drove her personal growth into leadership. Successful scale up to the manufacturing phase for Impossible Foods required extremely close collaboration between the scientists and engineers, and a clear understanding of the company’s business needs. These successes enabled the rapid commercialization of the Impossible Burger, and supported the company’s expansion to where it is today.
More seminar details to be added soon.
This seminar is supported by the Thomas Dunne Lecture Fund.
Thursday, March 5, 2020 at 4:15pm to 5:00pm
3203 Southeast Woodstock Boulevard, Portland, Oregon 97202-8199
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