Celeste Holz-Schietinger is an inventor, educator, and athlete, and is passionate about creating solutions that allow humans to live more sustainably. Prior to Impossible Foods, Celeste led research and mentorship programs in Enzymology, Biochemistry, Genetics, and Environmental Science at UC Santa Barbara, Stanford University, and the University of Georgia, and has published multiple papers and patents.
With a doctorate in biochemistry/molecular biology, Holz-Schietinger went to work at Impossible Foods in July 2012 as a principal scientist. At Impossible Foods, it’s Holz-Schietinger’s job to help satisfy that growing appetite. She oversees product innovation and flavor discovery within a 150-person team that invents, designs and creates the next generation of tasty lab-inspired proteins that—to the delight of vegans and environmentalists everywhere—remove cows and pigs from the equation.
Celeste and team are responsible for pivotal Impossible Foods innovations, including the discovery that meat flavor is created by a molecule called Heme, and the use of Heme to create delicious plant-based meats.
Currently Celeste leads the team that invents, designs and creates Impossible’s products, including Impossible Burger 2.0, Impossible Sausage, Impossible Chicken, and Impossible Pork.
Her inventions in microbial flavor generation were also fundamental in the creation of Kite Hill, a plant-based dairy company.
According to pmi.org & linkedin.com