Jessica Karr consults with start-ups focusing on product, biotechnology, and impact strategy. As the number twelve employee of Impossible Foods, she has been part of the plant-based and clean meat revolution from the start. In her role for 6+ years in R&D at Impossible Foods, she contributed to designing and launching the Impossible burger by integrating consumer insights with technical understanding of flavor chemistry, sensory data, and protein biochemistry. Through her consulting work, she has engaged start-ups locally and internationally to launch new plant-based food products by building product roadmaps, business strategies, and researching market opportunities. She is dedicated to growing mission-driven technologies by leveraging her multi-disciplinary background (MS in Biochemistry and MBA in Sustainable Management), and is passionate about products that improve human and planetary health. She is currently the the Head of Product and Research at UMANA, co-chair of Slow Food San Francisco, and an advisor to two plant-based food technology start-ups.

Links: Linkedin and Website.

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