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Scott Heimendinger is an engineer and inventor whose career spans business intelligence at Microsoft and IBM, to cutting-edge food-tech innovation. Early in his career he served as a program manager at Microsoft, then pivoted into culinary science, co-founding the pioneering sous-vide company Sansaire, which raised over $823 K via Kickstarter to make sous-vide accessible to home cooks.

He then moved into roles of increasing technical depth: at Modernist Cuisine he developed robotics, motion-control systems, microscopy, visual engineering and more; at Anova he led the development of the Anova Precision Oven — a home-focused combi-oven blending steam, air-flow and sensors. Today, with Seattle Ultrasonics, he’s tackling the humble chef’s knife: by embedding ultrasonic vibrations (over 40,000 Hz) and rigorous testing (including a robot-arm slicing experiment producing 100,000 data points) he’s redefining what it means to “cut better” in the kitchen.

For this episode we’ll dive into Scott’s journey bridging engineering and food, the technical story behind the ultrasonic knife (including prototyping, testing, failures and design iterations), and how a leader like him shepherds innovation from concept through to product launch. For engineers interested in product development, instrumentation, design-for-manufacturing and the crossover into consumer goods — this is one you won’t want to miss.

LINKS:

Guest LinkedIn: https://www.linkedin.com/in/scottheimendinger/

Guest website: https://seattleultrasonics.com/

 

Aaron Moncur, host

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