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Apoorva Prasanna
Apoorva Prasanna
00:50

Apoorva Prasanna

Impossible Foods

Redwood City, CA USA

"Don’t be afraid of trying something new and unconventional. Pursue your passion. It’s okay if it’s different. It’s okay if it’s not a popular choice amongst your friends. It’s okay to be the friend that takes up the unconventional path. You can still make it big."

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Apoorva's work combines: Science, Technology, and Learning / Being Challenged

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Day In The Life

Associate Scientist

I develop plant-based foods, blending science and creativity to create nutritious, delicious, and sustainable products.

02:22

Day In The Life Of A Food Scientist

My Day to Day

My day is a blend of creativity, science, and culinary expertise. I review scientific literature and develop hypotheses for new plant-based meat and dairy products. In the lab, I craft prototypes using various ingredients and techniques, testing them for taste, texture, and appearance. It's like painting a blank canvas but with flavors and ingredients instead of paint. Each product isn't just a technical achievement—it's something that impacts public health and consumer choices on a large scale.

Skills & Education

Here's the path I took:

  • High School

  • Bachelor's Degree

    Biotechnology

    Dayananda Sagar College of Engineering, Bangalore

  • Graduate Degree

    Food Science

    Drexel University

Life & Career Milestones

My path in life has been direct

  • 1.

    My love for science began in childhood, where my passion for biology and traditional Indian cooking laid the foundation for my future in food science.

  • 2.

    I earned my undergraduate degree in biotechnology, which introduced me to a broad range of scientific disciplines and sparked my interest in food technology.

  • 3.

    My decision to specialize in food science solidified when I discovered the Institute of Food Technologists during my research for a master's program.

  • 4.

    Leaving India to pursue my master's degree in food science in the U.S. was a challenging yet transformative experience that helped me grow both professionally and personally.

  • 5.

    My career in the food industry began with an internship at Perfect Day Foods, where I was introduced to the innovative field of precision fermentation.

  • 6.

    I found my niche in plant-based food development, working for companies like Danone and MALK Organics, before joining Impossible Foods.

  • 7.

    I've spent the last four years working as an associate scientist at Impossible Foods, focusing on sustainable food solutions.

Defining Moments

Experiences and challenges that shaped me

Click to expand

  • For 22 years of my life, I never left home. So moving to the U.S. to pursue a master's degree was very challenging. I didn't know anyone but I pushed myself to network, find support, make friends, and ask for help.

  • Overcoming imposter syndrome was a crucial part of my journey, and I learned to rely on mentors and focus on my strengths to build confidence in my career.