Meng Li

Director of Food Science at Eat JUST, Inc.
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Contact Information
us****@****om
(386) 825-5501
Location
San Francisco Bay Area
Languages
  • English Native or bilingual proficiency
  • Mandarin Native or bilingual proficiency
  • German Elementary proficiency

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Credentials

  • Implementing SQF System
    -
    Jan, 2015
    - Nov, 2024
  • Acidified Foods as a part of Better Process Control School
    -
    Jan, 2012
    - Nov, 2024
  • Hazard Analysis and Critical Control Points (HACCP)
    -
    Jan, 2012
    - Nov, 2024

Experience

  • Eat Just, Inc.
    • United States
    • Food Production
    • 100 - 200 Employee
    • Director of Food Science
      • Jun 2020 - Present

      Lead product innovation & production for Eat Just's GOOD meat and JUST egg.

    • Interim Director, Food Science
      • Aug 2019 - Jun 2020

    • Senior Scientist, Food Science
      • Apr 2019 - Jun 2020

    • Scientist, Food Science
      • Jan 2018 - Apr 2019

    • Scientist, Product Research
      • Aug 2016 - Jan 2018

  • Meal 2U, Inc
    • Food Specialist, Compliance
      • 2015 - 2016

      A mobile App connecting customers to surrounding Food Trucks & Restaurants. A mobile App connecting customers to surrounding Food Trucks & Restaurants.

  • FDA
    • United States
    • Government Administration
    • 700 & Above Employee
    • Research Scientist, Division of Analytical Chemistry
      • 2013 - 2015

      Prolific research scientist assessing the safety of nano-materials and their implications in food matrixes; yielded 7 scientific publications in 2 years. Prolific research scientist assessing the safety of nano-materials and their implications in food matrixes; yielded 7 scientific publications in 2 years.

  • University of Maryland
    • United States
    • Higher Education
    • 700 & Above Employee
    • Graduate Research Assistant
      • Jan 2012 - May 2013

      Plant-based product innovation with a focus on soybean -- Developed a chocolate-flavored shelf-stable soy-based product as a meal replacement for humanitarian purpose (finalist in the BCFN Young Earth Solutions Conference, Milan, Italy, 2013) -- Optimized the nutrition value of the soy product by inventing a pre-treatment processing sequence that effectively reduces anti-nutritional factors in raw soybean ingredients -- Consulted for local small businesses by providing technical support for their low acid and acidified foods to meet FDA requirements Show less

  • Washington State University
    • United States
    • Higher Education
    • 700 & Above Employee
    • Research Assistant
      • Aug 2011 - Dec 2012

      Food Engineering Lab --- Freeze dried vegetables and fruits in pilot plant and successfully modeled their moisture sorption isotherm and investigated the phase transition using Differential Scanning Calorimetry --- Collected thermal property data using RF Impedance Analyzer and dual probe method for conductivity and diffusivity --- Collaborated with computer scientists on computational modeling and simulations, used the above data to optimize a industrial-scale microwave equipment for even heat transfer during microwave pasteurization Show less

Education

  • University of Maryland College Park
    Doctor of Philosophy (PhD), Nutrition and Food Science
    2012 - 2014
  • Washington State University
    Doctor of Philosophy - PhD (transferred), Biological System Engineering
    2011 - 2012
  • Nanjing Agricultural University
    Bachelor's Degree, Food Science and Engineering

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