Biography

Vivian works to deepen our understanding of plant protein functionality. Her role at FSI represents the perfect intersection of her passions for science, food, and sustainability.

She earned her Bachelor of Science in Chemical Engineering from the University of Washington, where she first engaged in environmentally impactful research. Through the Aquatic Innovations in Materials Science Lab, Vivian studied PFAS water contaminants. In this project, she synthesized and evaluated novel polymers for selectively targeting these “forever chemicals”, a pollutant of growing ecological and health concern.

Following graduation, Vivian joined Bettani Farms (formerly known as Climax Foods) as a Research Associate, applying a data-driven approach to developing better plant-based cheeses. She worked to develop assays to quantify protein and product functionality, which she later leveraged in machine learning formulation projects. She is excited to transfer her background to grow the Action Lab’s protein screening platform.

Beyond her work in food research, Vivian is also dedicated to engaging in local food systems. With East Bay Food Not Bombs, she cooks and distributes meals that help divert food waste streams and nourish the community. Through 18 Reasons’ Cooking Matters program, she volunteers with free community classes to advocate nutrition education and empower people through cooking.

In her free time, Vivian loves experimenting in the kitchen and baking sweets. She enjoys being in nature, backpacking through the mountains, and exploring creative hobbies such as knitting and shibori.