Who is Dr. Yulie Meneses?


I was born and raised in Ecuador; I came to the United States for graduate school. I am a Food Scientist, and I chose this profession because I see food manufacturing as a route to make nutritious food available and accessible for all.


I earned a Bachelor, Master, and Ph.D. in Food Science and Technology with emphasis on processing, food safety, and sustainability, . Before obtaining my Doctorate, I led an R&D team for 3 years. Later I worked for 5 years as faculty and researcher at a major U.S. University.


As a food scientist with experience in product development and sustainability, my mission is to help rethink, design, and develop food products that have the concepts of sustainability embedded in their DNA. That means that I help food companies align their innovation strategy with the sustainable development goals (SDG) in each product they put on the market.

Food product development for positive impact

Food is the prime connection between people and the planet 

  • 80% of  a product’s environmental impact can be reduced during the design phase.
  • Food production accounts for 70% of water use and 30% of greenhouse gas (GHG) emissions.
  • A third of the food produced is lost or wasted. 
  • 80% of the food is produced by family farming. Women make up 50% of the workforce in agriculture.


Impacts reduced in the design phase


GHG Emissions caused by food production

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