Meet Beth
Owner of Dewdrop Consulting
To be an effective technical leader, you must first be technically excellent yourself. I’m a scientist and a lifelong learner. Every week I invest hours staying current on the latest developments in food science and technology. And even though I have climbed high up the corporate ladder, I still put on my steel-toe boots and sample products from the line at 3 am, because that’s what it takes to make great food.
I’m an introvert, a nature lover, and I lead with empathy. Personality tests have labeled me an INTJ, Blue-Green, Architect, and a Craftsman. People I’ve managed describe me as fair, consistent, and supportive, and what they appreciate most that I empower them. I thrive on bringing order to chaos and optimizing teamwork by fitting each team member into the right role, and providing just the right amount of support so they can succeed.
I built my consulting business to align with my desires for a high variety of technical challenges and also flexibility in my work-life blend. It has overdelivered on both fronts! I love being able to help many different people at once and solving a new set of technical problems every week. It’s also opened up space in my life to pursue my passions. Working from home allows me to spend quality time with my husband and our two dogs, lead public nature walks as a trained preserve docent, and work towards circumnavigating the Bay Area Ridge Trail.
Education
-
MS Food Science, California Polytechnic State University, San Luis Obispo, CA
Leadership
-
VP-level roles, leading teams of 37+ people with $4M+ budget responsibility
-
Calm, fair, data driven, and empathetic leadership style
Technical Credentials
-
Food Safety expertise - PCQI, HACCP, SQF
-
12 years in precision fermentation, focusing on scale-up, shelf life, and microbial contamination control
-
Extensive experience with perishable, high-moisture, nutrient-dense foods, which present the most complex food safety challenges
-
A proven track record of passing every food safety audit
-
Deep knowledge of FDA regulations and emerging food safety trends
-
Hands-on experience building Food Safety & Quality programs from scratch at startups companies
Employment History
-
VP, Process & Product Development – Tezza Foods (fermented foods & plant-based dairy)
-
VP, Quality & Product Development – Impossible Foods (plant-based meats)
-
Scientist & Technical Project Leader – IFF (precision fermentation, enzymes & cultures)
-
Early Career Quality & Product Roles – J.M. Smucker, McCormick Spices, Dreyer’s Ice Cream
.png)
.webp)
Professional Interests
-
Startup Mentor for Plug and Play Canada and TIG Brands
-
Cal Poly Food Science and Nutrition Department Industry Advisory Board Member
-
Food Science Subject Matter Expert for California Manufacturing Technology Consulting® (CMTC)
-
Mentor and coach for SF Bay Area food startup community and food science students
Volunteering
-
Santa Clara County Open Space Authority - Preserve Docent and Citizens Advisory Committee member
-
Bay Area Ridge Trail - South Bay Trail Advisory Group member
-
Habitat For Humanity - Volunteer Builder
Career Highlights
Beth's Role At Impossible Foods
At Impossible Foods, Beth served as VP of Product Development, leading the team that created and scaled breakthrough plant-based products. She combined deep food science expertise with executive leadership to guide innovation from early concept through commercial launch.
