Lauren Shimek, PhD
Dr. Lauren Shimek is a lead in the Food & Beverage practice at IDEO, a globally recognized design firm that takes a human-centered, design-based approach to helping organizations innovate and grow. Based in the San Francisco Bay Area, Lauren brings both technical expertise and guidance to innovation projects that span the supermarket aisles and manages relationships with some of the most respected firms in the food industry.
Prior to her leadership role at IDEO, Lauren developed breakthrough technologies and new products at General Mills. She worked in a strategic technology group where her work resulted in patented applications for the Bakeries and Foodservice Division. While working in the Meals Division she led product development from concept to market for the initial line of Progresso 50% Reduced Sodium soups.
As a foodie, Lauren brings a personal enthusiasm for food and food culture to IDEO via her monthly Food for Thought newsletter and her personal blog Foodspiration (www.foodspiration.com). As a member of the Institute of Food Technologists since 1998, she has been actively involved with IFT, through service on several task forces and is currently the advisor for the national IFT Student Association. She has a Ph.D. in Food Science and a bachelor’s degree in Biochemistry from the University of California at Davis.
What do you feel you can contribute to the growth and advancement of IFT?
Starting as a student leader and now through participation at the national level as a professional, I have been privileged to be a member of IFT for 14 years and to experience the true member value throughout my career. I bring a unique industry perspective to IFT as food science professional with product development experience at General Mills and most currently as a consultant at IDEO, a design and innovation company that works across the food industry and with government organizations. Creativity, design thinking and innovation are three things I will bring to the IFT as I look forward to serving the organization that has done so much for me both personally and professionally.
Formal Education
University of California, Davis: B.S. – Biochemistry
University of California, Davis: Ph.D. – Food Science
Career History
| Organization |
Position Held |
Dates of Employment |
IDEO |
Food Science Innovator |
2006-Present |
General Mills |
R&D Sr. Scientist |
2006-2006 |
Leadership Experience
| Organization |
Position |
Dates Held |
University of California, Berkeley |
Coach and judge for New Product Development class |
2011 |
Stanford University |
Guest Lecturer |
|
University of California, Davis |
Guest Lecturer, New Product Development |
|
Institute of Food Technologists |
IFT Advisor for IFTSA |
2009-Present |
Institute of Food Technologists |
Certification Feasibility Advisory Panel |
2007-2008 |
IFTSA |
Western Area Representative |
2001-2002 |
IFTSA |
Finance Chair |
2000-2001 |
Food Science Graduate Student Association |
Co-founder and President |
1999-2000 |
Professional and Community Recognition
- House of Meals Architecture Award for Progresso Innovation, 2006
- General Mills Bell Achievement Award Winner, 2003