His philosophy that food has the power to change lives has driven his career in food science. But he believes that some of the most important advancements in the industry happen outside the lab. Meet Dr. Viswas Ghorpade, Vice-President of Research & Development at MGP.
When did you start at MGP, and what was your first role?
I joined MGP Ingredients in July 2024 to lead R&D for the Ingredient Solutions business. From day one, my focus has been on innovation—especially in textured vegetable protein (TVP), specialty wheat proteins, and starches. It’s a space that combines science, purpose, and impact—exactly what excites me.
What’s your background and experience?
I hold a Ph.D. in Food Science and bring over 25+ years of industry experience, including time at Kellogg, Beyond Meat, and a few startups. My career has spanned everything from product development and global innovation strategy to commercial scale-up. I’ve had the privilege of working across continents, building pipelines, and bringing sustainable products to market.
Why do you do what you do?
Food has the power to change lives. I’m passionate about creating sustainable, nutritious, and affordable products that align with the way the world is evolving. Being at the forefront of that transformation—and doing it through science—is what keeps me going.
What’s one crucial part of your job that people might overlook?
Listening. Whether it's to customers, the team, or the market—listening helps me connect the dots between innovation and business strategy. Innovation isn’t just about the next big idea—it’s about solving the specific problem.
What’s playing when you’re cooking at home?
Depends on the vibe! But usually, it’s something mellow like A.R. Rahman’s soundtracks or classical Indian music. It creates a peaceful backdrop when I’m in the kitchen experimenting.
What’s your go-to comfort meal?
A simple Indian dinner—dal, rice, and seasonal vegetables. It brings me back to my roots and reminds me of family dinners growing up. However, I also enjoy whipping up multicultural dishes when cooking for my family.
Where do you go to stay current in the industry?
I follow Food Dive, The Spoon, and tune in to podcasts like “Smart Mouth” and “Taste Radio.” I also read scientific journals and keep up with industry newsletters to stay on top of emerging science and trends.
What’s something you do really well?
Taking complex food science and turning it into real-world solutions. I enjoy building bridges between R&D and business needs, mentoring teams, and creating pathways that bring ideas to life in the market.
Who’s had the biggest influence on your career?
My father—his belief in education and persistence shaped how I view work and life. And my graduate advisor, who reminded me that failure is part of growth. That mindset has helped me navigate both setbacks and success with humility.
What’s been the most rewarding part of your time at MGP?
Seeing cross-functional teams come together to overcome tough challenges. Whether it's scaling up production or cracking a tough formulation, the collective energy and resilience here are truly inspiring.
How has your career evolved?
In the early days, I was all about creating products. Now, I’m building systems, capabilities, and partnerships. It’s less about the “what” and more about the “how” and “why”—helping teams thrive and delivering value through strategy and science.
How would you describe MGP to someone new?
MGP blends tradition and innovation beautifully. We’ve got deep roots in grain science, but we’re constantly innovating in plant-based, functional, and specialty ingredients. It’s a place where legacy meets forward-thinking.
What’s a common misconception about your job or MGP?
That innovation only happens in a lab. In reality, some of the most creative breakthroughs happen on the factory floor, in customer calls, or during team brainstorming. And behind every “simple” product—like a snack crisp or keto protein—is serious science and business strategy.
What’s something great about MGP that not enough people know?
Our manufacturing versatility. From startups to global giants, we can support a range of customer needs—from protein isolates and resistant starches to customized TVPs and inclusions. We’re a one-stop partner with deep technical know-how and a nimble approach.