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Ian Ronningen has a diverse work experience in the food industry. Ian started their career as an Area Representative at the Institute of Food Technologists in 2010. In 2011, they joined General Mills as a Quality and Regulatory Operations Intern. Ian then worked at the University of Minnesota as a Food Chemistry Researcher and later as a Graduate Student, where they focused on toxin detection and quantification.

After that, Ronnigen worked as a Food/Flavor Informatics Research Specialist at the University of Minnesota. Their responsibilities included developing machine learning and statistical modeling approaches to understand processing, sensory, and endogenous differences in food. Ian also developed sensory-linked analytical characterization methods using GC-MS, LC-MS, and novel statistical workflows.

In 2016, Ronningen joined Revision Foods as a Consultant, where they provided predictive analytics for food flavor, quality systems, and manufacturing scale-up. Ian developed and deployed predictive models for food production, specifically for sensory outcomes. Ian also worked on product development, scale-up, processing, feasibility, and technology evaluation projects for small and medium food processors.

From 2017 to 2023, Ronningen worked at Impossible Foods. Ian held various roles, including Scientist, Senior Scientist, Principal Scientist, and R&D Director. In these roles, they led flavor research, managed research teams, developed analytical data pipelines, and led the development and validation of quantitative assays. Ian also developed novel data analysis tools and managed software engineers to develop sensory software used by the entire R&D department.

Currently, Ronningen is the Head of Sensory Experience at Prolific Machines Inc., a position they started in 2023.

Ian Ronningen completed their Bachelor of Science degree in Food Science at the University of Minnesota from 2007 to 2011. Ian further pursued higher education at the same institution and obtained their Doctor of Philosophy (Ph.D.) in Food Science from 2011 to 2016.