Panchali has over 17 years in the Flavor Industry. She has widespread experience in application development of high protein products across all segments; expertise in Food proteins, Fermentation, Enzymolysis, Complex Flavor Chemistry, Precursor Technology and Taste Modulation. Within Givaudan she has held multiple positions across different functions - R and D, Innovation and Flavor Creation & Application. Panchali pioneered the Plant Protein Enablement within Givaudan, which transformed into a multimillion dollar platform across the globe. Despite having a broader commercial role Panchali maintains a high level involvement in Alternative Protein related innovation. She has a MS in Food Process Engineering from South Dakota State University and a graduate certification in Nutrition from University of Cincinnati.