Ingredient Development Scientist

Nature’s Fynd is a Chi­ca­­go-based food com­pa­ny cre­at­ing ver­sa­tile alterna­tive pro­teins to nour­ish the world’s grow­ing pop­u­la­tion while nur­tur­ing the plan­et. Born out of research con­duct­ed for NASA on microbes in Yellowstone Nation­al Park, the company’s break­through tech­nol­o­gy pro­duces Fy™. Fy is a new-to-the-world, nutri­tion­al fun­gi protein that only uses a frac­tion of the resources required by tra­di­tion­al agri­cul­ture. We use Fy to make delicious, nutritious, and sustainable meat and dairy alternatives.

Nature’s Fynd is a groundbreaking food tech company born out of NASA-supported research on extremophiles in the geothermal pools of Yellowstone National Park. Our novel fermentation technology produces a sustainable source of complete protein using only a fraction of the resources required by traditional agriculture. As the challenge to feed the world’s expanding population grows, our mission is to create amazing foods and materials that provide sustainable choices and nurture the planet.

We’re looking for passionate, driven, and ambitious people to join our fast-growing team.

As an Ingredient Development Scientist, you will be responsible for designing, conducting, and analyzing experiments to develop new mycoprotein ingredients as well as applications for use in food. This includes functionally characterizing ingredients, identifying new promising food/beverage applications that drive business growth for existing ingredients, and executing ingredient improvement initiatives in partnership with process engineering that opens new commercial opportunities.  The Ingredient Scientist will also conduct food and beverage application studies in partnership with internal and external food applications teams to develop opportunities for business growth. To achieve this, the scientist will investigate the interaction and functionality of mycoprotein and other functional ingredients for use in food.

The Scientist should have a deep understanding of protein-based ingredients, including plant-based or “alternative”, their functional properties, and the ability to apply that knowledge to the development of ingredients and related food/beverage applications.  The Ingredient Scientist would be expected to have a strong background in ingredient science, protein chemistry, food science, and a working knowledge of food applications as well as experience in laboratory techniques involving the physical characterization of foods and ingredients. In addition to conducting experiments, the ingredient scientist would be responsible for interpreting data and communicating findings to the organization, as well as collaborating with other departments such as process engineering and product development. Strong communication, analytical, and problem-solving skills, as well as experience in project management, are also important for this role.

This position will report directly to the Vice President of Ingredient Development.

This position will be based in Chicago, IL at our 2075 W 43rd St location.