Ingredient Development Scientist

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.

• Help build the organization’s technical understanding relating ingredient morphology/composition to its functionality in food products including developing new analytical tools where necessary
• Partner with process engineering to translate ingredient morphology/composition targets to ingredient processing steps which deliver desired attributes
• Working cross-functionally with internal and external product applications teams to support business development efforts by identifying and conducting studies that demonstrate ingredient utility in high-potential applications
• Understand the interaction(s) of the ingredient in food matrices with other functional ingredients
• Independently execute tasks including the development of new assays, setting up new methods, regular sample handling, and developing analytical methods 
• Maintain a high level of awareness of technical trends and developments in the food and CPG industries
• Working well in teams to develop new technology and products you'd never achieve on your own
• Conduct bench-top work, and analyze, and summarize present scientific outcomes
• Provide accurate, clear, and concise communication and reports on R&D activities

• M.S./Ph.D. or Industry experience in Food Science, Analytical Chemistry, or a related science field, with 3-5+ years of related food industry experience
• Experience with formulation, optimization, and functional assays especially as they relate to protein and plant-based/alternative protein ingredients
• Expertise with a range of analytical techniques relevant to food science
• Experience in food characterization and functionality of ingredients
• Experience in prototyping food products with alternative proteins including process technology
• Interest in collaboration with multidisciplinary teams, and willingness to brainstorm on topics outside your area of research
• Excellent communication, presentation and organizational skills

• Comfortable working in a startup environment, entrepreneurial mindset, and enthusiasm for innovation and business impact
• Emphasis on personal transparency and accountability  
• Self-motivated with the ability to work independently & with a team  
• Ability to manage workflow for multiple projects and tasks
• Detail-oriented, organized, and capacity of meeting deadlines         
• Ability to communicate effectively, both verbally and in writing, across organizational functions
• Exhibit a strong sense of professional and personal integrity
• Inherent curiosity and creativity in solving problems to understand how things work
• Ability to handle and maintain the confidentiality of highly sensitive information  
• Versatility, flexibility, and willingness to work enthusiastically within changing priorities

• Participation in Employee Stock Ownership Program
• 100% paid employee benefits (medical, dental, vision)
• Generous Parental leave policy
• Opportunity to join a company with an aggressive growth trajectory that will revolutionize multiple industries
• Engaging and dynamic work culture full of innovation and collaboration with your fellow Fynders

• Nature’s Fynd views equity, diversity, inclusion, and belonging as the pathway to achieving inclusive excellence and fostering a culture where everyone can thrive. We strive to create a community that draws upon the widest possible pool of talent to unify excellence and diversity while fully embracing individuals from varied backgrounds, cultures, races, identities, life experiences, perspectives, beliefs, and values

• We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, gender identity, sexual orientation, pregnancy and pregnancy-related conditions, or any other characteristic protected by law