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 a Food Biochemist in the ingredient science (Fy Science) team you will be responsible for

designing, conducting, and analyzing experiments to develop new applications of a mycoprotein for use in food. This could include work on the isolation, characterization, and functionalization of proteins from mycoprotein as well as the development of new food products utilizing these functional proteins. The biochemist would be expected to have a strong background in protein chemistry, and biochemistry, as well as experience in laboratory techniques such as protein purification and characterization. In addition to conducting experiments, the biochemist would be responsible for interpreting data and communicating findings to a team of scientists, as well as collaborating with other departments such as R&D, QA/QC, product development, and production. Strong analytical and problem-solving skills, as well as experience in project management, are also important for this role

As a Food Biochemist at Nature’s Fynd, you will be a key member of the Fy Science team in R&D serving as a subject matter expert for protein functionality and characterization of mycoprotein. You will work cross-functionally to improve the taste, texture, and appearance of products. This role will report directly to the Chief Science officer.

This position will be in Chicago, Illinois at our 2075 W 43rd St location