Impossible Foods
Rachel Fraser is a seasoned research and development professional with over a decade of experience at Impossible Foods, currently serving as VP of R&D. In this role, Rachel co-leads a large R&D team, setting high-level strategy and goals while directly reporting to the CEO. Previous positions included VP of Downstream Process Development, where Rachel integrated plant-derived protein processing and facilitated process improvements, and Director of Research, overseeing pilot plant engineering. Rachel’s early contributions as a Principal Scientist were pivotal during the launch of the Impossible Burger, focusing on optimizing and simplifying processes. With a foundational background as a scientist conducting key experiments on heme, Rachel has significantly impacted plant-based product development. Prior academic experiences at UC Berkeley included postdoctoral research and graduate studies, culminating in a PhD in Molecular and Cell Biology. Rachel holds a Bachelor of Science in Biology from Tufts University.
Impossible Foods
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Based in California’s Silicon Valley, Impossible Foods makes delicious, nutritious meat and dairy products from plants — with a much smaller environmental footprint than meat from animals. The privately held food tech startup was founded in 2011 by Patrick O. Brown, M.D., Ph.D., Professor Emeritus of Biochemistry at Stanford University and a former Howard Hughes Medical Institute investigator. Investors include Mirae Asset Global Investments, Khosla Ventures, Bill Gates, Google Ventures, Horizons Ventures, UBS, Viking Global Investors, Temasek, Sailing Capital, and Open Philanthropy Project.