Sergey Solomatin

Sergey Solomatin has a strong background in food science and research. Sergey is currently the Vice President of Food Science and Product Development at Nobell Foods since February 2023. Prior to that, they held various roles at Impossible Foods Inc. from January 2020 to present, including Vice President of Research, Materials and Texture, and Senior Scientist from May 2012 to January 2020. Sergey also served as the Director of Research at Impossible Foods from February 2018 to January 2020. Before joining Impossible Foods, they worked as a Senior Research Scientist at Sand Hill Foods from May 2012 to January 2020. Sergey's earlier experience includes roles as a Life Sciences Research Associate at Stanford University School of Medicine from January 2011 to July 2011, and as a Postdoctoral Scholar from April 2005 to December 2010. Sergey started their career as a Graduate Research Associate at the University of Nebraska Medical Center from August 1999 to February 2005.

Sergey Solomatin pursued their higher education, starting from 1994 to 1999, at Lomonosov Moscow State University (MSU), where they earned a Master of Science (MS) degree in Chemistry. Following this, from 1999 to 2005, they attended the University of Nebraska Medical Center, where they obtained a Doctor of Philosophy (PhD) degree in Pharmaceutical Sciences.