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Vineet Jindal, PhD has over 20 years of experience in the food industry. Vineet began their career in 2001 as a Corporate Food Technologist for Subway, where they developed food products and Gold Standard Specifications for core menu items. In 2005, they joined Kraft Foods as a Senior Scientist, where they developed Refreshment Beverage University and "zero calorie" beverages. From 2010 to 2013, they were a Senior Scientist at Boulder Brands, where they collaborated with universities and external organizations to explore new ideas for developing health and wellness based dairy & soy beverages, buttery spreads, and peanut butters. Vineet then joined Wavo Inc. as Principal | Director of Research and Development, where they supervised 3-4 food scientists and established R and D labs. In 2016, they moved to TerraVia Holdings, Inc. (Algae based precision fermentation company) as Assoc Director- Applications Development, where they established a food applications lab and coordinated with food and beverage companies to provide plant based solutions. In 2021, they joined Mission Barns as Head of Food Science, where they established a Food Science lab for product development and hired and developed a product development team. In 2022, they became a Consultant for an early stage start-up, and in 2023 they joined Hoxton Farms as Food Science Lead.

Vineet Jindal, PhD obtained their Ph.D. in Food Microbiology from the University of Arkansas between 1991 and 1994. Vineet had previously obtained their MS in Food Technology from Punjab Agri University between 1984 and 1986.