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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.