Director of Research
Impossible Foods
Rachel Fraser received her B.Sc. from Tufts University and her Ph.D. from UC Berkeley. At Berkeley, she worked on chromatin biology using yeast genetics and biochemistry. After her graduate work, she joined Impossible Foods (then Sand Hill Foods) as a Scientist in 2012. Initially, she was responsible for identifying the heme containing protein that is used today in the Impossible Burger. Subsequently, she was integral in the development of the scalable biomanufacturing process that produces heme for Impossible products. Since 2018, she has served as a Director of Research leading a team of scientists and engineers who focus on heme downstream processing and product quality, bringing discoveries from bench to pilot to production scale.