Case Study: Chemical Engineer in Alternative Proteins
Jacqueline Sampson is a principal plant engineer at The Better Meat Co., a B2B fermentation-based mycoprotein startup in Sacramento, California. She has a background in chemical engineering from Louisiana State University and previously worked at Evonik, a specialty chemicals company. Jacqueline's passion for sustainability and technical experience in fermentation led her to The Better Meat Co., where she combines her skills to make an impact in the Alternative Protein industry.
She emphasizes the importance of producing cost-effective, high-quality, and sustainable products to drive widespread adoption. Her role involves process development, troubleshooting, capital improvements, and maintaining safety and documentation standards. Jaqueline advises job seekers to proactively reach out to companies, even if no positions are advertised, highlighting the value of passion and initiative in the Alternative Protein sector.
This is a summary of the interview that Jacqueline gave on the “Cultivating Careers in the Alternative Protein Industry” podcast with Jeffray Behr.
What is your position and what led you to it?
I am the senior engineer at the Better Meat Co. with a chemical engineering background. I’ve always been passionate about sustainability but was unsure how to make an impact. My journey led me to industrial scale fermentation, which opened my eyes to its potential in sustainability. After researching various companies, I found that the Better Meat Co. aligned with my passions and technical experience. I’ve been here for almost two years, helping to bring industrial fermentation perspectives to a startup.
Could you explain what the fermentation process involves, in very simple terms?
Sure. We use submerged fermentation, growing mycelium, which is the root-like structure of fungi, in water. We feed it nutrients in a controlled environment, allowing it to grow and increase in biomass. This process is done in a bioreactor, where we ensure a sterile environment to avoid unwanted organisms. The process involves scaling up from small to large bioreactors, maintaining ideal conditions throughout to ensure the organism grows healthily.
What makes the Better Meat Co.'s mycoprotein, Rhyza, so unique?
Rhyza is versatile, neutral in taste and color, and has a meat-like texture due to its filamentous fungi structure. It can be used in various products like chicken, bacon, burgers, etc. Fermentation makes it scalable and cost-effective. Nutritionally, it’s a whole food with more iron than beef, more protein than eggs, and naturally contains B12. Additionally, it uses agricultural byproducts, enhancing its sustainability.
Let’s talk about your role. What tasks and projects do you work on?
My role involves process development, tech transfer, daily process monitoring, troubleshooting, capital improvements, maintenance, automation, and environmental health and safety. I work cross-departmentally, ensuring process improvements, managing contractors, and optimizing the fermentation process. Documenting everything is crucial to create a reliable foundation for future work.
How do you manage wearing so many different hats?
It’s about prioritizing and aligning my tasks with the company’s priorities. Flexibility is key as unexpected issues arise. Communication and support from the team are essential. Asking for help when needed and ensuring everyone’s on the same page helps manage the workload.
What’s the biggest challenge in your role?
The biggest challenge is ensuring alignment of priorities across different departments. Implementing and maintaining programs from scratch in a startup environment, where such systems didn’t previously exist, is also a significant task. Documenting every process and decision is vital for future reference and efficiency.
What advice do you have for job seekers wanting to enter the Alternative Protein industry?
Put yourself out there. Even if a job isn’t listed, reaching out to companies you’re interested in can open doors. Passion for the industry is highly valued. Networking and making connections can lead to opportunities in the long term.
Are you looking to start your career in the Alternative Proteins sector? Check out the Tälist job board! With hundreds of new jobs added each week, Tälist connects you with opportunities that align with your skills and passions in the sustainable food industry. Join today and be part of the future of food!