Atishay Jain
About Atishay Jain
Atishay Jain is a Research Associate at Beyond Meat, specializing in product development for alternative proteins. He holds a Bachelor of Science in Chemical Engineering from the University of Massachusetts Amherst and has experience in extrusion and 3D bioprinting.
Work at Beyond Meat
Atishay Jain has been employed as a Research Associate at Beyond Meat since 2022. In this role, he contributes to the development of innovative products in the alternative protein sector. His responsibilities include conducting research and applying his expertise in design and control processes to enhance product development. Beyond Meat is known for its commitment to creating plant-based meat alternatives, and Jain's work supports the company's mission to provide sustainable food options.
Education and Expertise
Atishay Jain earned a Bachelor of Science in Chemical Engineering from the University of Massachusetts Amherst, completing his studies from 2018 to 2022. His academic background provides a solid foundation in engineering principles, which he applies in his research work. Jain has developed specialized skills in extrusion and 3D bioprinting, particularly related to alternative meat proteins, showcasing his technical proficiency in advanced manufacturing techniques.
Background
Before joining Beyond Meat, Atishay Jain gained valuable experience through various internships and research positions. He worked as a Production Engineering Intern at T-Series in 2018 for three months, where he was involved in production processes in Delhi, India. Additionally, he served as a Research Assistant at the Indian Institute of Technology, Delhi, and participated in undergraduate research focused on extrusion 3D bioprinting and corn-based alternative food packaging at the University of Massachusetts Amherst.
Research Experience
Atishay Jain has a diverse research background, having worked on multiple projects related to alternative proteins and food technology. His role as an Undergraduate Researcher at the University of Massachusetts Amherst involved extrusion 3D bioprinting from 2021 to 2022. He also engaged in academic research on corn-based alternative food packaging in 2020. These experiences have equipped him with a strong ability to adapt to new working environments, which is essential for innovation in the rapidly evolving field of alternative proteins.