Working at Myconeos
“We are building a diverse team of exceptional, collaborative and commercially aware people. Who invent new food ingredients that are healthy and good for the world. Who support our ethos of high performance, scientific excellence, and with strong ethics. And most of all, who want to work in an environment where you can be happy and thrive.”
- Jacek, CEO
Join our Mission
We believe there is a world of undiscovered fungal strains. Our patent protected method allows us to cross fungal strains naturally; something that was considered impossible. Our team of fungal scientists and biotech consultants continue working on cutting edge technology, that has endless potential for food producers worldwide.
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Support Ecosystem
Meet our people
Our team has extensive collective experience in fungal, molecular biology and food innovation. Together they work to support our mission of improving food products and pushing the envelope to create new and delicious foods for eveyone to enjoy.
Our Board
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Dr Jacek Obuchowicz
Managing Director
PhD Chemistry from the University of Lancaster. An established food industry commercial innovation expert with experience in both the UK and Europe. In his spare time Jacek is a keen football fan.
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Professor Paul Dyer
Science & Research Director
PhD in Mycology from the University of Cambridge. Paul is Professor of Fungal Biology, at the University of Nottingham, and has been researching fungi for over 35 years. He is a recipient of the 'Berkeley Award from British Mycological Society and is an elected Fellow of the Royal Society of Biology. When not enjoying cheese Paul loves to cycle.
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Paul Rivers Latham
Chairman
Paul is an active angel investor with a strong background in technology and venture capital. Most recently, as chairman, he led the very successful sale of Allinea to ARM. For relaxation he is a craft potter and races classic wooden keel boats.
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Richard Simpson
Commercial Director
MSc Food Consumer Marketing and Product Development. Experienced commercial manager with extensive food experience in the food industry. In his spare time Richard enjoys cycling and watching rugby.
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Dr Iain Reid
Non-Executive Director
Ian is an active angel investor and often takes an NED role when he is a cornerstone investor. He also has significant commercial experience at Director level. Ian is a very keen club cyclist.
Our Science Advisory Board
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Ed Louis
PhD in Genetics from The University of California at Berkley, BSc in Biology and Mathematics from Clarkson University. Experienced in yeast genetics, genomics, and evolution; was a key part of the yeast genome sequencing project, now developing tools for exploiting its natural genetic/phenotypic variation. Thoroughly enjoys the products of yeast (wine, beer and bread).
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Ali Ashby
University of Durham PhD. Ali held research fellowships at Jesus College and Fitzwilliam College Cambridge and then an independent Royal Society University Research Fellowship in Fungal Biology. She has expertise in fungal sexual development and fungal plant interactions, particularly within the ascomycetes. She is passionate about promoting fungal science and is an educator, author and a supporter of start-ups in the fungal space.
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Sarah Gurr
Imperial College London PhD, where she was awarded The Huxley Medal for her outstanding record of achievement. She was a postdoctoral Fellow at St Andrews University and then held an independent Royal Society University Research Fellowship in Molecular Plant Pathology. Sarah was appointed to the Chair in Food Security, at Exeter University in 2013.
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Professor Rob Johnson
University College London Genetics PhD. Consultant at Wychland Bio Consulting Ltd, and Honorary Associate Professor at Nottingham University. Rob has substantial experience in the biotechnology and pharmaceutical industries. Key experience of Large scale fermentation optimisation, process development, cost reduction and business development.
Keen to join our team?
Kelisha spent a year with us at our labs in BioCity Nottingham working on production of samples for our customers.
“I wanted to say thank you for giving me the opportunity to work with you all at Myconeos. It has been amazing to work with such great minds and great people.
I feel lucky to have got this placement and I appreciate everything it has given to me. Although my stay was temporary I always felt like a valued member of the team which made the year go by so quickly.
It has been a pleasure to work at Myconeos, thanks again for the experience”
Kelisha Daniel
Sorry, no vacancies at the moment!
With our current rapid growth, we are always interested to hear from qualified people.
Do you love food, fungi, research and making the future of food more sustainable? Just send us a message, and we’ll get back to you!
APPLY NOW
We are looking to build a team of collaborative and commercially aware people, driven by high performance, scientific excellence, and with strong ethics, and most of all want a work in an environment where you can be happy and thrive.
If you are interested in an advertised role please complete your details and attach a CV and covering letter explaining why you think you are suitable for the role.
Myconeos is an Equal Opportunities Employer.
No agencies, please.
CURRENT POSITIONS
Research Scientist in Microbiology
Job
Myconeos
Company
£28,000 - £34,000 depending on qualifications and experience + participation in Share Scheme
Salary band
Myconeos Laboratories, Biocity, Nottingham
Location
We currently have no new vacancies
We don’t have any vacancies at the moment but please do continue to check this page for any new opportunities available at Myconeos.