Are you an expert biochemist with strong experience in the use of alternative proteins and lipids for creating structure and other functionality in food products?

Would you like to work in a world class lab facility, with strong investment, support and expert colleagues creating novel food ingredients of the future?

I'm recruiting more than one role in this area, so please get in touch if this resonates....

Role Purpose: As a Research Scientist (Proteins) your primary responsibility will be to build and lead research and innovation programs focused on novel proteins and lipids, assessing their functional properties as food ingredients. Leveraging your strong background in protein chemistry and food science, you will drive the development of new ingredient technology. This role involves executing research projects to deliver innovative ingredient solutions, collaborating with internal teams, universities, and technology providers.

Opportunities:

• Collaborate on research projects with leading technology providers, ingredient suppliers, and academic institutions globally.
• Build on your in-depth knowledge of new uses for soy, carob and pea protein and/or lipids
• Become a leader in the industry leveraging your external and internal network.

Responsibilities:

• Design and conduct detailed research experiments using scientific principles to develop new ingredient solutions or improve existing ones, utilizing appropriate laboratory methodologies.
• Project Management and Knowledge Creation
• Technical Lead or team member for designated RD&A projects, providing accurate data and timely communication and reporting
• Review literature or patents to capture relevant information supporting RD&A projects.
• Design methods for testing, evaluating, and developing new processes
• Knowledge transfer & training
• Intellectual Property controls