Food Scientist

About the role

We are seeking a talented Food Scientist to join our fast‑growing team. The successful candidate will apply deep knowledge of food ingredient chemistry—particularly hydrocolloids, starches, and plant proteins—to develop innovative meat‑analog products with superior nutrition, flavor, appearance, and texture.

Key responsibilities

• Support the innovation pipeline from brainstorming and concept development through commercialization, ensuring compliance with food safety standards.
• Improve existing formulations to enhance organoleptic properties, texture, nutritional profile, and cooking performance.
• Design, execute, and document experiments; analyze data using statistical tools.
• Characterize hydrocolloid‑starch‑protein interactions and conduct high‑throughput screening and shelf‑life studies.
• Operate and maintain laboratory equipment such as texture analyzers and colorimeters.
• Assist in product scale‑up, define specifications, and troubleshoot production issues.
• Collaborate with regulatory, QA, and production teams; contribute to patents, scientific papers, and presentations.

Required profile

• Bachelor’s degree in food science, chemistry, material science, engineering, or a related discipline.
• 5+ years of product development experience in a food or food‑ingredient company.
• 3+ years of hands‑on experience in food formulation, ingredient functionality, process design, and commercialization.
• Proven experience in texture development, emulsion formulation, and scale‑up testing.

Required skills

• Hydrocolloid, starch, and plant‑protein interaction characterization.
• Texture analysis, rheology, and colorimetry.
• Statistical analysis and data interpretation.
• High‑throughput screening and shelf‑life testing.
• Laboratory equipment operation and maintenance.