Food Scientist – Plant‑Based Product Development

About the role

We are seeking a talented Food Scientist to join our fast‑growing team. The ideal candidate is self‑motivated, creative and results‑oriented, with deep knowledge of hydrocolloids, starches, plant proteins and their interactions.

Key responsibilities

• Support the innovation pipeline from brainstorming to commercialization while ensuring food‑safety compliance.
• Improve existing formulations to enhance texture, flavor, nutrition and cooking performance.
• Design, execute and document experiments; analyse data with statistical tools.
• Create and characterize hydrocolloid‑starch‑protein interactions.
• Participate in patent drafting, scientific papers and presentations.
• Perform 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 to launch new products.

Required profile

• Bachelor’s degree in food science, chemistry, materials science, engineering or a related field.
• 5+ years of product development experience in a food or ingredient company.
• 3+ years of experience in food product design, formulation and scale‑up.
• Proven expertise in food texture development and emulsion formulation.
• Strong background in experimental design and data interpretation.

Required skills

• Hydrocolloids, starches, plant proteins.
• Rheology and texture analysis.
• Statistical analysis tools.
• High‑throughput screening.
• Shelf‑life testing.
• Operation of texture analyzer, colorimeter and related lab equipment.