Food Science Associate

Requirements

• Basic qualification:
• Experience in methods and equipment used to assess protein physicochemical and functional properties
• Capacity to work independently
• Experience in prototyping or product development
• Experience in sensory evaluation tools
• Experience in SOP and R&D report writing
• Preferred qualification:
• Experience in methods and equipment used to assess starch, fiber and hydrocolloid physicochemical and functional properties
• Experience in LIMS and ELN
• Experience in AI tools
• Knowledge/Skills/Abilities
• Data reporting and presentation
• Excellent verbal and written communication skills.
• Proficiency with spreadsheet and word-processing software (e.g., Excel, Word, PowerPoint).
• Strong analytical and problem-solving skills.
• Ability to prioritize multiple tasks to meet strict monthly deadlines.
• Proactively approaches job duties and potential problems.
• Detail oriented with strong organizational and documentation skills.
• Laboratory etiquette & skills.
• Knowledge in food ingredient chemistry.
• Equipment Used
• Laboratory research equipment: glassware, pipettes, pH meter, water bath, high-shear mixer, homogenizer, centrifuge, particle size analyzer, viscometer, rheometer, turbiscan, spectrophotometer, texture analyzer, kitchen appliances etc.
• Typical office equipment: PC, printer/scanner.
• Working Conditions
• Time split between pilot plant, office and lab environments. There may be extended periods of sitting or standing at a computer screen or counter.
• Interacts closely with personnel in other departments and Company locations.
• Interacts closely with middle and senior management personnel.
• Extensions of regular working hours are occasionally necessary to complete time-sensitive projects or to respond to emergencies.

Benefits

Additional Information

The Food Science Associate works on the characterization of plant proteins and other food ingredients and supports development of plant-based food and beverage products. This role involves taking responsibility for planning and executing experiments and/or sensory trials, leading activities within cross-functional projects, presenting data and collaborating closely with research, analytical, engineering and product development teams. Primary Responsibilities/Essential Functions - Take responsibility to elaborate approach and execute trials by being given general direction. - Lead activities within cross-functional projects. - Conduct experiments to characterize and evaluate functional properties of proteins and other food ingredients and validate performance in adequate model formulations. - Develop and/or optimize characterization methods and model recipes based on literature and/or experience and write SOPs. - Capture, analyze and present results to colleagues and stake holders. - Support food and beverage product development on the kitchen and the pilot plant scale. - Give technical support to commercial team and customers. - Ensure all the results are reported in a quality and timely manner. - Carry out basic troubleshooting of used equipment. - Keep order and hygiene in all areas. - Practice LDC's safety standards at all times. - Support innovation pipeline, business case development, and IP filings Additional Responsibilities Functions - Contribute to training and capability building. - Attend Ingredient shows and host the Plant Protein booth, engage with customers, support commercial efforts. - Other duties as assigned by management. Education/Professional Certifications/Licenses - Bachelor's degree in food science, protein chemistry, biochemistry, chemical engineering, chemistry, biology, or a related field with 2+ years of experience. - Alternatively, Associate in Science, Food Science and Technology or related field degree with 4+ years of relevant food industry experience.

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