Ingredient Scientist

Scientist position in a new facility with a place to develop skills and grow your career. Company paid benefits, engaging and dynamic work culture with an employee stock ownership program.

As an Ingredient Scientist in the ingredient science (Fy Science) team you will be responsible for designing, conducting, and analyzing experiments to develop new applications of a mycroprotein for use in food.  This includes identifying and evaluating new protein sources, evaluating functional ingredients, developing, and optimizing ingredient formulations, and conducting sensory and nutritional analysis.  This role will investigate the interaction and functionality of mycroproteins and other functional ingredients for the use in food.  They should have a deep understanding of protein-based ingredients and their functional properties, and the ability to apply that knowledge to the development of new food products.  The Ingredient Scientist / Senior Scientist would be expected to have a strong background in food science, ingredient science, and biochemistry as well as experience in laboratory techniques such as rheology, texture analysis and other analytical methods.  In addition to conducting experiments, the ingredient scientist would be responsible for interpreting data and communicating findings to a team of scientists, as well as collaborating with other departments such as R&D, QA/QC, product development and production.  Strong analytical and problem-solving skills, as well as experience in project management, are also important for this role.

As an Ingredient Scientist, you will be a key member of the Fy Science team in R&D serving as a subject matter expert for analyzing the chemical properties of food ingredients and determining how they interact with each other.  Additionally, they may work with other departments to improve the taste, texture, and appearance of products.  This position will report directly to the Manager of Fy Science.  This position will be based in Chicago, IL.

Duties & Responsibilities:

• Develop product prototypes on the bench, conduct pilot scales to establish data and make a technical case for product feasibility
• Understand interaction(s) of the ingredient in food matrices with other functional ingredients
• Design functionality assays to understand the impact of interactions of ingredients
• Work cross-functionally with product development to translate insights on ingredients and specific components to food prototypes
• Independently execute tasks including development of new assays, setting up new methods, regular sample handling, and developing analytical methods
• Maintain high level of awareness of technical trends and developments in the food and CPG industries
• Working well in teams to develop new technology and products you’d never achieve on your own

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Mike Walters at mwalters@cps4jobs.com.

JO:  32.23MW
#LI-MW1

Technical Qualifications:

• Ph.D. or Industry experience in Biochemistry, Analytical Chemistry, Food Science, or a related biological science field, with 5+ years of research expertise in food science (with an emphasis in ingredient functionality)
• Experience with formulation, optimization, and functional assays
• Expertise with a range of analytical techniques in food science
• Experience in food characterization and functionality of ingredients
• Experience in prototyping of food products with alternative proteins including process technology
• Interest in collaboration with multidisciplinary teams, and willingness to brainstorm in topics outside your area of research
• Ability to work independently, but as part of a wider team
• Willingness to mentor both senior and junior research colleagues
• Excellent communication, presentation, and organizational skills

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Mike Walters at mwalters@cps4jobs.com.

JO:  32.23MW
#LI-MW1