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Principal Food Scientist
2 months ago
We are a leading provider of innovative food solutions, dedicated to accelerating the transition to a kinder, healthier, alt-protein-first food system. Our mission is to create zero-compromise seafood alternatives that are designed for the average consumer, using plant-based ingredients and proprietary production technologies.
The RoleWe are seeking an experienced and innovative Principal Food Scientist to lead our laboratory R&D activities. The successful candidate will have significant responsibility and influence on the design of our food science R&D and product development platform.
Key Responsibilities- Improve existing processes and formulations to enhance the organoleptic properties, texture, nutritional profiles, and cooking profile of our products, leveraging personal expertise, ideation with team members, literature and IP research, experimentation, materials procurement, etc.
- Drive new product development from ideation to bench-top prototypes to pilot production to consumer use, ensuring compliance with food safety standards.
- Design and execute experiments, write SOPs & protocols for new procedures, synthesize data and prepare results for review.
- Create and characterize hydrocolloid-starch-protein systems and develop an understanding of their macromolecular interactions.
- Lead collaborative interactions with a broad group of external partners, including academic researchers, analytical service providers, consultants, ingredient suppliers, equipment manufacturers, IP lawyers, and regulatory professionals.
- Continuously search for and vet advanced technologies that complement areas of strategic focus, and gather insight into new ingredient technologies.
- Perform ingredient screening, carry out shelf-life experiments, and develop well-defined test objectives for sensory experiments.
- Participate with scientists in the drafting of patents, scientific papers, presentations.
- Provide training and experimental guidance for a small team of scientists.
- Maintain a laboratory notebook, upload data into an online knowledge management system, and present research findings in a succinct, well-organized manner to the team.
- Maintain and operate a broad array of sample preparation and analytical equipment (texture analyzer, colorimeter, etc.).
- Provide general laboratory support, purchase equipment and supplies, maintain a clean, organized, and safe work area, including routine maintenance & cleaning of equipment, utensils, and work surfaces, and ensure compliance with all safety policies and practices.
- PhD in a scientific discipline (materials science, physics or biophysics, chemistry, physical chemistry, biological or chemical engineering, or a related field) with 5+ years of product development experience in a food and/or food ingredient company, or M.S. with 7+ years of experience or B.S. with 12+ years of experience.
- Experience in food product design, including formulation, ingredient functionality and interaction, sensory analysis, process design, product scale-up, plant testing, and commercialization.
- Expertise in food texture development and emulsion formulation.
- Proven ability to leverage scientific insight towards the development of food processes and/or products.
- Hands-on experience characterizing and quantifying food ingredients such as proteins, fats, hydrocolloids, flavorants, colorants, and nutrients by developing unique analytical methods using chemistry, rheology, texture analysis, and other scientific means.
- Demonstrated knowledge of lab techniques and instrumentation as evidenced by experience with several specialized instruments.
- Knowledge of industry standard processing techniques and the ability to research, design, and implement disruptive technologies new to the industry.
- Knowledgeable about the structure/function properties of proteins, starches, hydrocolloids, and how they function in food-related materials.
- Background in food industry standards of quality, food safety, and USDA/FDA regulations.
- Nice to haves but not required: Prior experimental research experience in a wet lab, experience in meat product or alternative/plant-based meat product formulation and commercialization, diverse experience with plant-based protein alternatives preferred but not required.
We offer highly competitive salaries and benefits, paid time off, and more. This position is for our Toronto, Canada location.
We believe that the success of our mission requires diverse perspectives and backgrounds. We're committed to creating an inclusive culture as we know that diverse teams build better products and generate better ideas. We strongly encourage applications from everyone regardless of race, religion, color, national origin, gender, sexual orientation, age, marital status, or disability status.
