Research Associate: Food Scientist

Wild Type

About the job

- Design and execute culinary and scientific experiments in a small team

- Perform standard protein, carbohydrate, and lipid assays

- Prepare prototype samples for presentation and sensory testing

- Test novel ingredients, preparations, and production methods

- Work with our tissue engineering team to push the boundaries of traditional cell propagation and differentiation methodologies to larger 3D environments

About you

- Mission-driven, resourceful, creative, positive disposition, and entrepreneurial

- Ability to move projects forward in the face of continuously evolving priorities and timelines

- Contribute to an environment of scientific curiosity, promoting the exchange of ideas

- BA/BS or MS in food sciences, materials science, chemistry, polymer chemistry, or related field

- Good understanding of protein behaviors in foods; fats and oils chemistry a plus

- Preferred, but not required: knowledge of food processing technology, food cost and scaling, food sensory properties analyses, ingredient regulatory framework, and food storage and packaging

- Preferred, but not required: standard protein and small molecule separation and characterization techniques (e.g., SDS-PAGE, capillary electrophoresis, enzymology, NMR, FITR, CD, UV/Vis/Fluorescence spectroscopy, HPLC, LC/GC-MS)

Sounds interesting?