Protein Scientist / Meat Analogues

Cleveland, OH

Posted: 08/09/2019 Industry: Laboratory - Food & Beverage Job Number: 327.19MR Pay Rate: 75,000 - 105,000

Protein Scientist / Meat Analogues

JOB SUMMARY: 
Discover and develop differentiating technologies leading to innovative products in the meat analogue area, while advancing the fundamental understanding of alternative protein sources and processes and their impact on product attributes and Nutrition Health and Wellness. Develop strategic Technology Roadmaps in the area of alternative proteins and manage the execution of the prioritized projects, effectively engaging internal and external resources and competencies for timely delivery. Provide expert support to the execution of Innovation, Renovation and Technical Assistance projects in support of Frozen, Chilled and Ambient Foods.


PRIMARY RESPONSIBILITIES:

1. As a member of multi-disciplinary teams, provide expert input and leadership for the definition and execution of strategic Alternative Protein Technology Roadmaps. Carry out research and development activities, to advance the prioritized multi-generation activities of the roadmaps.
2. Identify, assess and document potential patentable ideas and follow established processes to decide on potential patent filling.
3. Ensure consumer and business relevance of research work by applying knowledge of drivers of liking, timely engaging product development groups and consumer / marketing teams in the assessment of technology exploration and development.
4. Manage strategic relationships across a diverse group of external resources including innovation partners, start-ups, universities, research institutes, technology providers, suppliers, etc., to ensure optimal use of internal resources and potential opportunities for acquisition or partnerships for novel technologies.
5. Function effectively as a Project Manager and S&T Roadmap Manager as assigned. Plan and execute the necessary laboratory, bench-top and pilot plant trials coordinating all necessary resources internally and externally and utilizing various trial, recipe and nutritional management systems
6. Develop and advance expertise in strategic areas of transformation of alternative proteins as assigned
7. Contribute to relevant projects as a member of interdisciplinary / taskforce teams providing specific expert support in alternative proteins processing. 
8. Document projects and communicate their progress utilizing R&D project management and documentation systems as well as project updates and taskforce meetings and minutes.
9. Identify needs for specific / new analytical methodologies and tools and work with internal and external resources to define effective ways of addressing the needs.  
10. Coach and mentor other scientists and technologists within the department and across the organization as appropriate.
11. Keep abreast of relevant Science and Technology developments and evolving ingredients by maintaining active contacts with R&D Centers, Networks, Innovation Partners, Universities and Industry / Professional organizations.

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

JO:  327.19MR
#LI-MR1

 

REQUIREMENTS AND MINIMUM EDUCATION LEVEL:

  • Or PhD. In Food Science / Food Technology or a similar appropriate field. Specialization in an area related to proteins is required with flexibility as to how this specialization was achieved.  It could be any combination of special academic knowledge in plant proteins like grain proteins, soy, legumes, but also meat science combined with applied knowledge on meat analogues.  The ability to apply protein knowledge to meat analogues is required

 EXPERIENCE:

  • 3-5 years of industry experience. The level of the position might be adapted based on specific education, training and experience
  • Solid theoretical and practical understanding of alternative proteins and key functionalities like gelling, texturization, emulsification
  • Thesis / research work related to alternative proteins is highly considered. Any combination of specific knowledge of grain proteins, soy, legumes, but also meat science is acceptable, as long as it can be related to production of meat analogues
  • Hands-on pilot plant experience with sound understanding on process conditions and ingredient impact on desired structure, appearance and textural attributes of alternative proteins
  • Solid understanding of impact of ingredients and process on nutritional aspects of alternative proteins
  • Good understanding of established commercial meat analog technologies is also relevant (ingredients, formulation, forming, binding, etc.) as well as related product development approaches

SKILLS

  • Excellent communication skills through written and oral presentation abilities, providing clear and concise explanations of science and technology to technical and non-technical audiences
  • Demonstrated project management and organizational skills to lead / support projects in a cross-functional environment, include multiple interfacing with internal and external stakeholders and partners. Deliver stretch objectives on time and budget
  • Demonstrated solid research skills, curiosity and creative / innovative approaches to assess problems and solutions. Proven ability to strategize, design and execute experimental plans
  • Proactive, self-driven, results and action oriented, demonstrating passion, strong teamwork spirit, open mind and flexibility
  • Ability to coach, train, and mentor technical team members

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

JO:  327.19MR
#LI-MR1




 

 

Mary Rigas
Section Manager/ Sr. Technical Recruiter

I specialize in connecting talent within the Food and Beverage Industry and proud to be part of CPS, Inc., which is on Forbes Top 20 Recruiting Firms list for 2017.

Being a manager and senior recruiter in the Food & Beverage group, our specialties include product development, quality, nutrition, regulatory, sensory, flavor development and application from entry level to executive.

I am part of a team of seven which provides more positions for candidates to consider and more candidates for client companies to consider.  We pride ourselves in building long lasting relationships and assisting both candidates and client companies in achieving their goals.

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