Senior Texturization Scientist - Alternative Proteins

Cleveland, OH

Posted: 08/20/2019 Industry: Laboratory - Food & Beverage Job Number: 328.19B Pay Rate: 85,000 - 125,000

Job Description

Senior Texturization Scientist – Alternative Proteins


Discover and develop differentiating technologies leading to innovative products, while advancing the fundamental understanding of alternative protein sources and processes and their impact on product attributes and Nutrition Health and Wellness.  Support the development of Strategic Technology Roadmaps in the area of alternative proteins transformation and support or lead the execution of prioritized projects, effectively engaging internal and external resources and competencies for timely delivery.  Provide expert support to the execution of the Innovation, Renovation and Technical Assistance projects in support of Frozen and Chilled Foods.


  • 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
  • Identify, assess and document potential patentable ideas and follow established processes to decide on potential patent filling
  • Ensure consumer and business relevance of research work by applying knowledge of driver of liking, timely engaging product development groups and consumer / marketing teams in the assessment of technology exploration and development
  • 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
  • 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
  • Develop and advance expertise in strategic areas of transformation of alternative proteins as assigned
  • Contribute to relevant projects as a member of interdisciplinary / taskforce teams providing specific expert support in alternative proteins processing
  • Document projects and communicate their progress utilizing R&D project management and documentation systems as well as project updates and taskforce meetings and minutes
  • Identify needs for specific / new analytical methodologies and tools and work with internal and external resources to define effective ways of addressing the needs
  • Coach and mentor other scientists and technologists within the department and across the organization as appropriate
  • 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

JO:  328.19BMR

Job Requirements


  • Or PhD. Degree in appropriate field and active academic or industry research & development work in the field of Alternative Proteins, particularly around texturization, e.g. extrusion or similar processes
  • 3-5 years of specific experience
  • Solid theoretical and practical understanding of alternative proteins and texturization / extrusion to create desired fiber structure, appearance and textural attributes (e.g. meat analogues)
  • Thesis / research work related to alternative proteins is high considered, particularly on extrusion, texture / fiber creation, high moisture extrusion, emerging technologies, current and evolving ingredients, etc.
  • Hands-on pilot plant experience with sound understanding on process conditions and ingredient impact on desired structure, appearance and textural attributes of alternative proteins
  • Good understanding of impact of ingredients and process of 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
  • Excellent communication skills through written and oral presentation abilities, providing clear and concise explanations of science and technology to technical and non-technical audiences
  • Good project management and organizational skills to lead / execute complex tasks in a cross-functional environment
  • Demonstrated solid research skills, curiosity and creative / innovative approaches to assess problems and solutions. Proven ability strategize design and execute experimental plans
  • Proactive, self-driven, results and action oriented, demonstrating passion, strong teamwork spirit, open mind and flexibility

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

JO:  328.19BMR


Meet Your Recruiter

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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