Overview

Summary
LDC is looking for a motivated and independent self-starter R&D scientist to join our plant protein business unit R&D group. This R&D team evaluates, purifies, and characterize novel plant proteins along with investigating ways to enhance their functionalities within food systems. This role will also interface with manufacture ready solutions (MRS) product development team on developing methods to characterize and prototype unique plant-based food and beverage products.

Main
Responsibilities
Along with the below listed responsibilities, the employee should conduct any other business related to the function as required by his supervisor.
• Generate ideas and convert them into successful experiments
• Active collaboration with product development, process engineering, and analytics
• Plan, manage, execute protein research from bench to pilot scale with goal, of improving protein functionality within model food & beverage system
• Bottom-up innovative methods for the design of plant proteins isolation, purification process and characterization process that will be future ingredients in MRS for our customers.
• Development of methods to characterize protein functionality within model food systems from a variety of plant protein sources
• Data visualization and statistical analysis of experimental results as well as interpreting and communicating the finding of R&D team to business unit
• Serve as a subject matter expert in plant protein research that can mentor and help develop internal talent
• Apply learning from patent landscape, and public research to short, mid and long term in-house and external partner collaborative projects

Experiences
• Knowledge of protein structure and function properties, polysaccharides, and fats within complex food matrix systems such as hydrocolloids, emulsions, foams, gels, etc. application of enzymes and chemicals for protein, oils, and polysaccharides modifications;
• Understanding of QA/QC, microbial safety, and sensory properties of protein and food products;
• Know-how in methods to characterize plant proteins and its use thereof in food and beverage systems using analytical methods such as rheology, texture analysis, particle size, scanning microscopy, proteomics, CD/DSC, SDS-PAGE, etc.,
• Broad view on plant-based food and beverage industry and markets, in-depth knowledge on products

Skills
• Excellent in verbal and written proficiency in English

Required
Languages
• English (Fluent)

Required
Education
• PhD in food science, protein chemistry, biochemistry, chemical engineering, chemistry, biology, or a related field. Alternatively, a master’s degree in the above fields, with 5+ years of relevant food industry experience

Tagged as: MID TO SENIOR LEVEL