Food Scientist

About the Opportunity

Join an innovative, fast-growing food technology company redefining sustainable protein. With a strong startup culture and recent rebranding, the organization is shifting toward a B2B model—partnering directly with leading CPG brands to incorporate its proprietary protein into next-generation food and biomaterial applications.

This is a unique opportunity to work alongside forward-thinking scientists in a collaborative, energetic environment where your research directly influences commercial strategy and product development.

The Applications Science Research Associate will support ingredient and product development initiatives focused on evaluating and optimizing protein functionality across various food systems—particularly dairy and dairy-alternative applications.

This role blends laboratory execution with analytical problem-solving. You will generate and interpret data that informs how protein ingredients can be modified and positioned for use in customer-facing applications.

• Conduct functionality testing of protein ingredients (viscosity, dispersibility, tribology, solubility, emulsification, foaming, gelation).
• Develop model systems to simulate real-world food applications.
• Evaluate physical properties, stability, and shelf-life performance of ingredient systems.
• Analyze data and present findings to internal technical teams.
• Support product ideation and experimental design in collaboration with scientists.
• Maintain laboratory inventory, equipment, and compliance with safety protocols.
• Organize workflow and prioritize testing to meet project timelines.

• Bachelor’s degree in Food Science, Chemistry, or related field.
• 2+ years of experience in a laboratory or production environment.
• Hands-on experience in food ingredient development (dairy strongly preferred).
• Understanding of ingredient functionality in liquid systems (e.g., modified starches, gums, gelation systems).
• Experience working with protein ingredients and functional testing.
• Strong analytical and problem-solving skills.
• Comfortable presenting data and communicating with technical teams.
• Proficient in Microsoft Teams, Zoom, and Outlook.
• Ability to lift up to 50 lbs.
• Willingness to work in a 6-month contract-to-hire role.

• Master’s degree or advanced technical training.
• Experience in industrial food product development or ingredient applications.

• High-growth, startup-style environment with real impact potential.
• Opportunity to work on cutting-edge sustainable protein and biomaterial innovations.
• Exposure to emerging B2B partnerships within the food and materials industries.
• Collaborative team of experienced scientists and innovators.
• Strong potential for long-term growth upon conversion.