Food Research Technician II

DUTIES INCLUDE:

• Creating new food products from food ingredients
• Treating foods and their ingredients as matter with measurable properties
• Treating flavor creation and definition as a result of chemical reactions during cooking
• Researching literature and prior art to aid in solving new problems
• Use of lab instrumentation like texture analyzer, rheometer, moisture analyzer, etc.
• Working in a professional kitchen environment: handwashing, knife safety, dishes, etc.
• Iterating recipes using spreadsheets and electronic systems
• Analyzing/interpreting data, including design of experiments and procedural optimization
• Producing food for sensory, perception, and general evaluation
• Coordinating external lab tests
• Maintaining a food-safe working environment: wiping down surfaces, sanitizing surfaces and utensils, proper refrigeration and storage, etc.

IDEAL EXPERIENCE:

• BA/BS/BPS or higher in chemistry, physics, food processing, engineering, microbiology, biology or similar field
• Minimum of one year relevant professional experience; 3-5 years preferred
• Demonstrable ability to apply general analytical and problem-solving skills to food systems
• Comfort with a fast-paced start-up environment and remote communication
• Bonus points for QA/QC or sensory experience