Your role in a nutshell:

As Food Technology Scientist for Novel Processing Technologies, you will scout, test, and scale up processing methods that let the team build minimally processed, plant-based snacks without giving up on taste, texture, or shelf life. You will be the link between early-stage lab work and full production, working closely with scientists, product developers, and manufacturing colleagues to get processing conditions and product quality right at every scale.

Key Responsibilities

Processing & Technology Optimisation

• Scout and assess emerging processing technologies in line with the R&D roadmap and longer-term strategy
• Design and run lab and pilot-plant trials to test novel processing technologies on relevant product prototypes
• Bridge benchtop R&D and full industrial production, managing both upscaling and downscaling challenges
• Work with scientists, product developers, and manufacturing teams to optimise yield and product quality, including taste, texture, and shelf life
• Investigate the effects of minimal processing techniques such as air drying, baking, cold pressing, and extrusion on nutritional integrity and processed status
• Explore new texturisation methods to build structures that improve textural attributes such as crunch, crispiness, and chewiness in snacks
• Explore new processing technologies that extend shelf life naturally

Qualifications & Skills

• Master's or PhD in Food Technology, Food Engineering, Chemical Engineering, or a related field
• At least 3 years of experience with plant-based food processing; experience in snack formulation and/or clean-label product development is an advantage
• Strong knowledge of emerging food processing technologies
• Experience with texturisation techniques and improving texture and mouthfeel
• Strong problem-solving and creative thinking skills
• Able to work cross-functionally