Location:Videbæk, DK
Are you a skilled and passionate Powder Functionality Scientist eager to apply your expertise in developing cutting-edge ingredients across sports, functional and medical nutrition areas? Are you excited about the prospect of working with state-of-the-art powder functionality technologies at laboratory and pilot scales? If so, we have an exceptional job opportunity just for you!
Arla Foods Ingredients, an independent company under the Arla Foods Group, is a world-renowned leader in milk-based ingredients, with a strong focus on functional protein powders. Our dedicated team of scientists plays a pivotal role in developing our innovative nutritional protein ingredients.
This is a remarkable opportunity for you to work in a research laboratory on protein powder functionality in an industrial setting. The overall task in this position will be to exploit and further develop your analytical capabilities and understanding of powder structure-function relationships to enable the next generation of high-performance powder ingredients with a special attention to hydration properties.

WHAT WILL MAKE YOU SUCCESSFUL

We are seeking an exceptional candidate for the role of Powder Functionality Scientist with a strong background in working with powders and their functionality possibly both in laboratory and pilot scale. The key in this work will be to link the detailed powder particle characteristics obtained in laboratory scale to spray drying and agglomeration parameters and/or protein feed composition.
The ideal candidates will possess an educational background in engineering, biochemistry/molecular biology, or a related field in the life sciences. Preference will be given to candidates with a Ph.D. degree and likely some postdoctoral experience. Most importantly, candidates must have previous experience in making improvements to powder functionality.
You have previous experience in a laboratory working with development and use of advanced analytical equipment and possess a deep understanding of spray drying and particle agglomeration—preferably with hands-on experience. You have previous experience with the characterization and optimization of powders using different approaches and techniques some of which may include reconstitution kinetics, particle size distribution, colorimetry, water activity, protein denaturation, solubility and absorption indices, hygroscopy, powder rheology, particle morphology and tensiometry.

In addition, candidates must possess the following qualifications:

• Extensive experience in working with proteins and understanding their biochemistry
• Knowledge of proteins, lipids, minerals, and their unique characteristics.
• Previous experience working with milk or whey proteins is highly desirable.

As the ideal candidate, you should demonstrate a structured and proactive approach, with a perfect balance of independence and teamwork. You must have the ability to work effectively both as part of a team and on your own. Part of our projects are conducted in collaboration with leading university groups and you will become part of a strong academic environment in the area of protein functionality.
At Arla Foods Ingredients R&D, English is the common language as we are an international organization.

• Be the frontrunner in our research on powder functionality and facilitate transformation of knowledge into improved ingredients.
• Collaborating with research, NPD and application teams.
• Planning and executing trials, primarily in the research laboratory but occasionally also in pilot scale. Analyzing and documenting data to support the ongoing research and development of ingredients.
• Represent Arla Foods Ingredients in external research projects, e.g. with universitie