DO YOU WANT TO MAKE A DELICIOUS DIFFERENCE?

As our Maillard Reaction & Flavor Chemistry Senior Research Scientist you will improve our Choviva Concentrate flavor base. You increase the potency of the flavor of the concentrate and improve the quality by engineering the flavor closer to genuine cocoa. You will also be improving the color of our concentrate.

THE PERFECT RECIPE OF SKILLS & EXPERIENCE

• Master’s degree or Ph.D. in Food Chemistry, Organic Chemistry, Food Science, or a related discipline with a focus on Maillard reaction chemistry
• Minimum of 3 years in a similar role, with specific experience working on Maillard reactions in the food industry, ideally focused on chocolate or flavor development
• At least theoretical knowledge in analytical techniques (e.g., GC-MS, LC-MS, HPLC) to analyze Maillard reaction products and reaction pathways
• Advanced understanding of reaction kinetics, thermodynamics, and factors influencing Maillard reactions, such as temperature, pH, time, moisture content, etc.
• Experience with designing reaction systems to control or manipulate flavor, aroma and color outcomes
• In-depth understanding of food safety and regulatory guidelines, especially concerning Maillard reaction byproducts (e.g., acrylamide) and familiarity with sustainable ingredient sourcing and processing practices

ABOUT US

We are on a mission to revolutionise the future of food. Driven by a passion for sustainability and innovation, we create groundbreaking food ingredients that break free from the limits of traditional resources, like cocoa. Using only natural ingredients, we aim to reshape the food industry into one that is socially just, environmentally conscious, and full of flavour.
As an equal-opportunity employer, we are committed to fostering diversity and inclusion, starting from evaluating all applications fairly. We encourage applicants from all backgrounds and abilities to apply

Please refer the Job description for details