Yeast Protein R&D Technologist

Konvert HR NV; Louvain-la-Neuve; On-site; EUR 54,000 - 66,000; Full time

Benefits offered by this job

International R&D initiatives

Career development

Competitive salary and benefits

Job summary

Konvert HR NV is seeking a scientifically driven professional to design, develop, and optimize yeast-protein-based solutions for sports nutrition, plant-based dairy substitutes, and bakery applications. You will steer formulation and prototype improvements across Europe with international R&D teams.

Join a global biotechnology organization offering ongoing learning, cross-disciplinary collaboration, and a competitive salary package with employee benefits.

Qualifications

• Master's degree in Food Science, Food Technology, Food Engineering, or a closely related field.
• Background in product formulation and application development within food systems such as sports nutrition, plant-based alternatives, bakery products, or similar sectors.
• Strong expertise in sensory assessment, product characterization, and structured evaluation methodologies.
• In-depth knowledge of ingredient performance and protein functionality in complex food matrices.
• Ability to independently plan trials, execute experiments, and draw meaningful conclusions.
• Excellent analytical and troubleshooting abilities related to formulation challenges.
• Effective interpersonal and communication skills for cross-department collaboration.
• Commercial awareness to translate innovations into customer benefits.
• Fluent English for international collaboration.
• Willingness to travel across Europe for meetings and knowledge sharing.

Responsibilities

• Design, develop, and enhance yeast-protein-based solutions for food applications.
• Drive recipe development and prototype improvement for targeted functionality.
• Analyze sensory results and translate insights into formulation refinements.
• Perform competitive product assessments and monitor industry developments.
• Convert customer requirements into effective technical concepts and scalable solutions.
• Provide technical expertise for customer projects, including demonstrations.
• Partner with marketing, commercial, and international R&D teams to deliver innovations.
• Maintain adherence to regulatory guidelines, quality requirements, and R&D procedures.

Skills

Fluent English

Trial planning

Experiment execution

Analytical thinking

Troubleshooting

Protein functionality

Sensory assessment

Interpersonal skills

Commercial awareness

Cross-functional collaboration

Education

Master's degree in Food Science

Job description

Key Responsibilities

• Design, develop, and enhance yeast-protein-based solutions for a range of food applications, including sports nutrition products, plant-based dairy substitutes, and baked goods.
• Drive recipe development and continuous prototype improvement to achieve targeted functionality, such as texture enhancement, emulsification, gel formation, and overall product performance.
• Analyze sensory evaluation results and transform insights into actionable recommendations for formulation refinement and product advancement.
• Perform competitive product assessments and monitor industry developments related to proteins and functional ingredients.
• Convert customer requirements and market expectations into effective technical concepts and scalable product solutions.
• Provide technical expertise for customer-focused projects, including prototype preparation, issue resolution, and technical demonstrations.
• Partner with commercial, marketing, and international R&D teams to deliver innovative products aligned with business objectives.
• Maintain adherence to regulatory guidelines, quality requirements, and internal research and development procedures.

Qualifications & Skills

• Master's degree in Food Science, Food Technology, Food Engineering, or a closely related field.
• Demonstrated background in product formulation and application development within food systems such as sports nutrition, plant-based alternatives, bakery products, or similar sectors. Talented early-career candidates with relevant academic projects or internship exposure are welcome to apply.
• Strong expertise in sensory assessment, product characterization, and structured evaluation methodologies.
• In-depth knowledge of ingredient performance, protein functionality, and interactions within complex food matrices.
• Ability to independently plan trials, execute experiments, and draw meaningful conclusions from technical findings.
• Excellent analytical and troubleshooting abilities related to formulation challenges and product improvement.
• Effective interpersonal and communication skills, with the ability to collaborate across departments and engage with customers.
• Commercial awareness and the capability to translate technical innovations into business and customer benefits.
• Fluent English communication skills, both verbal and written, for international collaboration.
• Flexibility to travel for customer meetings, industry exhibitions throughout Europe, and knowledge-sharing activities with the headquarters in China.

What We Provide

• The opportunity to contribute to cutting-edge yeast protein technologies and support the future of sustainable nutrition.
• Participation in international R&D initiatives alongside diverse, multidisciplinary teams worldwide.
• Ongoing learning, professional advancement, and long-term career development within a global biotechnology organization.
• An attractive salary package complemented by competitive employee benefits.

Experience

• Minimum 5 years of professional experience in protein applications, food ingredient innovation, or a comparable technical field.