Food Materials Scientist

Protein Report; Toronto; On-site; CAD 70,000 - 90,000; Full time

Job summary

An innovative plant-based food company in Toronto is seeking a Food Scientist to join their team. The role involves developing new meat analog products, improving formulations, and conducting research. The ideal candidate will have a strong background in food science and product development with 5+ years of experience. Competitive salary and benefits are offered in a fast-paced environment.

Benefits

Highly competitive salaries

Paid time off

Inclusive workplace culture

Qualifications

• 5+ years of product development experience in a food or food ingredient company.
• Hands-on experience in food product design and execution of experiments.
• Excellent time management and communication skills.

Responsibilities

• Support innovation processes including brainstorming and concept development.
• Design and execute experiments to improve formulations.
• Maintain laboratory equipment and ensure safety compliance.

Skills

Understanding of hydrocolloids

Product development experience

Food texture development

Statistical analysis

Teamwork

Education

BS in a scientific discipline

Tools

Texture analyzer

Colorimeter

Job description

At New School Foods, our mission is to accelerate the transition to akinder, healthier, alt-protein-first food system. Using plant-basedingredients & our proprietary production technologies, we createzero-compromise seafood alternatives designed for the average consumer.Our healthy, whole-muscle, plant-based filets are made to look, cook,taste and flake just like fish. All with a lower carbon footprint, andwithout harming the ocean.

Through our focus on continuous R&D, we are building products that don’tjust make change easier, they make it rewarding. They say “there areplenty of fish in the sea” - come be a part of the New School team, andlet’s make sure it stays that way.

THE ROLE

We are looking for a talented Food Scientist / Senior Food Scientist tojoin our fast-growing team. This self-motivated, creative, andresults-oriented individual will have an understanding of the physicaland chemical properties of food ingredients, specifically,hydrocolloids, starches, plant proteins, and their interactions. Youwill leverage your extensive hands-on experience in food productdevelopment to create new meat analog products with improved nutritionalquality, flavor, appearance, and texture. You must exhibit the abilityto think beyond standard methods, independently lead and reachconclusions, and clearly deliver results. You’ll have the opportunity tomake an immediate impact in our product formulations and initiate newcreative product concepts.

In this role, you will work closely with a team of food scientists atour Toronto-based R&D lab & kitchen to develop and modify the texture ofour plant-based meat. Demonstrated research should includecharacterizing and / or understanding the structure / function relationshipof proteins, particularly in novel food products and systems.

RESPONSIBILITIES

• Actively support the innovation process : brainstorming and ideationsessions, concept development, concept screening, andcommercialization in compliance with food safety standards
• Improve existing methods and formulations to enhance theirorganoleptic properties, texture, nutritional profiles, and cookingprofile, using personal expertise, materials procurement, literatureand IP research, etc.
• Design and execute experiments and prepare results for review; plantasks with some guidance
• Create and characterize hydrocolloids-starches-protein interactions
• Participate with scientists in the drafting of patents, scientificpapers, presentations
• Perform high throughput screening and carry out shelf-lifeexperiments
• Maintain a laboratory notebook, upload data into online an knowledgemanagement system and present research findings in a succintwell-organized manner to the team
• Apply statistical analysis tools to analyze and interpret the data,derive conclusions, and translate them into optimizing the productperformance
• Maintain and operate a broad array of sample preparation andanalytical equipment (texture analyzer, colorimeter etc)
• Provide general laboratory support, purchase equipment and supplies,maintain a clean, organized, and safe work area, including routinemaintenance & cleaning of equipment, utensils and work surfaces, andensure compliance with all safety policies and practices.

SKILLS & TRAITS

Embraces the mission and purpose of New School Foods

Excitement for working in a fast-paced environment, with highenergy, creativity, personal dedication, accountability andownership

Understands and thrives in an unstructured startup environment andis able to develop structure and process where required whilemaintaining flexibility and agility

Excellent time management, teamwork, and communication skills, withability to manage multiple projects and priorities

Demonstarted ability to work collaboratively within a highperformance team

Adaptable to evolving scientific and business priorities

Willingness to grow in a dynamic environment and handle constantlyevolving objectives.

EXPERIENCE

BS in a scientific discipline (materials science, physics orbiophysics, chemistry, physical chemistry, biological or chemicalengineering, or a related field) with 5+ years of productdevelopment experience in a food and / or food ingredient company

Experienced in food product design, including formulation,ingredient functionality and interaction, process design, productscale-up, plant testing and commercialization

Experience in food texture development and emulsion formulation

Experience in designing and executing experiments and analyzingresults

Hands-on experience characterizing and quantifying food ingredientssuch as proteins, fats, hydrocolloids, flavorants, colorants, andnutrients using chemistry, rheology, texture analysis, and otherscientific means

Demonstrated knowledge of lab techniques and instrumentation asevidenced by experience with several specialized instruments

Knowledgeable about the structural / functional properties ofproteins, starches, hydrocolloids, and ideally how they function infood-related materials

New School Foods offers highly competitive salaries and benefits, paidtime off, and more. This position is for our Toronto, Canada location.

Please note that New School Foods has a COVID-19 vaccination policy tosafeguard the health and well-being of our employees. All employees arerequired to be Fully Vaccinated as a condition of employment. At NewSchool Foods, we believe that the success of our mission requiresdiverse perspectives and backgrounds. We’re committed to creating aninclusive culture as we know that diverse teams build better productsand generate better ideas. We strongly encourage applications fromeveryone regardless of race, religion, colour, national origin, gender,sexual orientation, age, marital status, or disability status.

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