Ingredient Scientist – Protein

AmaranthLabs; Oxford; On-site; GBP 35,000 - 45,000; Full time

Job summary

A foodtech startup in Oxford is seeking a highly motivated Ingredient Scientist. The role focuses on protein purification, characterization, and developing market-ready ingredients. Applicants should have at least 3 years of experience and relevant education in Food Science or Biochemistry. The position offers a competitive salary, performance bonuses, and learning opportunities in a stimulating environment.

Benefits

Competitive salary

Performance bonus

Gym membership

Ongoing learning opportunities

25 days of holiday plus bank holidays

Qualifications

• 3+ years of experience in protein ingredient development.
• Strong background in protein purification and characterization.
• Proficiency with advanced analytical tools.

Responsibilities

• Apply advanced protein purification and fractionation techniques.
• Design experiments to characterize protein isolates.
• Develop and refine functional testing protocols.
• Generate application-focused prototypes across multiple categories.
• Collaborate with external partners to access advanced analytics.

Skills

Protein chemistry

Technical expertise

Collaboration

Data interpretation

Sustainability mindset

Education

BSc in Food Science

MSc in Food Chemistry

PhD in related discipline

Tools

SDS-PAGE

HPLC

FTIR

DSC

Rheometry

Job description

About Us

AmaranthLabs is a UK-based foodtech startup on a bold mission: to build the world’s first end-to-end platform to fully valorise amaranth – a climate-resilient, nutrient-dense ancient grain with its nutritionally complete functional protein and smallest granule among all known starches

The role

We are seeking a highly motivated Ingredient Scientist with significant experience in plant-derived proteins to join our R&D team. With a specific focus on protein purification, characterisation and formulation, this role will be instrumental in establishing the foundation for stable, effective, and marketable products. We are looking for individuals with a strong background in food science, biochemistry or formulation sciences, along with experience in developing market-ready ingredients for the food industry

We would love to meet candidates from a variety of backgrounds, and therefore urge applicants to apply for this role even if they feel they might not meet all of the required experience

What you’ll do

• Apply advanced protein purification and fractionation techniques (chromatography, ultrafiltration, isoelectric precipitation, membrane technologies) to enhance purity, yield, and functional traits
• Design and conduct experiments to characterise protein isolates and concentrates, analysing molecular weights,amino acid composition, secondary structure, and physicochemical properties
• Develop and refine functional testing protocols (emulsification, solubility, gelation, foaming, heat stability, water-holding capacity) for comparative benchmarking against commercial plant-protein ingredients
• Generate application-focused prototypes across multiple categories (bakery, dairy analogues, ready meals, sauces, nutritional beverages), driving product performance validation
• Prepare technical documentation including ingredient specifications, process SOPs, detailed formulation guides, and datasets for internal knowledge capture, client demonstrations, and regulatory compliance
• Collaborate with external partners (academic labs, CROs, equipment suppliers) to access advanced analytics (e.g., LC-MS, DSC, rheology, NMR) and pilot-scale processing technologies
• Support commercial engagement by leading technical demonstrations, preparing client-ready application samples, and interpreting experimental data for external stakeholders
• Ensure accurate record-keeping for all R&D activities to enable reproducibility, protect intellectual property, and support future patent filings
• Monitor emerging technologies and innovation trends in alternative proteins, ingredient processing, and sustainable food systems to proactively identify new product opportunities
• Work cross-functionally with senior leadership to align technical development with strategic business objectives and go-to-market activities

What we’re looking for

• BSc and MSc (PhD desirable) in Food Science, Food Chemistry, Biochemistry, Protein/Enzyme Technology, or a related discipline
• 3+ years’ industrial or post-doctoral experience in protein ingredient development, ideally within the plant-based or functional food sector
• Strong technical expertise in protein chemistry, structure-function relationships, and modification methods (enzymatic hydrolysis, heat treatment, pH shifting, extrusion)
• Hands-on proficiency with protein isolation, purification, and advanced characterization tools (SDS-PAGE, HPLC, DSC, FTIR, rheometry, particle size analysis, surface hydrophobicity)
• Familiarity with scale-up considerations including pilot processing, drying technologies (spray- and freeze-drying), and implications for ingredient stability
• Proven track record of ingredient-to-market workflows, including data interpretation, specification generation, and formulation into commercial product matrices
• Demonstrated ability to work collaboratively in interdisciplinary teams, with strong communication skills to bridge technical and commercial perspectives
• A proactive and resourceful mindset with a passion for sustainable food innovation and for addressing challenges in the alternative protein space

Perks & benefits

• A competitive salary + performance bonus + share option scheme
• Brand new lab and office space in Abingdon Science Park (Oxfordshire)
• 25 days of holiday, plus bank holidays
• Gym membership
• Ongoing learning and career development opportunities

Location

Main lab facility – Abingdon Science Park, Oxfordshire