Research Scientist

Bo InnoHealth Biotechnology Company Limited; Hong Kong; On-site; HKD 600,000 - 900,000; Full time

Benefits offered by this job

Competitive compensation

ITF living allowances for PhD holders

Career growth in cross-border projects

Job summary

Bo InnoHealth Biotechnology Company Limited is seeking a high-caliber Research Scientist to lead R&D projects focused on functional food formulations, fungal-derived ingredients, and metabolic health applications.

You will collaborate with the core technology team to optimize emulsion systems, validate ingredient stability, and translate laboratory findings into commercial dairy alternatives and health supplements.

Qualifications

• Master’s or Ph.D. in a STEM field (Food Science, Biotechnology, Biochemistry, Microbiology, Chemical Engineering) with HK ITF Research Talent Hub eligibility.

Responsibilities

• Design, execute, and troubleshoot fungal extraction, prebiotic formulation, and natural emulsion systems.
• Develop and test application prototypes (low-fat dairy substitutes, reduced-fat bakery, functional desserts).
• Perform rheological, microbial, shelf-life, and nutritional analyses on prototypes.
• Lead technical deliverables for grants and prepare SOPs, dossiers, and IP filings.
• Collaborate with commercialization teams, contract manufacturers, and client kitchens to scale up lab prototypes and present results.

Skills

Food formulation

Hydrocolloids

Fat replacement technology

Prebiotic research

Analytical techniques

Rheology

Microbiology assays

SOP documentation

Bilingual: English/Cantonese

Education

Master’s or Ph.D. in Food Science/Biotechnology/Biochemistry/Microbiology/Chemical Engineering

Job description

Bo InnoHealth Biotechnology Company Limited View all jobs

We are seeking a high-caliber, drive-oriented Research Scientist to lead and execute R&D projects focused on functional food formulations, novel fungal-derived ingredients, and metabolic health applications.

This role bridges academic-level biotechnology innovation with commercial food product development. You will work closely with our core technology team to optimize emulsion systems, validate ingredient stability, and drive new application pipelines (such as dairy alternatives, bakery fat replacers, and health supplements).

Key Responsibilities

• R&D & Product Formulation:
  • Design, execute, and troubleshoot experimental protocols for fungal extraction, prebiotic formulation, and natural emulsion systems.
  • Develop and test application prototypes (e.g., low-fat dairy substitutes, reduced‑fat bakery, functional desserts) ensuring sensory, textural, and stability standards.
• Analytical & Functional Testing:
  • Perform rheological, microbial, shelf-life, and nutritional analyses on novel ingredient prototypes.
  • Design and oversee in vitro or in vivo functional assays to evaluate prebiotic activity and metabolic health benefits (e.g., gut microbiota modulation, glycemic impact).
• Project & IP Management:
  • Lead technical deliverables for government/institutional grants (e.g., Innovation and Technology Fund / ITF Research Talent Hub projects).
  • Prepare experimental documentation, standard operating procedures (SOPs), technical dossiers, and IP patent filings.
• Cross-Functional Collaboration:
  • Work with commercialization teams, contract manufacturers, and client kitchens to scale up laboratory prototypes to commercial production.
  • Present scientific research and technical product advantages to commercial partners, academic collaborators, and industry panels.

Qualifications & Requirements

• Education:
  • Master’s or Ph.D. degree in Food Science, Biotechnology, Biochemistry, Microbiology, Chemical Engineering, or a related STEM discipline.
  • (Eligible candidates under the Hong Kong Innovation and Technology Fund (ITF) Research Talent Hub scheme are strongly encouraged to apply).
• Technical Experience:
  • Proven experience in food formulation, hydrocolloids, fat‑replacement technology, or prebiotic/probiotic research.
  • Strong hands‑on experience with analytical chemistry techniques, food rheology, or microbiological assay protocols.
• Excellent problem‑solving capabilities with a data‑driven approach to experimental design.
• Strong project management and organizational skills to meet research timelines and grant milestones.
• Fluent in English and Cantonese / Mandarin (spoken and written).

What We Offer

• Competitive Compensation: Base salary with statutory benefits and eligibility for ITF living allowances (for Ph.D. holders).
• Impactful Innovation: Direct involvement in commercializing patented university technologies into market‑ready, health‑conscious products.
• Career Growth: Exposure to deep‑tech food innovation, intellectual property management, and cross‑border commercialization opportunities.