Food Technology Application Scientist | ENG | R&D

Adams Multilingual Recruitment; Wageningen; Hybrid; EUR 65,000 - 95,000; Full time

Benefits offered by this job

Hybrid working

25 vacation days per year

1-year contract directly with client

Job summary

Adams Multilingual Recruitment is partnering with an international food company in Wageningen to recruit a Food Technology Application Scientist. You will develop and optimise plant-based, minimally processed snacks using natural ingredients and clean-label approaches, balancing taste, texture, and shelf life.

The role emphasizes collaboration with marketing and operations to scale high-quality products for the market, applying knowledge of ingredient functionality and processing techniques in a

Qualifications

• Masters or PhD in Food Science, Food Technology, Nutrition, or a related field.
• At least 3 years of experience in food R&D, ideally plant-based foods; snack formulation and clean-label development is an advantage.
• Strong knowledge of ingredient functionality, clean-label formulation, and food processing.
• Experience with texturisation techniques and improving mouthfeel.
• Able to work cross-functionally with teams such as marketing and operations.

Responsibilities

• Develop and optimise plant-based, high-protein, functional snacks (bars, bites, meals).
• Formulate products using natural ingredients and clean-label alternatives.
• Improve formulations for sugar reduction, healthy fats, fibre, and nutrient density.
• Safeguard sensory appeal, texture, and shelf stability while meeting clean-label requirements.
• Work with natural binders, emulsifiers, stabilisers, and alternative sweeteners for label-friendly formulations.
• Collaborate with marketing and production to bring products to market.

Skills

Ingredient functionality

Clean-label formulation

Food processing

Texturisation techniques

Cross-functional collaboration

Education

Master's or PhD in Food Science/Technology/Nutrition

Job description

Do you enjoy solving the practical, hands-on problems behind a better-for-you snack, from ingredient functionality through to shelf life? We are recruiting on behalf of our client, an international food company that has opened a new Research & Development hub in Wageningen to grow its work on plant-based ingredients and functional food products. Plant protein applications sit at the centre of the team's current research agenda, alongside a wider programme exploring new technologies and product concepts for healthier, more functional foods.

Your role in a nutshell:

As Food Technology Application Scientist, you will develop and optimise plant-based, minimally processed, and nutritionally balanced snacks, working with natural ingredients, functional formulations, and sustainable processing methods while keeping taste, texture, and shelf stability at a high standard. The role calls for a solid understanding of ingredient functionality, food structure, and processing techniques, applied to products that meet clean-label and health-conscious consumer expectations. You will work closely with marketing and production colleagues to bring scalable, high-quality products to market.

Key Responsibilities

• Develop and optimise plant-based, high-protein, and functional snacks, including bars, bites, and convenient meal formats
• Formulate products using natural ingredients, whole foods, and clean-label alternatives such as plant proteins, ancient grains, nuts, seeds, and fruit-based sweeteners
• Design better-for-you formulations addressing sugar reduction, healthy fats, fibre enrichment, and nutrient density
• Safeguard sensory appeal, texture, and shelf stability while meeting clean-label requirements
• Work with natural binders, emulsifiers, stabilisers, and alternative sweeteners to build label-friendly formulations
• Optimise protein structuring, starch interactions, and lipid stability to improve product performance

Processing & Technology Optimisation

• Apply minimal processing techniques such as air drying, baking, cold pressing, and extrusion to preserve nutritional integrity
• Explore new texturisation methods to improve crunch, crispiness, and chewiness in snacks
• Improve water activity control and oxidative stability to extend shelf life naturally

Regulatory Compliance & Labelling

• Ensure compliance with clean-label claims, nutrition labelling, and relevant health regulations
• Develop transparent, simple ingredient lists that appeal to clean-label consumers

Qualifications & Skills

• Master's or PhD in Food Science, Food Technology, Nutrition, or a related field
• At least 3 years of experience in food R&D, ideally within plant-based foods; experience in snack formulation and/or clean-label product development is an advantage
• Strong knowledge of ingredient functionality, clean-label formulation, and food processing
• Experience with texturisation techniques and improving mouthfeel
• Able to work cross-functionally with teams such as marketing and operations

Preferred

• Experience designing and developing plant-based food products, particularly tackling texture and mouthfeel challenges
• Experience with clean-label product development

Nice to have

• Experience with functional snacks and meals, such as protein bars, superfood blends, or prebiotic-rich snacks
• Scientific publications or patents

What's On Offer

• Salary range of 65.000 to 95.000 EUR annually, including the 8% holiday allowance, depending on the level of education (Master/PhD degree) and the years of experience
• 25 vacation days per year, on a full-time basis
• Hybrid working: 4 days on-site, 1 day from home
• 1-year contract directly with our client
• The chance to help shape clean-label and plant-based product development within a growing R&D team
• A multidisciplinary, international working environment