Food ​/Protein Chemistry Scientist

Just Food Company is on a mission to build a healthier, safer, and more sustainable food system—starting with what’s on your plate. From pioneering plant-based eggs to making real meat without slaughter, we’re reimagining the future of food in ways that are better for people and the planet.

We’re a lean, passionate team of scientists, chefs, engineers, and operators who believe that doing hard things well can make a meaningful difference. We’ve brought groundbreaking innovations to market, like Just Egg and GOOD Meat, and we’re just getting started.

If you’re excited by big challenges, real impact, and the chance to shape what the future tastes like—we’d love to meet you.

Learn more about us and our products

We are looking for a Food /Protein Chemistry Scientist to help advance the science behind our food and protein platforms.

This is a highly hands‑on role for someone who combines deep technical expertise in protein chemistry and food science with strong experimental judgment and practical problem‑solving skills. You will design and execute studies to better understand protein structure, extraction, functionality, stability, and performance — and translate those findings into better ingredients, products, and processes.

We are looking for someone who doesn't simply execute experiments. You should be comfortable working through ambiguous technical challenges, developing hypotheses, determining what to test next, and turning complex data into clear recommendations that move the work forward.

• Design and execute systematic studies to understand and optimize protein extraction, yield, functionality, and performance.
• Develop and optimize novel extraction and processing approaches, balancing protein functionality, food‑grade requirements, scalability, and downstream processing constraints.
• Develop and apply analytical methods to understand protein structure‑function relationships and identify drivers of functional performance.
• Apply protein chemistry, food science, and computational approaches to troubleshoot technical challenges and improve protein functionality and stability.
• Evaluate protein performance through processing, formulation, storage, and shelf life, translating findings into actionable recommendations for product and process development.
• Independently interpret complex or ambiguous results, develop hypotheses, and determine the most valuable next experiments.
• Partner closely with Product Development, Process/Manufacturing, Quality, and other technical teams to translate laboratory findings into practical, scalable solutions.
• Maintain rigorous experimental documentation and clearly communicate findings, conclusions, and recommendations to technical and non‑technical stakeholders.

• PhD in Food Science, Protein Chemistry, Biochemistry, Chemistry, or a closely related field, with a minimum of 2 years of relevant industry experience; or a Master’s degree with 5+ years of relevant industry experience.
• Strong hands‑on experience with protein extraction, purification, characterization, functionality, and/or process optimization, ideally within food or food‑adjacent applications.
• Strong understanding of protein structure‑function relationships and how processing conditions influence protein behavior and performance.
• Direct experience with multiple protein characterization techniques such as differential scanning calorimetry (DSC), fluorescence spectroscopy, rheology, SDS‑PAGE, or related analytical methods.
• Demonstrated experience designing and executing multi‑variable experiments using DOE, factorial designs, or other systematic optimization approaches.
• Working knowledge of sequence‑and‑structure‑based bioinformatics tools such as BLAST, structure…