Wet Pet Food Ingredients​/Process Technology Scientist

R&D Scientist For Wet Pet Food

At Royal Canin R&D, the Research Team is responsible for long-term innovation. It consists of science and technology experts that deliver solutions into new or improved products, processes, and services that enhance the health and wellbeing of every cat and dog and bring a competitive advantage to RC. The team values broad expertise and the diversity of scientific backgrounds.

We are seeking an innovative and driven R&D Scientist to lead our process technology roadmap for wet pet food. This role is pivotal in discovering, developing, and implementing cutting-edge processing technologies. This requires a deep understanding of ingredient interactions and their transformation during processing to create the next generation of our wet cat and dog food portfolio, including but not limited to formats like pâté, chunks in gravy, and jellies.

You will be a technical expert for wet food processing, from understanding current technologies (becoming a subject matter expert) to scouting and developing new technologies, from initial concepts to proposing a route to industrial-scale production.

What are we looking for?

• An advanced degree (MSc or PhD) in a relevant scientific or engineering discipline such as Food Technology, Food Science, Food Engineering, or Chemical Engineering.
• A research focus or thesis related to thermal / sterilization processing, food matrix science, or ingredient-process interactions is highly advantageous.
• 3-5 years of hands-on experience in an applied technology role within an industrial R&D or FMCG environment.
• Demonstrable success in leading technology projects from concept and pilot-plant trials through to technology transfer for full-scale industrialization.
• Deep, practical knowledge of wet or fresh food processing, preferably within the pet food or canned goods industry.
• Hands-on experience with thermal processing technologies (e.g., retorting, pasteurization), including an understanding of F0 value calculation and sterilization validation.
• Deep understanding of the science of ingredient functionality and interaction, including emulsification, gelling systems, and hydrocolloids, to control texture and viscosity in products like pâtés and gravies.
• Demonstrated experience in researching ingredient-process interactions to optimize product quality or develop novel product formats.
• Experience with advanced or emerging processing methods such as High-Pressure Processing (HPP), Microwave-Assisted Thermal Sterilization (MATS), or aseptic processing.
• Knowledge of flavor creation through process parameters optimization (e.g.: Maillard reaction, Enzymatic ingredient treatment)
• Full professional fluency in English, with the ability to effectively communicate complex technical concepts to both scientific and commercial stakeholders.

What will be your Key Responsibilities?

• Help shape and advance the Research Roadmap in Wet Food Process Technology
• Identify Knowledge Gaps:
  Pinpoint and prioritize gaps in our fundamental understanding of ingredient interaction and ingredient-process interaction. This includes researching how raw materials transform during core wet food processes such as mixing, emulsification, thermal processing (retorting), and gelling to deliver our long-term innovation and quality ambitions. Share knowledge with peers for similar knowledge generation in dry extrusion process where relevant.
• Design and execute research projects to build predictive models of how ingredient properties (e.g., protein sources, hydrocolloid types) interact with process parameters (e.g., temperature, shear, pressure) to influence final product attributes like palatability, texture, stability, cost and optimize the chemical composition of the final product.
• Scout Emerging Technologies:
  Stay at the forefront of the industry by researching and identifying emerging process technologies (e.g. High-Pressure Processing (HPP), Microwave-Assisted Thermal Sterilization (MATS), novel sous-vide applications) that could deliver superior nutrition, palatability, or texture for our wet pet food products.
• Stakeholder Engagement:
  Engage early with R&D formulation scientists, engineering, and…