Food Science Associate

Job Description

The Food Science Associate works on the characterization of plant proteins and other food ingredients and supports development of plant-based food and beverage products. This role involves taking responsibility for planning and executing experiments and/or sensory trials, leading activities within cross‑functional projects, presenting data and collaborating closely with research, analytical, engineering and product development teams.

• Take responsibility to elaborate approach and execute trials by being given general direction.
• Lead activities within cross‑functional projects.
• Conduct experiments to characterize and evaluate functional properties of proteins and other food ingredients and validate performance in adequate model formulations.
• Develop and/or optimize characterization methods and model recipes based on literature and/or experience and write SOPs.
• Capture, analyze and present results to colleagues and stakeholders.
• Support food and beverage product development on the kitchen and the pilot plant scale.
• Give technical support to commercial team and customers.
• Ensure all the results are reported in a quality and timely manner.
• Carry out basic troubleshooting of used equipment.
• Keep order and hygiene in all areas.
• Practice LDC’s safety standards at all times.
• Support innovation pipeline, business case development, and IP filings

• Contribute to training and capability building.
• Attend Ingredient shows and host the Plant Protein booth, engage with customers, support commercial efforts.
• Other duties as assigned by management.

• Bachelor’s degree in food science, protein chemistry, biochemistry, chemical engineering, chemistry, biology, or a related field with 2+ years of experience.
• Alternatively, Associate in Science, Food Science and Technology or related field degree with 4+ years of relevant food industry experience.

• Experience in methods and equipment used to assess protein physicochemical and functional properties
• Capacity to work independently
• Experience in prototyping or product development
• Experience in sensory evaluation tools
• Experience in SOP and R&D report writing

• Experience in methods and equipment used to assess starch, fiber and hydrocolloid physicochemical and functional properties
• Experience in LIMS and ELN
• Experience in AI tools

• Data reporting and presentation
• Excellent verbal and written communication skills.
• Proficiency with spreadsheet and word-processing software (e.g., Excel, Word, PowerPoint).
• Strong analytical and problem‑solving skills.
• Ability to prioritize multiple tasks to meet strict monthly deadlines.
• Proactively approaches job duties and potential problems.
• Detail oriented with strong organizational and documentation skills.
• Laboratory etiquette & skills.

• Knowledge in food ingredient chemistry.

• Laboratory research equipment: glassware, pipettes, pH meter, water bath, high‑shear mixer, homogenizer, centrifuge, particle size analyzer, viscometer, rheometer, turbiscan, spectrophotometer, texture analyzer, kitchen appliances etc.
• Typical office equipment: PC, printer/scanner.

• Time split between pilot plant, office and lab environments. There may be extended periods of sitting or standing at a computer screen or counter.
• Interacts closely with personnel in other departments and Company locations.
• Interacts closely with middle and senior management personnel.
• Extensions of regular working hours are occasionally necessary to complete time‑sensitive projects or to respond to emergencies.

We provide a dynamic and stimulating international environment, which will stretch and develop your abilities and channel your skills and expertise with outstanding career development opportunities in one of the largest and most solid private companies in the world.

• Comprehensive benefits program including medical, dental and vision care coverage, flexible spending account plans, employee assistance…