Senior Scientist - Product Development; Enzyme and Formulation

Role Summary

The Product Development Scientist will drive bench‑scale development and optimization across multiple projects advancing our enzymatic decaffeination technology. This role evaluating the effectiveness of enzyme systems in multiple conditions and formats, such as testing enzyme activity and sensory impacts in diverse coffee and tea formats (ex. cold brew, varying brew methods, pilot production setups, etc), and working closely with external partners to translate laboratory performance into real world food production and consumption scenarios.

The scientist will manufacture and test new enzyme combinations and formulations, assess decaffeination performance and sensory metrics in target matrices, and perform and develop relevant analytical assays needed to support this R&D work. As an individual contributor in an early‑stage startup, this role offers significant ownership and visibility, with the expectation of managing multiple projects, operating with a high degree of autonomy, and contributing broadly across a fast‑paced, interdisciplinary team while preparing the technology for commercialization.

• Enzyme system development
• Design, produce, and test multi‑enzyme systems for enzymatic decaffeination, including optimization of enzyme composition, ratios, cofactors, and concentrations
• Perform bench‑scale enzyme production and activity assays to evaluate system performance and improvements
• Application development
• Design and execute bench‑scale experiments that model how decaffeination enzymes might be incorporated into real‑world beverage processing and consumption
• Define enzymatic decaffeination effectiveness in a variety of coffee and tea formats
• Support partner pilot trials by defining enzyme use conditions, interpreting partner data, and troubleshooting performance issues
• Aid in the development of a method for rapid caffeine quantification that can be used on‑site in partner facilities
• Formulation and stability
• Develop and characterize enzyme formulations suitable for food applications
• Conduct bench‑scale stability studies and support the generation and characterization of enzyme reference standards
• Author SOPs and support transfer of methods to external partners and CROs

This position is a lab scientist position, and therefore most of the work described here will happen physically at the Caffree lab. It is expected that the employee will be responsible for performing work that does not require physical lab presence (e.g. experimental design, data analysis) in the way that is most effective and efficient for their workflow (i.e. remote or physically present).

Employee is expected to attend group meetings (biweekly) and ad hoc for additional meetings requested by leadership. These meetings may require physical presence at the Caffree lab or be held remotely, as determined by leadership.

• Relevant BS/MS with 5‑8+ years experience or Ph.D. with 3+ years experience working with proteins in food science or related industry.
• Hands‑on experience working with enzymes.
• Experience developing and running quantitative analytical assays, such as HPLC‑based methods.
• Experience producing recombinant proteins in
  
  E. coli.
• Comfortable working with external partners and CROs.
• Strong documentation and communication skills.
• Familiarity with tech transfer fundamentals.
• Comfortable working in a startup environment: problems can be diverse and require creativity to solve, ability to perform self‑directed work, in charge of equipment and work streams, etc.

• Experience designing and executing bench‑scale experiments that model real world conditions
• Experience evaluating food products using sensory evaluation methods
• Familiarity with applicable food regulations related to manufacturing and formulation