Meat Extrusion Scientist

4 days left

Employer
Air Protein
Location
SF, SF, US
Salary
Competitive
Posted
Apr 28, 2021
Closes
May 19, 2021
Ref
2008580349
Discipline
Climate Change
Employment Type
Full time
Salary Type
Salary
MEAT APPLICATIONS (EXTRUSION) SCIENTIST

ABOUT AIR PROTEIN:

Air Protein is on a mission to impact climate change by revolutionizing how we make meat. Our technology uses all-natural microbes to transform CO2 into protein which we use to make the world's first carbon-negative meat. By recycling carbon dioxide, we bridge the gap between sustainability and profitability, enabling a future of abundance.

We are a team of passionate scientists, engineers, and business leaders who all share a shared commitment to finding real-world solutions to our world's challenges. We share a vision of a cleaner, more secure, and wholly sustainable tomorrow. In addition to the chance to work with cutting edge technology to help combat climate change and working toward addressing the impending food crisis, Air Protein employees also enjoy competitive total compensation plans and a collaborative company culture.

POSITION SUMMARY:

The Meat Applications (Extrusion) Scientist will be a key member of the Meat Development team for Air Protein. In this role, the successful candidate will drive all aspects of product development using Air Protein's proprietary protein ingredient, including formulation for extruded and non-extruded meat products across numerous meat categories, as well as providing input to refine Air Protein ingredient characteristics based on functional requirements. Additionally, this position will be responsible for leading the vision for our Meat Applications Lab, building and stocking the lab, partnering with external product development resources as needed, and participating in regulatory and safety teams to ensure Air Protein meets and exceeds all food safety requirements.

SPECIFIC RESPONSIBILITIES:
  • Product development and formulation: Formulate meat prototypes across a broad suite of meat categories that lead the market in taste, nutritional properties, and culinary performance. Leverage internal knowledge of meat applications, texture, and extrusion and work with partners and ingredient suppliers as needed to develop product solutions.
  • Extrusion and process technology: Leverage deep knowledge of extrusion and other manufacturing technology platforms to formulate and scale-up textured meat products that deliver on meat-like taste, color, texture and functionality.
  • Experimentation and analytical: Design, coordinate, and execute sensory and analytical testing of product prototypes; including designing and performing experiments to understand protein functionality in extruded products, flavor off notes, chemistry and rheology.
  • Ingredient development: provide upstream guidance on core R&D activities for Air Protein's proprietary technology including converting meat functionality requirements into concrete protein processing and drying engineering solutions.
  • Scientific leadership: Stay abreast of technological developments across a wide range of areas including taste, flavor modulation, emulsifiers & texturants, fat, structure and other functional needs, and extrusion and other process technologies
  • Commercialization: Manage new product development from bench-scale through pilot scale and commercialization in partnership with co-manufacturers and / or partners.
  • Regulatory & Safety: Ensure all product development and production activities are conducted in accordance with GMP and food safety standards; champion the development of a safety culture. Ensure product quality, documentation and labeling requirements are met for new products
  • Innovation and Culinary insight: Collaborate across all functions at Air Protein to develop and drive the innovation plan and process including leveraging culinary applications and insights.
  • Applications Lab setup and supplier development: Lead the vision for the setup of a new meat applications lab including purchasing equipment, raw materials and other supplies. Source new and novel materials as well as process technology and instrumentation.
  • iP Development and Management: Actively document all forms of intellectual property generated, including writing patents or novel processes

Qualifications:
  • Technical expertise in extrusion required BS/MS/PhD in Food Science or related field
  • Minimum 5-8 years' experience in food ingredient and product development in meat, meat analogue, or protein processing
  • Strong background in food chemistry, sensory/ analytical, food formulation, and / or food process engineering; Strong culinary background preferred.
  • Familiarity with food safety and quality regulations and
  • Prior experience with extrusion; familiarity with broad set of food manufacturing process technologies
  • Familiar with scientific equipment and instrumentation
  • Strong technical and collaboration skills

Competencies:
  • Persistence. Drives for results along with a sense of urgency.
  • Creative and driven to excellence. Unwilling to compromise on taste.
  • Possess the confidence and communication skills (written/verbal) to work directly with suppliers, partners, vendors, as well as investors and advisors
  • Flexible, adaptable, diplomatic and able effectively deal with ambiguity
  • Attention to detail
  • Passionate about Air Protein's mission and core values

Air Protein is an equal opportunity employer.

Disclaimer: This job description has been designed to indicate the general nature and level of work performed, and it is not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.

Job Posted by ApplicantPro

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