Are you an engineer eager to see technology validated from the lab to full production? We are seeking a Food Technology Scientist for Novel Processing Technologies for our client, an international food company with a new R&D hub in Wageningen. This hub focuses on plant-based ingredients and functional food products, with an emphasis on plant protein applications and innovative processing technologies to enhance food functionality.

The Role

In this position, you will scout, test, and scale processing methods that enable the creation of minimally processed, plant-based snacks without compromising on taste, texture, or shelf life. You will connect early-stage lab work with full-scale production, collaborating closely with scientists, product developers, and manufacturing teams to ensure optimal processing conditions and product quality at all stages.

Responsibilities

• Optimize processing and technology by scouting and evaluating new processing technologies aligned with the R&D roadmap and strategic goals.
• Design and conduct lab and pilot-plant trials to assess novel processing technologies on relevant product prototypes.
• Manage the transition from benchtop R&D to industrial production, addressing both upscaling and downscaling challenges.
• Collaborate with scientists, product developers, and manufacturing teams to enhance yield and product quality, focusing on taste, texture, and shelf life.
• Investigate the impact of minimal processing techniques like air drying, baking, cold pressing, and extrusion on nutritional integrity.
• Explore innovative texturization methods to improve snack attributes such as crunchiness, crispiness, and chewiness.
• Research new processing technologies that naturally extend shelf life.

Requirements

• Master's or PhD in Food Technology, Food Engineering, Chemical Engineering, or a related discipline.
• Minimum of 3 years of experience in plant-based food processing; experience in snack formulation or clean-label product development is advantageous.
• Strong understanding of emerging food processing technologies.
• Familiarity with texturization techniques and enhancing texture and mouthfeel.
• Excellent problem-solving and creative thinking abilities.
• Ability to work collaboratively across functions.

Nice to Have

• Experience with plant-based food product processing, particularly regarding texture and mouthfeel challenges.
• Knowledge of minimal food processing methods that maintain healthiness, safety, and flavor.
• Understanding of the process-structure-texture-property relationship and measurement techniques.
• Experience with functional snacks and meals, such as protein bars or prebiotic-rich snacks.
• Scientific publications or patents.

What We Offer

• Competitive salary ranging from 65,000 to 95,000 EUR annually, including an 8% holiday allowance, based on education level and experience.
• 25 vacation days per year for full-time employees.
• Hybrid work model: 4 days on-site and 1 day from home.
• 1-year contract directly with our client.
• Opportunity to advance new processing technologies from bench scale to production within a dynamic R&D team.
• Multidisciplinary and international work environment.

If you're interested, we encourage you to apply directly!