Food Scientist - Lipids

Black Sheep Foods

San Francisco, CA, US
  • Job Type: Full-Time
  • Function: Life Sciences R&D/Engineering
  • Post Date: 05/27/2021
  • Website: blacksheepfoods.com
  • Company Address:

About Black Sheep Foods

Producer of plant-based lamb intended to provide an environmentally sustainable alternative to animal meat. The company's products are a plant-based alternative to ground lamb and are made using analytical chemistry from soy protein, coconut oil and natural flavors, enabling consumers to reduce their carbon footprint by opting for lamb alternative which is cheap and tastes the same.

Job Description

We are experts at recreating wild and heritage flavors using plant-based sources. Now, we’re looking to become experts at structured fats and emulsion formulation for our plant-based products. That’s where ewe (yes, you) come in. We are looking for a food scientist that will create novel solutions for plant-based fat replacement and lipid-soluble flavor incorporation in plant-based meat. 

In this role, you will work closely with a small team of food scientists at our R&D kitchen in San Francisco to develop and modify the appearance of our plant-based meat products. Successful candidates will be self-motivated, organized, and detail-oriented. We are looking for individuals with a depth of knowledge in emulsion formulation, structured fat development, and/or fat-soluble flavor encapsulation.

 

Key Responsibilities:

  • Work closely with the hydrocolloids team to develop new methodologies for integration of fat into plant-based meats, including the design of new structured fats.

  • Design, manage, and execute experiments to understand how structured fats and emulsions break down during cooking or the freeze-thaw process.

  • Collaborate with the team to interpret sensory results and optimize the formulation to target the desired mouthfeel, juiciness, and flavor profile.

  • Interpret data and provide formulation solutions to advance lipid-soluble flavor development and their encapsulation/release dynamics.

  • Use analytical tools to understand lipid release kinetics, degradation, oxidation, and/or flavor outcomes

 

Qualifications:

  • PhD or MS with 5+ years experience. Degree in food science, material science, physics or biophysics, chemistry, physical chemistry, biological or chemical engineering, or a related field.

  • Prior experience working on food product development; experience working on plant-based products is a plus.

  • Expertise in emulsion formulation, properties that affect their kinetics of formation and breakdown, particularly under thermal stress.

  • Experience working with fatty acids and their sensory profiles upon release is a plus.

  • Strong understanding of lipid characterization techniques, functionality, and processing, with experience in plant-based food matrices a plus.

  • Drive to communicate clearly and function well as part of a multidisciplinary team.

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Disclaimer: Local Candidates Only
This company does NOT accept candidates from outside recruiting firms. Agency contacts are not welcome.