Black Sheep Foods

San Francisco, CA, US
  • Job Type: Full-Time
  • Function: Life Sciences R&D/Engineering
  • Post Date: 06/15/2021
  • Website:
  • 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 mitigating the loss of those flavors during post-processing. That's where ewe (yes, you) come in. We are looking for a food scientist to improve the longevity of our plant-based products under various storage conditions. 

In this role, you will work closely with a team of food scientists at our R&D kitchen in San Francisco to develop technologies to improve product quality during storage. Successful candidates will be self-motivated, adaptable, and driven to push scientific boundaries. We are looking for individuals with a deep understanding of flavor degradation and microbial safety in foods during storage. Successful candidates should also have a strong understanding of oxidation of food compounds and its effects on product quality and safety. 


Key Responsibilities:

  • Develop new technologies to investigate and mitigate flavor changes as a result of post-processing handling, particularly storage conditions.

  • Work with the food science team to design and execute experiments to improve ways to reduce oxidation of colors and lipids.

  • Research novel ways to reduce water activity and limit microbial growth.

  • Collaborate with the team to design and introduce variations in our flavor reactions that result in higher product quality and extend the longevity of our product.



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

  • Expertise in shelf-life technologies for meat and fish, and/or food products with high water contents; experience working with plant-based products is a plus.

  • Deep understanding of biochemical reactions and reaction kinetics in food, including effects of temperature and pH on the system.

  • Working knowledge of degradation and browning reactions in food. 

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