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Emulsions Lead
Hampton Creek - San Francisco, CA

 

About us


Remember what excitement felt like? Find that feeling again at a company that Bill Gates says is "shaping the future." At Hampton Creek, we're artists. And engineers. We're biochemists, food scientists and chefs. And all of us - every single day - feel that excitement.
About youAre you a Food Science expert with an immense curiosity and question complacency? Are you ingenious and creative in applying fundamentals of food chemistry, emulsion science, and food processing to develop novel solutions and perform groundbreaking research? Are you a team player who can thrive in a fast-paced, loosely structured environment with minimal supervision? Are you a leader who can transform ambiguity to concrete working reality?
Hampton Creek is looking for you–a food-emulsions expert with experience in developing and commercializing emulsion-based food products.


Responsibilities

Lead a team of 3-4 food scientists developing new emulsion-based products and drive overall research program in food emulsions
Design and implement bench-level experiments, specifically involving oil-water interfaces and colloidal interactions
Optimize formulas, processes and procedures to improve financial returns, product quality, and health and wellness outcomes
Execute product development from bench-top through commercialization
Conduct shelf life studies and provide recommendations based on analytical and sensory data
Compose and issue technical documentation in regards to product specifications, ingredient statements, and factory trial and production reports
Manage projects and monitor progress to ensure targets are met
Lead emulsion team to work cross-functionally with other scientific and engineering teams
Create new designs and methods to test emulsions and dispersions
Participate in pilot and field trial testing of the new developed products
Characterize polymers, colloids, surfaces, and interfaces
Design and implement new laboratory Standard Operating Procedures (SOP’s) and protocols

Requirements

MS or PhD in Food Science or BS/MS Chemical Engineering
At least 7 years of relevant experience in emulsion, particularly in foods like mayonnaise, salad dressing, BBQ sauce, etc.
Broad and deep product development knowledge, preferably focused on at least one of these areas: dressings/sauces/condiments, emulsion technology, or dairy science & chemistry
Working knowledge of process scale-up for emulsions, solid & liquid mixing, and solid handling
Experience developing consumer products at scale, and demonstrated understanding of manufacturing operations in consumer products
Experienced in leading technical teams in R&D and/or Engineering
Strong leadership, communication, and interpersonal skills, and a desire to work in a collaborative team environment with technical and business functions
Strong people motivator with supervisory experience
Demonstrated project planning and project management skills with the ability to work on cross functional teams
Ability to identify, champion and institutionalize new tools, processes and technologies

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