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Beverage Scientist
CP Kelco 11 reviews - San Diego, CA




CP Kelco, a world leader in the production of hydrocolloids, has an immediate opening for a Beverage Applications Scientist at our Global Beverage Center of Excellence in San Diego. CP Kelco products are used to stabilize and enhance the quality of a multitude of food products around the world. Key ingredient functionalities include suspension, protein protection, emulsification, texture modification, and freeze/thaw and heat stability. Our product line includes GENU® pectin, KELCOGEL® gellan gum, KELTROL® xanthan gum, GENU® carrageenan, CEKOL® cellulose gum, SIMPLESSE® microparticulated whey protein concentrate, and various hydrocolloid stabilizer blends.

This is a hands-on, lab-based position focused on the use of CP Kelco hydrocolloids in essentially all types of beverages, i.e. with and without protein, neutral and acid pH, and shelf-stable and refrigerated products. Projects are in response to customer requests or may support the development of new CP Kelco products and applications. Projects involve evaluating, optimizing, and enhancing the understanding of the science and technology behind CP Kelco hydrocolloid solutions within the context of complete formulas and processes to provide desired qualities in finished beverage applications. While this position is heavily focused on developing beverages, development work may also include applications such as yogurt and yogurt fruit preps, condiments, confections, and a variety of gelled applications. Critical to this position are a strong inclination to look at food systems on a molecular level, an ability to prioritize and plan experiments, and a love of understanding how things work.

Specifically, this position involves design and execution of well-planned experiments; working closely with the Customer Support and Applications Manager and colleagues to ensure a smooth, efficient workflow; frequent interaction with the Technical Service and Sales teams as well as with customers to provide technical input to meet customer needs; and development and application of new knowledge to create products and applications.

MS in Food Science with knowledge of protein chemistry and a desire to learn are required. Also essential are outstanding interpersonal as well as written and oral English communication skills, self-motivation, an ability to work independently and with a team, and enjoyment of a fast-paced environment. An ideal candidate would have master’s thesis work on proteins and/or hydrocolloids or have 1-2 years experience in the protein beverage and/or hydrocolloid industries.

Job Type: Full-time


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