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