Emulsification & Water Structuring Expert
Are you passionate about Water Structuring & Emulsification? Would you like to join us and take a front seat in our in our R&D Team based in Wageningen, Netherlands? As our Emulsification & Water structuring expert you will create the technology expertise agenda for emulsification with emphasis on effect of food hydrocolloids, binders, thickeners etc. The technology development will be across the product portfolio: plant creams, cheese & spreads.
You will deliver the new technology ( in close collaboration with internal and external expertise) to create the best tasting, natural/clean label, performing plant based food products in the world!
Need more details?
You will bring and evolve the expertise in water structuring and emulsification, while also being a strong communicator, to connect the innovations to technologies and shape the external world.
You will create the technology agenda and roadmap in the relevant field.
You will deliver the technologies for the innovation/renovation and saving projects to deliver best in class products.
You will build an external eco-system, to deliver our technology challenges, in cooperation with the external world, in the relevant field of emulsification and water structuring.
You will contribute to improvement in product and process performance in multidisciplinary teams.
So, what does it take to be successful in this role?
You are recognized by the external world as an expert in this field and therefore able to develop the eco-system for best-in-class technology for our product portfolio.
You are a fast paced, energetic person with a passion to develop technology and food that consumers will love and who will bring new ideas to the business.
You have a master’s degree or PhD, in Chemistry or Food technology, or equivalent education relevant for emulsification and water structuring.
You have more than 5 years of professional experience in the field and business environment.
You have demonstrated track record in building expertise/technology in emulsification and water structuring.
You have demonstrated a relevant international network in relevant industry and/or academia.
You have knowledge of plant-based foods (cheese, creams, spreads).
You have knowledge on processing, operating and design factors that affect emulsions.
You are a self-starter but can also work in a global framework & you have the flexibility and willingness to adapt within a fast-changing environment.
You take responsibility and drive things through to enable delivery.
You are a strong communicator.
You are willing to travel when required.
What is next?
Ready to apply? I am looking forward to receiving your CV/details, after we will review all applications, the first step in the process will be a 30- 45-minute video interview with myself Andre Vleeming. If successful, you will have a first Interview with the Hiring Manager, followed possibly by another interview.
If you want to know more about the role, you can contact me on Andre.email@example.com
Salary & Benefits
Hybrid (3 days at the office/place of work minimum)
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