Product Technologist Fermentation - Upfield

Product Technologist Fermentation

Are you passionate about R&D? Would you like to join us and take a front seat in our in our R&D Team based in Wageningen, Netherlands? As our Product Technologist Fermentation, you will work directly with the Protein Technology expertise leader, in multidisciplinary project teams.

You will be responsible for building expertise on fermentation, and application of the knowledge in new product development. The work will be a combination of running fermentation and protein modification experiments. Product application in the Upfield portfolio is part of your role. Product application categories to work on are plant-based cheese, creams and spreads.

 

Location: Wageningen, Netherlands

Hybrid

 About the position

You are curious to understand the technology and push the boundaries of expertise. Your will contribute to develop the capability, to deliver differentiating products to consumers. This requires hands on work in lab and pilot plant.

On a daily base, you will:

Execute R&D projects in the area of fermentation & enzyme applications and other bioscience areas with aim to improve our products.

Focus to create the best tasting, nutritious, and best quality products for our consumers.

Work closely with external partners and fermentation specialists to identify new opportunities for product improvement and implementation of new technology.

Work closely with internal product teams to develop prototypes on bench and pilot plant scale with fermented and/or modified raw materials.

Characterize new fermented or modified ingredients.

Plan experiments (lab, pilot plant and factory) according to technical hypothesis, report data and prepare to the point presentations with conclusions, risks and risk mitigation proposals.

So what does it take to be successful in this role?

You have a Master’s degree, in Biotechnology, Microbiology, Enzymology or Food.

You have at least 2-3 years of experience in this field.

You have a good understanding of proteins and its physical and biochemical properties which you can apply in fermentation and modification experiments.

You have hands on experience with lab scale fermentation and enzyme modification tests.

You are a self-starter who can work independently, and you can set your own priorities but know when to ask for help.

You are energized by working with external partners.

You can execute analysis and product performance tests and can communicate results in sharp presentations.

You are to-the-point, solution-oriented with practical creativity, and always striving for a high-quality outcome.

You take responsibility and drive things through to enable delivery. You are flexible and are excited to adapt within a fast-changing environment.

You are proactive, disciplined, and eager to learn.

 What’s next

If this position sounds interesting please hit the apply button now! If you have additional questions, you can send me an email on andre.vleeming@upfield.com

 We understand your resume might not be up to date, apply with what you have or your LinkedIn Profile. Upfield is dedicated to build an inclusive and diverse workplace, we understand that you might not hit all the requirements which are stated in the description, we really encourage you to apply anyways. You might just be the right candidate for this role or other roles.  

 We would like to receive your application before 30th of September, the first stage of the process will be a Video interview with myself.

 

Upfield is an employer who is committed to diversity and inclusion in the workplace and equal opportunities for all. We recruit based only on values, qualifications, performance, skills, behaviours, experience and knowledge. We ensure job adverts are free from unintentional bias.

No personal characteristics should be a barrier to joining Upfield and we prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other personal characteristic.

 

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