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Scientist, R&D - Protein Chemistry & Modification

Company: Ingredion
Location: Bridgewater
Posted on: July 2, 2024

Job Description:

Ingredion is looking for a Scientist in Protein Chemistry and Modification for the Advanced Research Chemistry (ARC) team under the Global Innovation Group (GIG). Reporting directly to the Protein Fortification Research Lead, the Scientist will work at the interface of chemistry and food science and will be responsible for the research and development in plant-based and alternative protein ingredients. Key responsibilities include identifying the plant-based/alternative protein sources, extraction of proteins, and modification/functionalization of protein ingredients through different modification approaches, e.g. physical, chemical, enzymatic, etc. with considerations towards providing solutions for protein fortification and functionalities of food, beverage, and nutritional products.The successful candidate will be part of a multi-disciplinary, science-based research group and will collaborate with food scientists, chemists,
engineers, enzymologists, and business, quality, regulatory, and legal professionals to commercialize critical food-based ingredients across the globe.
Core Responsibilities: The Scientist, R&D - Protein Chemistry and Modification will be responsible for leading the efforts to understand protein chemistry and utilize the skills to extract and functionalize proteins from plant-based and alternative sources of proteins to improve their performance in a wide variety of food, beverage, texture and healthful applications.Apply chemistry, biochemistry, and processing expertise to understand the structure-function relationship of proteins.Extract proteins from plant-based and/or alternative sources of proteins by applying the right choices of technologies.Functionalize the proteins through physical, chemical, and enzymatic modification approaches to meet customer needs.Understand the mass balance of the protein extraction process and focus on the valorization of side streams.Realize and explore the interaction and synergistic effects of protein with other components in a food or beverage matrix.Work with cross-functional teams to identify the prototype compositions and functions from concept to commercialization.Use of scientific methods and validated data to guide investigations.Record and document all stages of R&D work and operate within Knowledge Management and Laboratory Information Management Systems (LIMS).Prepare technical reports and presentations to be shared with senior leadership and stakeholders. Work with our Open Innovation function and other functions to identify new technologies and partnerships. Drive to create IPs as appropriate.
Develop new ingredient discovery /evaluation protocols that enable miniaturization and speed to results. Work in a safe manner in all aspects of the work environment such as laboratory and office settings. Qualified candidates will have: Ph.D./M.S. degree in Protein Chemistry, Biochemistry, Food Science, Food Chemistry, or related field with 5 to 8+ years of relevant industry experience with applied knowledge in plant-based protein development and commercialization.Knowledge of ingredient development of plant-based proteins or alt-proteins as functional or fortification ingredients. Experience with the design of experiments and optimization of protein processes is critical. Building strong cross-functional relationships with process engineering and scale-up is a plus.Proficiency in understanding the enzyme kinetics and utilization of enzymes in protein processes and modification is highly preferred.
Understanding the protein function requirements/formulation attributes for different food/beverage categories is preferred.Hands-on experience with a wide range of analytical chemistry and characterization methods including purification and separation of protein fractions using chromatography methods, e.g., LC-MS, etc. is a plusExcellent verbal and written communication skills, with the ability to convey information to internal and external customers (both domestic and international) in a clear, focused, and concise manner.Ability to drive for results and work within appropriate guardrails and time/resource constraints. Ability to anticipate needs and advance projects and workflows for changing customer and consumer needs. Exceptional skills in gathering, recording, and interpreting complex and ambiguous experimental data. Proficiency in the use of IT tools for communication (e.g., MS Word, Teams, Excel, PowerPoint, Outlook, Copilot, etc.) and familiarity with data collection/analysis (e.g., instrumentation software, Minitab, etc.) Proven ability to lead, grow, coach, enable, and empower team members. Ingredion provides accommodations to job applicants with disabilities throughout the hiring process. If a job applicant requires an accommodation during the application process or through the selection process, we will work with the applicant to meet the job applicant's accommodation needs. #LI-JG1We are an equal opportunity employer and value diversity at our company. Ingredion seeks to provide a work environment that is free from harassment and discrimination. We will not tolerate any form of discrimination based on race, color, religion, age, gender, gender identity, gender expression, national origin, ancestry, handicap or disability-mental or physical-marital status, sexual orientation, veteran status, disability resulting from military service, or any other classification protected by law ("protected classifications"). We are committed to establishing and maintaining a work environment where everyone is treated with dignity and respect.Relocation Available: No

Keywords: Ingredion, New Brunswick , Scientist, R&D - Protein Chemistry & Modification, Other , Bridgewater, New Jersey

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