>> Senior Associate Scientist, Food Texture Expert - Cultivated Meat

Number of employees

25

Zürich, Switzerland

Posted on: 2022-01-17

Category: food

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Expired

Employment type:

Full time

Experience required:

Senior

Salary

Salary not provided

About the company:

We are developing real meat - cultivated directly from animal cells !

Our mission is to provide delicious, high quality cultivated meat at a fair price. 
Better for people, animals and the planet.

Our vision is to become a household brand for cultivated meat, thereby accelerating the transition to a global food system that is environmentally, ethically and economically sustainable.

About us

We are a fast growing, innovative, and ambitious food technology company developing real meat - cultivated directly from animal cells. Our mission is to provide delicious, high quality cultivated meat at a fair price. Better for people, animals and the planet. 

Our vision is to become a household brand for cultivated meat, thereby accelerating the transition to a global food system that is environmentally, ethically and economically sustainable.

Are you looking for an opportunity to work and shape something big & meaningful? We are always seeking new and curious minds to join us at MIRAI Foods.

We look forward to hearing from you! Please click on “apply for this job” to submit a complete application, including CV, cover letter, references and degree certificates.

All qualified applicants will receive consideration for employment without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, age or disability, in accordance with applicable law.

What we offer

  • The opportunity to work and shape something big & meaningful: provide the world with sustainable proteins – without the downsides of industrial farming
  • Contribute to bringing cultured meat to market: have the unique influence and impact in the future of our global food system 
  • Ownership and responsibility: be in charge of how you deliver your work and set the standard for the rest of the company
  • Young, dynamic and experienced team: work together with professionals with many years of experience across multiple sectors & industries
  • Your responsibilities

  • Act as key expert for the characterization and improvement of meat texture and structure
  • Perform characterization, propose, and implement actions to improve texture, fat distribution, and structure stability (before and after cooking) of cultivated meat products.
  • Make sure our cultivated meat products have a perfect texture and stability in different storage conditions.
  • In collaboration with the Tissue Engineering Team, assess the role of culturing conditions, post-culture processing and cooking conditions on the texture of cultivated products
  • Understand and control interactions between ingredients to improve the stability of complex fat/muscle meat structure
  • Implement processing technique, select, and test binder/additive formulations to control meat marbling and cooking performance
  • In collaboration with the Food Technology Team make sure texture and mouthfeel in combination with the other sensory attributes synergically give a pleasant hedonic experience
  • Keep experimental records accordingly to good practices, engaging in scientific and technical discussions to troubleshoot and/or improve current SOPs
  • We are looking for

  • Motivated, committed and easy to work with – we encourage applicants from diverse backgrounds
  • Adaptive mindset: our challenges change regularly – no workday is alike
  • Result oriented: recognizes which results are important and what is required to achieve them
  • Self-starter and organized: You take the initiative & structure your work self-sufficiently
  • Cultural alignment: We are fast, dynamic, open, respectful, professional, customer-oriented
  • Fluency in English is required additional knowledge in German is a plus
  • Additional Requirements

  • MSc or PhD in food technology, food science, material science, or equivalent
  • Minimum 2 year of work experience in food texture improvement preferably with meat and meat analogue products
  • Hands-on experience with texture analysis, rheology, tribology, viscoelasticity, thermal analysis, classic food science testing
  • Good knowledge of meat science, proteins, polysaccharide, and other ingredient behaviour is required
  • Basic knowledge of cell biology and sensory science is desirable
  • Start date as soon as possible
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