>> Senior Scientist, Flavor Chemistry - Cultivated Meat

MIRAI FOODS

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

Build the Flavor Division within the Food Technology Team, and act as a key expert for taste/aroma characterization and improvement

Conduct cross-functional research in taste and aroma, including olfactometry analysis, instrumental characterization (LC-MS, GC-MS, and similar techniques), and sensory analysis of cultivated meat products

Propose and drive strategies to improve the taste and aroma of cultivated foodstuffs based on bottom-up methodologies, from flavor precursors to pathways and kinetics of flavor formation

Implement strategies to tune flavor developed via different cooking methodologies, improve cooking performances, and meet realistic color changes due to Maillard or similar reactions

Assess the role of culturing conditions and post-culture processes on the flavor profile of finished products

Understand the interplay between flavor and other sensory attributes (texture, structure, mouthfeel, color) to make cultivate meat products that taste great

Lead instrumental assessments of the major sensory attributes, organize, and oversee sensory panels and quickly implement improvement strategy based on collected knowledge

Insource knowledge through networking with external partners (universities, companies, flavor houses etc.)

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

PhD or MSc in Food chemistry, flavor chemistry, biochemistry, or other related fields

Minimum 5 years of work experience in flavor/aroma chemistry and development

Experience with GC and LC using mass and spectroscopic detection methods, ICP-MS/OES, spectroscopy methods (UV/Vis, fluorescence, AES/AAS, IR, CD, light scattering), and general chromatographic/separations methods including liquid extraction, solid-phase extraction, ion and size exclusion chromatography

Extensive experience with HPLC/UPLC-MS and GC/MS with various sampling techniques is preferred (headspace, SPME, dynamic headspace), including with high-resolution triple quad MS/MS systems

Chemistry and separations know-how, experience with natural products isolation

Preferably direct experience in flavor improvement for seafood, crustaceous poultry, beef, pork, plant-based meat analogs, or similar products

Knowledge and preferably experience of food aging and fermentation strategies for aroma and a taste improvement

Deep knowledge of sensory methodology, flavor formation pathways, and a good understanding of statistics

Starting date: July 2022

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