The Associate Protein Scientist position will join the Global Health and Nutrition Center of Expertise R&D Team, which sits within the Starches, Sweeteners and Texture (SST) business. The primary responsibility of this position will be to support the product and process development activities that enable the growth of Cargill's plant and alternative protein ingredient portfolio. Specifically, the candidate will drive value through hands-on protein process development and protein production at lab, pilot and manfacturing scale. Additionally, the candidate will support product development efforts by the chemical and functional characterization of various proteins. Under the guidance of R&D team members, the candidate will support other efforts as necessary.
The candidate brings curiosity, creativity and problem-solving skills. The candidate embraces the unknown and is attentive to detail. The candidate is eager to grow the knowledge base related to proteins and will work with other members of the team to do so. The candidate will always work safely and champion a safety-focused culture.
Hands-on process development activities at bench and pilot scale
Hands-on production of protein ingredients at bench and pilot scale
Characterization of protein ingredients.
Support the breadth of R&D activities in the Nutrition & Health CoE.
Experiment planning, including organizing and executing pilot plant trials with minimal guidance
Data processing, analysis, interpretation and presentation of results
Proper documentation and communication of experimental results and conclusions (including use of electronic laboratory notebook) for knowledge building and intellectual property activites
Maintain laboratory/pilot space and equipment
Maintain standard operating procedures, documenting changes when appropriate
Relocation will not be provided for this position.
BS in food science, chemistry or related field
2 years' experience in the food industry
Hands-on experience operating multi-step processes at lab and pilot scale in an R&D setting
Experience with protein processing
Experience running protein functionality assays
Willing and able to travel up to 15%
Ability to take initiative, think creatively, work collaboratively and challenge the status quo
Able to work independently as well as part of a team
MS in food science, chemistry or related field
5 years' experience in the food industry
Experience with one or more plant-based protein sources
Experience with one or more extraction, isolation, purification, or further modification unit operations