Associate Scientist/Research Scientist (Food Science - Protein Expert)

About ITC LSTC

Role Overview :

Preferred candidate profile:

Qualifications

Work Experience

Desired Skills & Competencies:

Functional Competencies:

• Deep understanding of the physicochemical properties of proteins and their functional roles in food systems including proficiency in studying protein functionality in food systems, such as texture, solubility, emulsification, and gelation behaviour
• Expertise in experimental techniques such as rheology, texture analysis, chromatography, spectroscopy, and biochemical assays related to proteins
• Familiar with methods to study protein behaviour under thermal, mechanical, and enzymatic conditions
• Thorough fundamentals of enzymology, enzyme kinetics, and protein-protein interactions
• Experience with plant-based protein systems and alternative protein development is a strong plus
• Proven track record with peer reviewed publications or patents is certainly a plus
• Good experience in emulsion formulation, extrusion processes, and texture modification
• Basic knowledge of food safety regulations and quality standards regarding protein ingredients

Behavioural Competencies

• Strong analytical and problem-solving skills with ability to manage assigned projects and deliverables
• Excellent communication and teamwork skills, including technical writing and presentation abilities
• Ability to work in a dynamic, research group with evolving objectives
• Passion for sustainable and innovative food solutions
• Time management skills to handle multiple projects and meet deadline

Principal Accountabilities

• Serve as a subject matter expert on proteins in food product research, particularly plant-based and alternative proteins
• Design, plan, and execute experiments to improve protein functionality, texture, sensory attributes, and nutritional profiles
• Characterize protein structure-function relationships using biochemical, physical, and rheological methods
• Collaborate with cross-functional product development teams across multiple categories and liaison with nutrition and regulatory teams to translate research outcomes into tangible benefits
• Convert/ apply research findings towards novel formulations to meet functional and consumer expectations
• Analyse research data, prepare technical reports, and present findings to internal teams and business stakeholders
• Monitor scientific literature, emerging technologies, and intellectual property relevant to protein science and food applications
• Support scale-up and manufacturing processes by linking lab-scale protein behaviour to production conditions in line with food safety and regulatory standards