Scientist (Food Technologist/Food Nutritionist)

Role Overview: You are being hired as a Scientist (Food Technologist / Food Nutritionist) for a Food Nutrition company based in Bhubaneswar, Odisha. Your main role will be to spearhead the development of novel food and beverage formulations using plant-derived alternative proteins. You will work towards bridging the gap between novel protein innovations and market-ready consumer products in collaboration with leading FMCG and other global food brands. Key Responsibilities: - Design and develop food and beverage products (such as dairy alternatives, bakery items, beverages, snacks, etc.) using plant-based alternative proteins. - Analyze and optimize nutritional profiles (including amino acid balance, digestibility, bioavailability) of the formulations. - Lead prototyping and application trials in partnership with FMCG partners. - Work with regulatory teams to validate health/nutritional claims and ensure compliance with international food safety regulations. - Support sensory testing protocols and refine formulations based on feedback. - Act as a technical liaison with R&D teams of Nestl and other partners, presenting protein solutions for integration into their product pipelines. - Prepare technical dossiers, formulation specs, stability studies, and application notes for commercial partners. - Engage with external research bodies and academic partners for joint studies and knowledge exchange. Qualification Required: - Master's or Ph.D. in Food Science / Food Technology. - Minimum 6-10 years of hands-on experience in food/nutraceutical product development. - Strong understanding of nutrition science, functional ingredients, and regulatory frameworks. - Hands-on experience in clean-label and health-focused product formulation. - Familiarity with marine-derived or botanical ingredients is an advantage. - Effective communication and documentation skills with cross-functional collaboration ability. - Research publications or clinical validation experience will be an added advantage. - Prior work with seaweed, algae, or dietary fiber-based products will be an added advantage. - Exposure to sustainable food systems or green ingredient innovation is a definite plus.,