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Research Scientist in Food Colloids

Research Scientist in Food Colloids

Konolfingen, CH

Konolfingen, CH

Position Snapshot

 

Location: Konolfingen Switzerland 
Company: Nestlé Product Technology Centre Dairy                 
Type of contract: Permanent contract
Act. Rate: Full time, 100% 

Position Summary

 

Our Research & Development Konolfingen near Bern, Switzerland develops for Nestlé worldwide, new products, processes and packaging in the areas of Dairy and Nutrition. The Nestlé Product Technology Centre Dairy (NPTC) plans and develops Innovation & Renovation pipelines to support growth and profitability of our Dairy business via a consumer centric approach. It ensures scientific, technological and manufacturing excellence through the development of the right competences.

 

Within our Nestlé Dairy Science & Technology department and more specifically in the group „Flavour & Nutrient Delivery’, we are looking for a passionate & entrepreneurial Research Scientist working with us to shape the future of Dairy products. This includes research on traditional Dairy products such as milk, milk powders and yogurts, but also plant based alternatives.

 

In this position, you are responsible for supporting dairy product innovations & renovations and for developing new innovative concepts by combining food colloid expertise with nutrient science and food processing technology.

A day in the life of a Research Scientist in Food Colloids

 

  • Deliver breakthrough and competitive innovation which meet consumer needs
  • Develop science-based solutions to food colloid chemistry related problems with emphasis on improving nutrient bioavailability and functionality of dairy / plant based products
  • Create innovation opportunities of nutritious dairy and plant based products by applying science and technology solutions
  • Be at the forefront of latest scientific findings and create / manage Intellectual Property
  • Promote collaboration with other R&D units within Nestlé as well as with academic and industrial partners. Build and apply expertise in aligned research fields
     
What will make you successful

 

  • PhD in Food Colloid or Food Engineering or related field
  • Post doc or few years of professional experience in R&D is a plus
  • Knowledge on Biotransformation and/or Food Material Science is an asset
  • Sound expertise in manipulation of food materials for stabilization and release of nutrients or bioactives
  • Sound knowledge in the field of food process related changes in macronutrient structure and food ingredient interactions
  • Decent track of publications & scientific presentations / posters
  • Strong problem solving and ‘can do’ attitude
  • Passion for innovation and entrepreneurial mindset
  • Fluent oral & written communication skills in English
Position Snapshot

 

Location: Konolfingen Switzerland 
Company: Nestlé Product Technology Centre Dairy                 
Type of contract: Permanent contract
Act. Rate: Full time, 100% 

Position Summary

 

Our Research & Development Konolfingen near Bern, Switzerland develops for Nestlé worldwide, new products, processes and packaging in the areas of Dairy and Nutrition. The Nestlé Product Technology Centre Dairy (NPTC) plans and develops Innovation & Renovation pipelines to support growth and profitability of our Dairy business via a consumer centric approach. It ensures scientific, technological and manufacturing excellence through the development of the right competences.

 

Within our Nestlé Dairy Science & Technology department and more specifically in the group „Flavour & Nutrient Delivery’, we are looking for a passionate & entrepreneurial Research Scientist working with us to shape the future of Dairy products. This includes research on traditional Dairy products such as milk, milk powders and yogurts, but also plant based alternatives.

 

In this position, you are responsible for supporting dairy product innovations & renovations and for developing new innovative concepts by combining food colloid expertise with nutrient science and food processing technology.

A day in the life of a Research Scientist in Food Colloids

 

  • Deliver breakthrough and competitive innovation which meet consumer needs
  • Develop science-based solutions to food colloid chemistry related problems with emphasis on improving nutrient bioavailability and functionality of dairy / plant based products
  • Create innovation opportunities of nutritious dairy and plant based products by applying science and technology solutions
  • Be at the forefront of latest scientific findings and create / manage Intellectual Property
  • Promote collaboration with other R&D units within Nestlé as well as with academic and industrial partners. Build and apply expertise in aligned research fields
     
What will make you successful

 

  • PhD in Food Colloid or Food Engineering or related field
  • Post doc or few years of professional experience in R&D is a plus
  • Knowledge on Biotransformation and/or Food Material Science is an asset
  • Sound expertise in manipulation of food materials for stabilization and release of nutrients or bioactives
  • Sound knowledge in the field of food process related changes in macronutrient structure and food ingredient interactions
  • Decent track of publications & scientific presentations / posters
  • Strong problem solving and ‘can do’ attitude
  • Passion for innovation and entrepreneurial mindset
  • Fluent oral & written communication skills in English
Apply now »