Food Science Associate

## Company Description Louis Dreyfus Company is a leading merchant and processor of agricultural goods. Our activities span the entire value chain from farm to fork, across a broad range of business lines, we leverage our global reach and extensive asset network to serve our customers and consumers around the world. Structured as a matrix organization of six geographical regions and ten platforms, Louis Dreyfus Company is active in over 100 countries and employs approximately 18,000 people globally. ## Job Description The Food Science Associate works on the characterization of plant proteins and other food ingredients and supports development of plant-based food and beverage products. This role involves taking responsibility for planning and executing experiments and/or sensory trials, leading activities within cross-functional projects, presenting data and collaborating closely with research, analytical, engineering and product development teams. **Primary Responsibilities/Essential Functions** · Take responsibility to elaborate approach and execute trials by being given general direction. · Lead activities within cross-functional projects. · Conduct experiments to characterize and evaluate functional properties of proteins and other food ingredients and validate performance in adequate model formulations. · Develop and/or optimize characterization methods and model recipes based on literature and/or experience and write SOPs. · Capture, analyze and present results to colleagues and stake holders. · Support food and beverage product development on the kitchen and the pilot plant scale. · Give technical support to commercial team and customers. · Ensure all the results are reported in a quality and timely manner. · Carry out basic troubleshooting of used equipment. · Keep order and hygiene in all areas. · Practice LDC’s safety standards at all times. · Support innovation pipeline, business case development, and IP filings **Additional Responsibilities Functions** · Contribute to training and capability building. · Attend Ingredient shows and host the Plant Protein booth, engage with customers, support commercial efforts. · Other duties as assigned by management. Education/Professional Certifications/Licenses · Bachelor’s degree in food science, protein chemistry, biochemistry, chemical engineering, chemistry, biology, or a related field with 2+ years of experience. · Alternatively, Associate in Science, Food Science and Technology or related field degree with 4+ years of relevant food industry experience. ## Qualifications **Experience** **Basic qualification:** · Experience in methods and equipment used to assess protein physicochemical and functional properties · Capacity to work independently · Experience in prototyping or product development · Experience in sensory evaluation tools · Experience in SOP and R&D report writing **Preferred qualification:** · Experience in methods and equipment used to assess starch, fiber and hydrocolloid physicochemical and functional properties · Experience in LIMS and ELN · Experience in AI tools **Knowledge/Skills/Abilities** **Basic qualifications:** · Data reporting and presentation · Excellent verbal and written communication skills. · Proficiency with spreadsheet and word-processing software (e.g., Excel, Word, PowerPoint). · Strong analytical and problem-solving skills. · Ability to prioritize multiple tasks to meet strict monthly deadlines. · Proactively approaches job duties and potential problems. · Detail oriented with strong organizational and documentation skills. · Laboratory etiquette & skills. **Preferred qualification:** · Knowledge in food ingredient chemistry. ## Additional Information **Equipment Used** · Laboratory research equipment: glassware, pipettes, pH meter, water bath, high-shear mixer, homogenizer, centrifuge, particle size analyzer, viscometer, rheometer, turbiscan, spectrophotometer, texture analyzer, kitchen appliances etc. · Typical office equipment: PC, pr…