Food Scientist - Plant-Based Protein Expert

"We're a tight-knit group dedicated to protecting the planet using tech, plants & unherd of flavors."

We eat the meats we do not because they are the tastiest, but because they are the easiest to industrialize. There is an inverse relationship between industrializing animals for meat processing and how delicious your steak, lamb chop, or ham is. Like humans, animals are what they eat—so the ones who graze freely in nature beget better flavors. At Black Sheep Foods, we’re experts at recreating wild and heritage flavors using plant-based sources. We now want to become experts at the textures that carry those delicious flavors, and that's where Ewe (yes, you) come in. We are looking for a food scientist to create the best plant-based textures in the world.

You will work closely with a team of food scientists at our R&D kitchen in San Francisco to develop and modify the texture of our plant-based meat. Successful individuals will be self-motivated, organized, and adaptable. We are looking for a candidate with a depth of knowledge in plant-based proteins. Successful candidates should have a strong understanding of the physical and chemical properties of proteins, and their functional role in food systems. Demonstrated research should include characterizing and/or understanding the structure/function relationship of proteins, particularly in novel food products and systems.

Key Responsibilities:
- Serve as a subject matter expert in plant-based protein research to support company troubleshooting efforts and collaborate with internal talent.
- Design and execute experiments to improve protein function and enhance the texture of our plant-based products.
- Collaborate with the team to improve the texture and mouthfeel of the product across a broad temperature range (70–400F).
- Present research findings in a well-organized manner to the team.
- Identify improvement opportunities and seek solutions through personal expertise, materials procurement, literature and IP research, etc.

Qualifications:
- PhD or MS with 5+ years experience. Degree in food science, material science, physics or biophysics, chemistry, physical chemistry, biological or chemical engineering, or a related field.
- Prior experience working on food product development; experience working on plant-based products is a plus.
- Deep understanding of proteins and the physics and chemistry underlying them.
- Knowledgeable about the structural/functional properties of proteins, and ideally how they function in food-related materials.
- Expertise in emulsion formulation, properties that affect their kinetics of formation and breakdown, particularly under thermal stress
- Excellent leadership, time management, teamwork, and communication skills.
- Expert in developing methods using chemistry, rheology, texture analysis, and other scientific means to understand the behavior of proteins in food systems, including the behavior of proteins in extrusion-like conditions.
- Ability to manage projects and handle constantly evolving objectives.

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