Biochemist

"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. We are experts at recreating wild and heritage flavors using plant-based sources. We now want to become experts at mitigating loss of those flavors during post-processing and that's where Ewe (yes, you) come in. We are looking for a food scientist to improve the longevity of our plant-based products under various storage conditions.
You will work closely with a team of food scientists at our R&D kitchen in San Francisco to develop technologies to improve product quality during storage. Successful individuals will be self-motivated, adaptable, and driven to push scientific boundaries. We are looking for a candidate with a deep understanding of flavor degradation and microbial safety in foods during storage. Successful candidates should also have a strong understanding of oxidation of food compounds and its effects on product quality and safety.

Key Responsibilities:
● Develop new technologies to investigate and mitigate flavor changes as a result of post-processing handling, particularly storage conditions.
● Work with the food science team to design and execute experiments to improve ways to reduce oxidation of colors and lipids.
● Research novel ways to reduce water activity and limit microbial growth.
● Collaborate with the team to design and introduce variations in our flavor reactions that result in higher product quality and extend the longevity of our product.

Qualifications:
● PhD or MS with 5+ years experience. Degree in food science, chemistry or biochemistry, physics or biophysics, physical chemistry, biological or chemical engineering, or a related field.
● Expertise in shelf-life technologies for meat and fish, and/or food products with high water contents; experience working with plant-based products is a plus.
● Deep understanding of biochemical reactions and reaction kinetics in food, including effects of temperature and pH on the system.
● Working knowledge of degradation and browning reactions in food.

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