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About the Role

Own plant-based meat products end-to-end, from lab-scale prototype to commercial production, improving key attributes like appearance, texture, and flavor. Translate formulations into cost-efficient manufacturing processes, ensuring lab-created taste and texture reach customers. Involves travel to co-manufacturing sites for scale-up tests.

Responsibilities

Design and run systematic lab experiments to refine formulations and processes.
Improve product appearance, texture, flavor, and nutrition while optimizing ingredient costs.
Select and perform appropriate analyses, including sensory tests and texture measurements.
Analyze experimental results using statistical methods and propose evidence-based next steps.
Track scientific literature for emerging technologies and ingredients.
Conduct pilot and scale-up tests at in-house and co-manufacturer facilities.
Optimize processing parameters for large-scale production validation.
Troubleshoot with quality and production teams.
Define critical process parameters and quality checkpoints for consistent production.
Assess equipment performance and collaborate with engineering on equipment selection and modification.
Maintain comprehensive records of experiments and results.
Create and maintain process specifications, SOPs, and production guidelines.
Collaborate with product development, production, quality, and engineering teams.
Ensure projects align with timelines and OKRs.
Organize, clean, and maintain the food lab, ensuring it is well-stocked and safe.
Order trial ingredients in a timely manner.

Requirements

3–7 years of experience in food product development and/or food manufacturing, preferably with plant-based foods, alternative proteins, processed foods, or ingredient applications.
Hands-on lab experience with exposure to process development and scale-up.
Master's or PhD degree in Food Science, Food Technology, Food Engineering, Food Chemistry, or a related field.
Expertise in food formulation, ingredient functionality, and protein science.
Knowledge of food processing technologies and scale-up principles.
Experience with sensory evaluation and instrumental analysis.
Proficiency in experimental design and statistical analysis.
Experience with root cause analysis and process improvement.
Clear written and verbal communication skills.
Ability to translate technical concepts for R&D, production, and quality audiences.
Fluent English is required.
German at B2 level or higher.

Skills

Food formulation
Ingredient functionality
Protein science
Food processing technologies
Scale-up principles
Sensory evaluation
Instrumental analysis
Experimental design
Statistical analysis
Root cause analysis
Process improvement

Location

Berlin

Work Type

Onsite
Hybrid

Experience Level

3-7 years

Education Level

Master's degree
PhD degree

About the Company

Global protein consumption is skyrocketing, creating challenges for health, climate, and animal welfare.
Project Eaden tackles these challenges with patented fiber spinning technology to create plant-based meat with authentic texture and taste.
LEKKA products are available in millions of homes across Germany, Austria, and Switzerland.
The company is supported by world-class VCs and angels.
The mission is to create irresistible, sustainable food that inspires billions to switch away from animal-based meat.

Equal Opportunity

Embrace diversity and equal opportunities for all.
Welcome applications from all qualified candidates, regardless of age, color, national origin, race, religion, gender, sexual orientation, gender identity, or marital status.