Performs research and development at an innovative food and nutritional products company. This position requires work with plant proteins and carbohydrates to assess and improve function in order to create and develop novel plant-based products. These products will include functional foods, medical foods and highly nutritional food and beverages. The candidate shall be innovative, proactive, dependable, flexible and have good record-keeping practices. Roles and Responsibilities: + Identifying, isolating, characterizing and modifying proteins and carbohydrates to improve functionality in plant-based foods and beverages. + Evaluate new ingredients and competitive products in the market for their functionality and sensory attributes. + Assist in designing tests during production trials for TerraMeat/Hemp Protein to achieve COGS, food safety and functionality. + Assist in collecting functionality and food safety data during process development/optimization for TerraMeat/Hemp Protein. + Screen various options to improve texture functionality/sensory for TerraMeat/Hemp Protein. + Assist in bench scale enzymatic reaction optimization of oat conversion into wort for NA Beer Project. + Experiment additional novel ways to improve NA beer flavor in parallel with R&D, likely from byproduct from GNS production. + Help with sampling and writing technical report on the quality and shelf life of aseptic totes, working with QC and R&D. Minimum Qualifications: + Master’s degree or higher in Food Chemistry or Chemistry. + At least 1 year experience post graduation in research and development. + Ideal candidate has 3 years or more hands-on skills in the at least two of the following area: instrumental analysis (such as HPLC, GC, Mass Spectrometry), food and beverage formulation, food and beverage microbiology, protein biochemistry/chemistry, food materials science. + Ability to work well in a team. + Track record in publications and/or invention disclosures. + Skills with wet labs. + High standards for excellence and attention to detail. Preferred Qualifications: + Experience characterizing carbohydrates using enzymatic assays, HPLC, GC, size exclusion chromatography and other methods of chromatography. + Experience in grain science, plant science, food proteins, lipids, vitamins, and other nutritional food components. + Patents and publications demonstrating an ability to innovate. Physical Requirements: + Ability to lift 35 pounds when required. + Standing for periods of time.