Food Scientist

Food Science or Chemistry Graduate - Rheology

The Food and Drink Microstructure Team looks at the rheological properties of food materials to determine the texture as well as how they behave physically when subjected to physical forces and forced to flow. The rheological properties of raw materials, intermediate products such as batters and doughs, as well as final products can be studied.

This role will primarily play a support function for the Senior Scientist in the team where you will be running various laboratory-based analyses using instruments such as X-ray micro-CT, rheometer, texture analyser, DSC, viscosity meter.

Position

• Conducting a variety of laboratory analyses across a wide range of techniques using instruments such as X-ray micro-CT, rheometer, texture analyser, DSC, viscosity meter.
• Perform tasks related to quality procedures such as equipment calibration and reviews of documents.
• Produce accurate laboratory records, calculate results, collate data for inclusion in reports, and produce reports.
• Follow appropriate business management procedures in all aspects of work.
• Contribute to idea generation for food and beverage science.

Requirements

• Proven competence of working within an analytical laboratory.
• Understanding of rheology, textural analysis, surface science, imaging techniques, and/or NIR (Near Infra Red).
• Experience in data analysis from the above and familiarity with statistical analysis techniques required.
• Can-do attitude is a must.
• Team player.

Please note due to our rural location you must be able to drive and have your own transport.

Click 'apply now' or send your CV to recruitment@campdenbri.co.uk.