The Postion

We are recruiting for a Senior Flavor Scientist to join our R&D team.

With the overarching goal to “Capture Complexity” within  REDUCED savory flavor ingredients, this role provides data to the R&D team on both how different compounds enhance savory flavor perception.

 On the one hand, our new colleague works hand in hand with R&D team illustrating the output of proprietary fermentation processes. This role therefore directly supports our research and development activities by isolating and analysing flavour and aroma ingredients resulting from fermentation. And lays its foundation in consolidated knowledge of secondary metabolites associated with fermented foods and expertise in sample preparation techniques and analytical instrumentation are key to the success of this role.

On the other, our Senior Flavor Scientist supports REDUCED with key insight key insights into how REDUCED ingredients can outcompete market competitors. Main activities of the role are to provide, interpret and report compositional analytical data from match analysis of competitor products, as well as foods, flavours, flavour raw materials and intermediates to identify and quantify volatile flavour compounds in support of the product development process. Confidence in translating quantitiave data in marketable information through illustrative layouts is fundamental to the success of this role.

Practically, you’ll be:

• Analysing flavour and aroma ingredients

• Selecting the most suitable sample preparation techniques and analysis methodology to obtain the required information for stakeholders

• Interpretating and reporting of complex analytical data

• Developing and validating analytical methods

• Communicating with r&d and commercial team on analysis progress and interpretation of results

• Perform routine maintenance and troubleshooting of analytical equipment

• Identify and investigate new developments and techniques in flavour analysis

And you will come with:

• Strong analytical, organisational and communication skills and excellent problem solving skills, backed my methodic work ethic.

• Experience of GC, GC-MS and HPLC systems and their related data handling software, especially in relation to analysis of flavours and foods

• Experience with designing, collecting and interpreting sensory analysis data.

• Ability to prioritise and schedule work to meet demands set by the department, company or external customer, often to short deadlines

• A strong academic background is essential with a MSc or equivalent in relevant science based subject, such as chemistry, applied/analytical chemistry or biochemistry

  
  

Further information about key deliverables and responsibilities will be shared with selected applicants. The position will be based between the University of Copenhagen FOOD department and REDUCED headquarters in Nordhavn.

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