About Us

Our team at NuCicer is reinventing the chickpea with high-protein content and customized functional and nutritional properties to enable a sustainable, nutritious future. We leverage the power of natural plant diversity along with cutting edge genomic breeding technologies to develop new chickpea varieties and work with protein extraction manufacturers to produce chickpea protein ingredients.

At NuCicer we believe everyone should have access to high-quality, affordable, and nutritious protein. We also believe our food sources should contribute to sustainable solutions without compromising on quality or affordability. As our global population continues to grow, demand for protein increases along with the environmental impacts of our food system, making this an urgent and complex challenge.

Job Description

Applicant Information

NuCicer is looking for a Food Scientist to join our ingredients development team. This individual will develop novel chickpea ingredients, including flour and protein extracts, and characterize their functional and physical properties. As a member of the ingredients team, this Food Scientist will also contribute to sensory studies, customer ingredient trials, and application testing. If you are passionate about food science, food security, nutrition, environmental sustainability or even just chickpeas in general, please apply!

Roles & Responsibilities

• Conduct functionality testing of ingredients to understand properties such as emulsification, foaming, gelling, water absorption, and protein solubility
• Perform analytical testing of both ingredients and product prototypes using texture analysis, moisture analysis, particle size distribution, RVA, and other methods
• Design experiments to compare and benchmark ingredients against both internal and commercial ingredients
• Design and develop recipes that demonstrate ingredient applications
• Develop, refine, and validate protocols and methods of analysis
• Work with external research partners on ingredient development and application projects
• Design and perform internal sensory testing to provide directionality and feedback in ingredient development
• Work cross functionally with other teams including Business Development and Analytical
• Record and analyze data, maintain laboratory notebook within company standards
• Prepare presentations and written reports for internal meetings and the leadership team
• Maintain equipment and a clean lab setting
• Ensure that all safety guidelines are followed strictly at all times
• Manage chickpea flour and protein related material inventory

Qualifications

Here are the qualities and characteristics that will enable a candidate to succeed in this position:

• Educational background: Degree in Food Science, Food Engineering, Materials Science, Biochemistry, Chemistry or a similar discipline. BS with 4+ years experience, Masters with 2+ years experience, or PhD with 0+ years experience
• Previous work experience in ingredient development, food science, and/or product development
• Knowledge and experience with the characteristics and applications of functional plant proteins, pulse flours, and starch ingredients
• Knowledge and experience with analytical food science tools and techniques including RVA, texture analysis, and PSD
• Prior experience with protein functional assays and analysis a plus
• Motivated individual with strong experimental design and critical thinking skills.
• Organized, self-starter with prior experience working in small teams or start-up environments.
• Collaborative team member with a growth mindset.
• Ability to effectively and reliably manage, interpret, and report data.