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Be currently enrolled or recently completed a Bachelor’s program in Plant Science, Food Science, Analytical Chemistry, Biochemistry, or similar program. We are seeking undergraduates, recent grads (Bachelor's level within 6 months of graduation), or individuals in a Master’s program who are currently pursuing a degree in Plant Science, Food Science, Analytical Chemistry, Biochemistry, or similar program.
$18 - $40 an hourFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Bachelors degree or Masters Degree in Food Science, Food Chemistry, Flavor Chemistry or related field and 5+ years food product development or flavor development experience.
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This role offers the candidate a chance to work with a cross-functional team, leveraging their expertise in flavor chemistry, GCMS, formulation, compounding, and flavor to create high-quality products.
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Minimum of 3 years of experience in flavor chemistry, specifically in the manufacturing industry. Lead the development of new flavors and improve existing ones by leveraging your deep understanding of flavor chemistry.
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Demonstrated understanding of food science & flavor chemistry in ingredient & finished product applications. Stay updated on industry trends & emerging technologies related to sensory science, flavor chemistry, & contribute to innovation in product development.
$80,000 - $120,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Experience primarily in research and development with exposure to ice cream innovation and flavor development. Demonstrate technical expertise with emphasis on food science, food chemistry, shelf life, ingredient functionality, sensory techniques, ingredient processing interactions, analytical and test procedures, and recipe formulation.
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Minimum 15 years of experience working as a savory flavorist with proven track record of flavorist training and savory flavor creation, preferably specialized in the process/reaction flavor and seasoning creations.
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The Department of Viticulture & Enology in the College of Agricultural and Environmental Sciences at the University of California, Davis is recruiting an Assistant Professor with an emphasis in the chemistry of wine components and their dynamics as related to flavor and sustainability of wine.
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PhD in organic chemistry, natural product chemistry, food chemistry/science or related scientific fields with 0-2 years of relevant experience in in food, flavor, beverage and agricultural industry, OR.
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Tasting and comparing the tastes of a full range of foods and food products (including dairy, fruits, vegetables, mushrooms, grains, nuts, meat, poultry, fish, shellfish, spices, and other foods) for different characteristics, such as appearance, smell, taste, flavor, and quality of ingredients.
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The portfolio includes various forms of pure and natural vanilla ingredients, extracts, pastes, and powders plus other flavor extracts to include lemon, almond, chocolate, coffee, peppermint, and rosewater to wholesale, culinary, and industrial customers throughout the world.
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To provide professional and technical lead support o f the flavor science and natural products chemistry program in the food science department. Knowledge of analytical techniques such as HPLC, NMR, wet chemistry, microbial sequencing.
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Through our commitment to curating a library of detailed plant analytics and extensive on-site research and development, True Terpenes has positioned itself as an industry expert and trusted producer of botanical and hemp-derived terpene blends and flavor solutions, particularly for quality-driven developers at all production scales.
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Areas of applicable research include organic, analytical, biological, biophysical, and environmental chemistry; the key to success being a multifaceted chemistry research program with an openness to the application of these skills to wine research.
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Food/Flavor Chemistry - Basic knowledge of the organic chemistry of ingredients and flavor compounds that are used in Company products. Water Filtration/Treatment - Knowledge of the basic chemistry of water and filtration or other means of removing contaminants of impurities.
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