BackPosted on 20/04/2016
Research Scientist in Food Enzyme Technology
Full time |
- 4 year
Salary not mentioned |
Develop enzyme systems for modification of polysaccharides and proteins from a broad variety of sources and for the application in healthy and sustainable food products and processes. This involves biochemistry, enzymology and chemical analysis.
• Establish robust lab-scale bioprocesses for up-scaling in Nestlé Product Technology Centers.
• Lead multidisciplinary projects and work in concert with a team of biochemists, food technologists and nutrition scientists.
• Project management and interactions with external companies/universities
Demonstrating broad strategic thinking and ability to create and promote concepts within scientific networks, you will work within the Biotransformation group in the Food Science and Technology Department.
Nestlé Research Center (NRC) located near Lausanne, Switzerland is one of the leading research laboratories in food and nutritional sciences. With 700 members of staff from 50 nations, NRC has a strong position in the international scientific community supported further by more than 200 external scientific partnerships and University collaborations and 270 scientific publications each year (learn more about the NRC at www.research.nestle.com). NRC has an excellent reputation in food and nutrition research that has benefited consumers for over a century. By bringing together its knowledge in Nutrition and Health, Food Science, Food/Consumer Interaction, Food Quality and Safety, Nestlé opens the way to develop Good Food and Good Life: to offer tasty foods that procure health as well as pleasure for our consumers. In this global and multicultural environment, Nestlé, a food, nutrition, health and wellness company aims to work with the best scientists in the world
PhD degree in enzymology
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