BackPosted on 28/04/2016
Research Scientist in Food Enzyme Technology
Nestle Research Center
Full time |
- 4 year
Salary type not mentioned
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.
Education and experience
PhD degree in enzymology/biochemistry/fermentation technology or any related field, combined with 2-4 years experience in industry or academia.
Strong “hands-on” experience in bio-informatics, bioprocessing, biocatalysis and/or molecular biology is desirable.
Carbohydrate and protein biochemistry and related analytics would be considered as a plus.
Project management experience is an asset.
Excellent communication and presentation skills in English.
Show us that you demonstrate strong result focus and proactive cooperation! Your initiative, curiosity and ability to challenge constructively is what will set you apart among the other candidates. If you are interested in being involved in demanding and innovative projects within one of the leading research centers in food and nutritional sciences worldwide, then apply with us (complete application including CV, cover letter and references is mandatory) now on English atwww.nestle.com/jobs.
The Nestlé Group is the World’s leading Nutrition, Health and Wellness Company with 88,8 billion Swiss Francs in sales in 2015, more than 335,000 employees worldwide and 442 factories in more than 86 countries. We offer an attractive and dynamic international working environment with constant opportunities for development, reflecting our conviction that people are our most important asset. Learn more about our Group and reasons to join us on www.nestle.com.
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 or biochemistry or fermentation technology or any related field
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