Food Technology Internship

vor 2 Wochen

Berlin, Deutschland Bosque Foods GmbH Vollzeit

At Bosque Foods, our vision is to accelerate the world’s transition to an environmentally sustainable, equitable, and animal-free food system.

Our mission is to create the next generation of meat alternatives, starting with whole-cut meat products grown naturally from fungal mycelium. We aim to create better-than-meat products that deliver on the entire taste experience, nutrition, and price of traditional meat without compromise.

Founded in 2020, Bosque Foods is the first European fungi-based meat alternative company focusing entirely on the whole-cut meat segment. After graduating from the world’s leading biotech accelerator program, IndieBio in New York City, we are now opening our lab in Berlin, Germany.

Tasks

We are looking for a Food Technology Intern to assist our R&D team in the development of our whole-cut meat alternative based on mycelium fermentation. You should be passionate about new protein alternatives and future foods (previous experience is a great plus). You should have an entrepreneurial drive and mindset, high ambition and the ability to assist the scientific team in the development of our downstream bioprocess.

**Role & Responsibilities**:

- Assist the lab work and innovation for creating our whole-cut fungi-based meat-alternatives.
- Bring new ideas to the table for raw material post processing and product development during the downstream process.
- Research and develop new food technologies and product building blocks, including flavor & texture interactions.
- Effective communication skills in broad interdisciplinary environments.
- Proactively collaborate cross-functionally in multiple projects that adhere to fast timelines.

**Requirements**:
**Must have**:

- MA Student or recent BA graduate in Food Science, Food Technology or related experience.
- Previous experience in new food product development of alternative protein solutions, ideally based on fungi.
- Knowledge on the different tests for food organoleptic properties applied to novel meat alternatives.
- Experience in reaction flavor chemistry and/or making new textured material is a plus.
- Experience with designing and conducting sensory testing is a plus.
- Proven ability in interpreting scientific data.
- Excellent communications skills and enjoys working as a team.
- English language proficiency, both written and spoken. Fluent German speaking is a plus.

**Great to have**:

- Previous experience on the post processing of fungal biomass as a meat alternative.
- Rigorous scientific mindset and methodological mindset.
- Strategic and analytical thinker, capable of assisting on plans to improve internal competencies and technologies to achieve company objectives.
- Previous experience with the design and development of bioprocesses, especially around scale-up and process optimisation.
- Passion for mushrooms.
- Intermediate level at Microsoft Excel.

**Benefits**:

- Work in our brand new lab in the center of Berlin.
- Opportunity to join a dynamic and diverse mission-driven team with sky-high ambitions to build the future of food
- Chance to shape and design the scientific strategy at an early-stage.
- Last but not least, opportunity to work in an innovative, high-impact environment with flexible working hours, mínimal hierarchy and endless growth opportunities

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