Food Technologist

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 Technologist to lead 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 must). You should have an entrepreneurial drive and mindset, high ambition and the ability to guide the scientific team in the development of our downstream bioprocess.

**Role & Responsibilities**:

- Provide technical leadership to develop our innovative whole-cut fungi-based meat alternative products from bench to pilot scale, and through full commercialization.
- Support the creation of new processes and procedures as the company grows.
- 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.
- Think critically, balance multiple tasks, and be flexible wearing whatever hat is needed to support cross-functional teams and help meet company goals.

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

- Bachelor’s Degree in (Food Science, Food Technology, or related discipline with 2+ years of relevant R&D experience; or Master’s Degree in similar fields with 1+ years of relevant R&D experience.
- Experience in new food product development of alternative protein solutions, ideally fungi or the post processing of fungal biomass as a meat alternative.
- Excellent communications skills, teamwork and emotional intelligence.
- A scientific, innovative and detailed-oriented mindset.
- Proactively seek opportunities to improve existing processes. Driven to deliver high quality results on time, readily adaptable to shifting priorities and multi-tasking.
- Excellent planning and organizational skills.
- Strategic and analytical thinker, capable of improving internal competencies and technologies to achieve company objectives.
- English language proficiency, both written and spoken. German is a plus.

**Great to have**:

- Food safety - HACCP certifications are a strong plus
- Experience in a sensory lab setting (training a sensory panel, designing & conducting experiments) is a plus
- 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.
- Previous experience with the design and development of bioprocesses, especially around scale-up and process optimisation.
- Biggest plus - a passion for mushrooms

**Benefits**:

- Potential to join the team with an unlimited contract after the 1st year contract
- 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, the opportunity to work in an innovative, high-impact environment with flexible working hours, mínimal hierarchy and endless growth opportunities