Lebensmittelchemiker/in oder Lebensmitteltechnolog/in (w/m/d) oder vergleichbare Qualifikation
Core
Conducting research on processing properties of plant raw materials (specifically grain legumes) and characterizing ingredients along the food production chain using extrusion technology.
Role type
Research scientist (food technology)
Builds
Scientific insights on sustainable nutrition and resilient protein diversification
Domain
Food science / Plant-based ingredients / Extrusion technology
Required skills
Food chemistry, Food technology, Analytical methods development, Experimental design, Statistical analysis, Laboratory safety compliance
Preferred skills
Protein characterization, Amino acid analysis, Extrusion technology application, Versuchsdesign
Responsibilities
Planning and executing extrusion experiments with plant raw materials, Developing and establishing analysis methods for raw materials and food products, Analyzing data using statistical methods (descriptive statistics, t-test, ANOVA), Collaborating with other institute groups and institutions, Supervising technical staff, guest scientists, and students, Ensuring legal compliance with workplace safety and health regulations