About us Vow is a food company - a very different one. We're creating real meat products from animal cells instead of the animal itself. As one of the most innovative and mature cultured meat companies in the world - one of only three to achieve regulatory approval in any jurisdiction – we are at the forefront of the protein revolution. As a next step in our rapid expansion, we're bringing together cutting-edge innovations in science, engineering, culinary and design to make sustainable food that's both irresistible and available to billions of people worldwide. The role: As a Food Research Scientist at Vow, you will leverage your deep understanding of food science to help us create meat that meat eaters choose selfishly. In particular, you will drive application-driven research underpinning our ability to control the texture, flavor, and overall sensory experience of our products. You will: Drive early-stage research activities intended to build foundational product knowledge in materials, ingredients, formulation science, food processing and breakthrough technologies with a focus on textured meat products using cultured cells. Partner with cross-functional teams including biologists, engineers, and culinary experts to drive product innovation and development. Apply your deep understanding of functional ingredients and advanced processing techniques to enhance food texture. Develop innovative concepts, prototypes, and/or formulations that can be integrated into a range of delicious foods destined for Michelin-star restaurants, health-conscious consumers and eventually the supermarket. Design and execute experiments to evaluate and validate new processing methods and ingredients. Stay up-to-date on the latest advancements in food science and technology, leveraging emerging trends to enhance product quality and efficiency. Contribute to intellectual property development through patent applications and publications. The experience/skills you will bring: A degree in a relevant scientific discipline, preferably a master's or PhD, with a focus on Materials Science, Food Science, or a related field. Proven track record of innovation and problem-solving in a research or industrial setting. 3+ years experience in food science R&D, either in industry or academic research. Strong understanding of food chemistry, texture modification, and sensory analysis. Demonstrated expertise in manipulating the structure of foods both through ingredient manipulation and processing techniques. Demonstrated experience in the characterisation of food ingredients and formulations, (e.g. microscopy, texture analysis rheology etc) and the ability to correlate that analysis to the sensory experience. Proficiency in experimental design, data analysis, and statistical methods. Excellent communication skills with the ability to effectively collaborate within a multidisciplinary team. A commitment to driving positive change in the food industry. What success looks like: Within 3 months you will have made substantial contributions to an existing food research project by building subject matter expertise, running experiments and adding to the knowledgebase to demonstrate improved texture in a food prototype. Within 6 months you will have characterized the use of a process new to Vow, demonstrating how it can be used to create irresistible products and how to control it to produce desirable variations. You will have established yourself as an invaluable member of the team that brings unique perspectives and knowledge to producing products with better taste and texture. Within 12 months you will have a pipeline of new ingredients and processes to explore, operating multiple of each through different levels of our development cycle. You will be researching and establishing new areas of knowledge unique to Vow.
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