Food Specialist Oils & Fats | Food Science | ENG

Are you an experienced food scientist with deep expertise in lipid chemistry and a passion for innovative fat system development? We are seeking a Food Specialist – Oils & Fats with strong hands-on formulation capabilities on behalf of our client, the European R&D branch of an internationally recognized food manufacturer specializing in premium noodles and Asian-inspired food products. Their European center plays a key role in developing healthy, clean-label food solutions and products that bring authentic flavors to local markets.
 

Key Responsibilities:

Fat System Development & Lab Work

• Develop and prototype fat systems at the bench level for application across noodles, soups, dumplings, sauces, spreads, and related formats
• Design emulsion systems, oleogels, and fat-protein networks with targeted melting behavior, oral lubrication, and digestion rate profiles
• Develop plant-based fat alternatives that maintain sensory performance while reducing saturated fat content and simplifying ingredient lists
• Adapt fat system designs for compatibility with multiple processing environments, including frozen formats, high-moisture applications, and protein-dense matrices

Fermentation-Based Lipid Work

• Apply fermentation techniques (microbial, enzymatic, solid-state) to modify fatty acid composition, improve oxidative stability, and build flavor complexity in oil and fat systems
• Incorporate fermented substrates into lipid matrices to support digestibility and gut response objectives
• Explore lipid-bound bioactives and postbiotic potential within fermented fat formulations

Metabolic & Functional Formulation

• Develop fat systems that reduce caloric contribution while preserving expected mouthfeel and sensory satisfaction
• Work with the nutrition specialist to align fat system design with satiety signaling and stable energy release
• Translate functional mechanisms into product-level outcomes that can support health positioning and, where applicable, substantiated claims

Research & Technical Analysis

• Monitor scientific literature on lipid chemistry, fat system innovation, and emerging functional food research to feed into the development pipeline
• Evaluate bioavailability, stability, and matrix interactions of fat systems across different food applications and processing conditions
• Analyze product compositions using relevant databases, lab testing, and formulation tools

Cross-Functional Collaboration

• Work closely with Innovation team members to understand product briefs and translate them into technical fat system solutions
• Collaborate with fermentation scientists, process engineers, and the nutrition specialist throughout the development cycle
• Share expertise internally: educate colleagues on fat science and contribute to broader knowledge-building within the team
• Ensure that development timelines and commercial realities are factored into technical decision-making from the start

Qualifications & Skills:

• Master's or PhD in Food Science, Food Chemistry, Lipid Chemistry, or a closely related field, with a specialization in oil and fat systems 
• Minimum 5+ years of relevant hands-on experience in food formulation or food innovation involving oils and fats (PhD research years in a directly applicable subject count toward experience)
• Strong working knowledge of fat system behavior in food matrices, including how structural choices (emulsions, oleogels, fat-protein networks) affect texture, mouthfeel, digestion, and caloric contribution
• Demonstrated ability to work at the lab level, as this role involves bench work, not desk-only formulation
• Ability to translate scientific findings into actionable product decisions and communicate across functions with both technical and commercial colleagues
• Commercially aware: understands that products need to reach the market within defined timelines and can work within those constraints
• Experience in plant-based foods, functional foods, or clean label product development (preferred)
• Familiarity with fermentation-based approaches to lipid modification (microbial, enzymatic, or solid-state) (preferred)
• Exposure to structured lipid design: emulsions, oleogels, or fat-protein networks for application in processed food formats (preferred)
• Understanding of metabolic health concepts relevant to formulation: satiety mechanisms, gastric emptying rate, glycemic response (preferred)

What We Offer:

• 25 days of annual leave 
• Pension plan
• Commuting expense support 
• This is a full-time position with a minimum of 4 days onsite in the Wageningen office
• International, friendly team with a strong sense of teamwork and a proactive culture

Interested? Feel free to apply or contact me for more information at eduardo@adamsrecruitment.com

Please take into consideration that we can only consider applicants who are currently living in the Netherlands and who will NOT require VISA sponsorship now or in the future.

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