A Scientific Leader for a Better Food Future

There has never been a more important time to create a sustainable food system for the planet. With global population to reach 10 billion within our generation, scaling the existing animal-based food system is fraught with ever increasing climate challenges and continues to be one of the largest contributors to greenhouse gas emissions.

The rise of alternative proteins in recent times has shown us an exciting future where such a new food system is possible. Plant-based meats has been at the forefront of this and has come a long way with delivering taste and texture that can convince the most discerning meat eater.

But these delightful food experiences aren’t always there. Spongy texture, strong after notes, unnatural colours; almost no plant-based meat product is alike and all too often, we’ve experienced plant-based meat products that don’t meet the mark. Where a food manufacturer would previously had bought meat from a meat processor, food brands have had to learn how to make plant-based meat themselves with existing ingredients that were never designed for the purpose.

It’s this very challenge that Harvest B has taken on. Better plant-based meats require better ingredient systems. Our smart ingredient system helps whoever that offers plant-based food by making it easier to make great tasting and healthy plant-based food.

To do this, we’ve taken a modern product-driven approach to everything we do, starting by analysing the scientific and consumer insights to uncover opportunities that will transform plant-based meats. We design protein solutions that serve market & consumer needs by converging innovative science with opportunities in technology, culinary arts and knowledge of food manufacturing.

We also believe a sustainable food system will be built on a House of Plant Proteins so we are building the analytical tools to link individual protein structure to function and have set out to discover protein blends that create the muscle-like texture we love in traditional meat.

Success in this category will also require collaboration across best-in-class innovators emerging around the world from new genetic breeds at the field to novel processing technologies at the factory and fat solutions in downstream ingredient systems. With our science lab, test kitchen and extrusion facility in Sydney or through our partners, we deliver a wide range of texturised protein ingredients and finished solutions for plant-based meats.

A thoughtful but creative scientific leader

Since closing our seed round in June last year, we are now ready to invite a creative scientific leader to join our team who is motivated to accelerate the transition to a sustainable food system. You might have some ideas on how to capture the omega-3s from algae without changing an ingredient flavour profile — or work with an upstream partner to design an improved soy breed that reduces off-flavours and improves sensory characteristics downstream. Your imagination is paired with scientific rigour and you have an ability to balance creativity with process and results.

With a deep passion for problem solving, strong organisation skills and a keen attention to details, you would enjoy working as part of a team in a dynamic, fast-paced environment. In this role, you will lead our science and innovation efforts — an interdisciplinary team with expertise in food chemistry, material science, mechanical engineering, food science and culinary excellence.

You’ll be working on complex future products and the technical lead on new material integration while creating ingredient prototypes with optimal textures, functional and nutritional performance downstream.

Our ideal candidate will have the technical expertise to recommend scientific pathways for new material exploration, with food industry experience to mentor and create bench-top products aligned to commercial goals. You are curious, hardworking, unafraid to push experimentation combined with scientific rigour, analytical, collaborative and a creative problem solver.

What you’ll be doing

1. Science & Innovation

• Efficiently design, execute, and manage experiments to identify raw material characteristics and process mechanisms that contribute to our desired meat texture, flavour and taste attributes using sensory and analytical assays.
• Use outside-the-box exploration: playful and de novo hands-on prototyping and experimentation.
• Develop product prototypes on the bench, conduct pilot and commercial scale trials, establish data and make a technical case for product feasibility
• Lead efforts to understand the interaction of ingredients and the effect of process parameters in complex food matrices
• Leverage internal and external technology capabilities, develop and manage relationships with external partners including scientific advisors and universities.
• Collaborate with cross-functional teammates to successfully transfer lab scale prototypes into production operations
• Lead and manage R&D team members on technical approaches and best practices.
• Oversee general laboratory operations, including management of annual budget, purchasing of equipment, supplies, and kitchen / laboratory maintenance.

2. Analysis & Insights

• Design, execute, and analyse experimentation in a highly dimensional space, using sensory and instrumental assays to guide and validate progress
• Provide scientific interpretation, due diligence, and technical insight for product formulations, technical specifications, labelling and advertising claims
• Preserve all forms of intellectual and material property generated from R&D activities, including writing protocols for novel processes and recommending/managing any software solutions utilised by the team.
• Look for opportunities to draw inferences using data-driven insights & software systems to accelerate our understanding of the relationships between novel ingredients & PBM applications.
• Communicate findings and work with broader team to synthesise knowledge and find solutions

3. Scientific Product Management

• Direct and oversee all aspects of the science and innovation team including developing and overseeing project plans, establishing effective processes and resource allocation across the team.
• Ensure R&D team achieves short-term and long-term goals of our product roadmap and adapts to evolving scientific priorities
• Monitor, analyse and surface new scientific information and technologies developing in the market, including, but not limited to nutritional studies, sensory insights, quality and shelf stability, novel ingredient developments to contribute new ideas.
• Actively drive the innovation stage gate process: brainstorming, concept development, screening, feasibility, and commercialisation with our leadership team and product manager.

Our wishlist

• M.S./Ph.D. in Food Chemistry, Materials Science, Chemical Engineering, Bioengineering, Biochemistry, Food Science, or similar field with 5–10+ years of scientific experience and 1–3+ years of product innovation experience or similar commercial experience.
• Experienced across the full product development journey from concept through to commercial launch
• Proven track record of, impactful scientific research and application in an industry environment, combining scientific insight, technical skills and business acumen
• Strong skills in designing experiments, data analysis, data interpretation, and communication of results
• Ability to manage multiple projects and priorities with excellent analytical and organisational skills
• Excellent oral and written communication and presentation skills.
• Motivation, humility, curiosity, and eagerness to explore new conceptual areas and continually integrate new learnings with existing knowledge
• Strong chemical intuition, knowledge of starches and proteins, and how to modulate their characteristics with process, synergistic interactions with other materials, and different conditions within a product.
• Understanding of food product chemistry, analytical testing, formulation and processes used in food manufacturing preferred
• Mechanical ability, and familiarity with scientific equipment, chemical/analytical instrumentation, and advanced instrumentation
• Experience with formulation development, designing & conduction sensory testing is a plus.

What’s in it for you

• An unique opportunity to lead the scientific agenda at one of Australia’s most ambitious alt protein companies.
• Location Location Location: You’ll be based predominantly at our new Head Office and Kitchen Lab right in the heart of the Sydney tech ecosystem Surry Hills, with the occasional visit to our pilot facility in Penrith.
• Ownership In Us: Employees at Harvest B own equity in the company through our employee share option plan. Sharing in the success of the company is something that’s very important to us.
• Culture Eats Strategy For Breakfast: Whilst our values are at our core (Do What Matters, Fuel Your Curiosity, Drive Towards Outcomes, Be a Thoughtful Human), if you’re looking for a place where you can shape the culture, we’re small enough that every new team member plays an influential part in this.
• A Cornucopia To Learn From: Work alongside A1 operators from a broad cross section of industries who have worked at innovative and technical organisations including Startmate, Astra Zeneca, WeWork, Cicada Innovations, GLG, Berger Ingredients, Singtel Innov8, Oliver Wyman, UNSW and Infrabuild.
• Flexible Working Rhythms: As we come out of COVID work patterns and building so much of this business through Zoom calls, we know how great it is to be flexible with where and when you work.
• Doesn’t Matter Where You Are: If you‘re the right person for the job, we’ll support your relocation to Sydney.
• You Won’t Go Hungry: Whether you fancy your sensory capabilities or not, there will be ample opportunities to taste test new food products using our meat system.

If you felt excited by reading this job description, then we encourage you to apply even if you don’t tick all these boxes. Don’t underestimate the power of demonstrating a keen motivation to learn & contribute to our mission.

If this sounds like you, would love to hear from you and look forward to receiving your CV and cover letter via our online application.