Company Description

At Beyond Meat, we started with simple questions. Why do you need an animal to create meat? Why can’t you build meat directly from plants? It turns out you can. So we did. We make plant-based meats that allow families to eat more, not less, of the traditional dishes they love, while feeling great about the health, sustainability, and animal welfare benefits of plant protein. Our goal is to bring exciting change to the plateand Beyond.

Position Description

This a full-time position, that is responsible primary owner of food extrusion-based process and product development from the initial concept through final commercialization phases.

Key Responsibilities

  •   Perform bench-top, pilot-plant, and production extrusion experiments/trials, either individually or as a member of a technical team.

  •   Work as an R&D team member with responsibility for conceptualizing Extrusion ideas and processes.

  •   Assist in identification and creation of extrusion development including new die designs

  •   Comprehend and apply principles of the scale up of unit operations common within the food industry.

  •   Leverage both internal and external resources to help analyze problems, identify alternative options, carry out tests, foresee consequences of proposed actions, and implement recommendations in support of goals.

  •   Develops a close functional relationship with team members to review projects, contribute

    information, and provide suggestions regarding product-processing requirements.

  •   Maintain accurate and compete records of all experimental and design work.

  •   Define processing core competencies in terms of play books, white papers, or other forms of

    knowledge capture and transfer technical learnings to manufacturing facilities where appropriate.

    Candidate Description

    The Innovation team is looking for an outstanding individual to join Beyond Meat at the company’s HQ in El Segundo, CA. The ideal candidate has both strong analytical, strategic, and scientific skills to develop engineering processes with in a food development company.

    Qualifications

  •   Master’s degree in Chemical Engineering, Process Engineering, or Food Science required, Ph.D. preferred.

  •   Knowledge and experience with:

o Extrusion (required), meat analogs -high moisture or low moisture TVP (preferred) o Extrusion chemical reactions (i.e: protein cross-linking, starch hydration)
o Die Design using CAD software
o Ingredient use in extrusion, focus on protein preferred

  •   Knowledge of unit operations and processing equipment.

  •   Strong communication and presentation skills.

  •   Detail-oriented, extremely organized, and able to juggle multiple tasks in a timely manner, with minimal supervision.

  •   Highly-organized and self-starting work style.

  •   Team player and flexible.

    WORK ENVIRONMENT: Lab and manufacturing environment with 20% travel. 

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