Food Scientis

**Food Scientist**

**In the field of Protein Extraction & Process Engineering**
- At Fabas we’re fueled by a simple yet powerful mission: to develop pulse-based products everyone enjoys. We kicked off our start-up journey in 2021 with consumer products made of pulses grown by «our» farmers in Switzerland, to increase our impact we are now focusing on pulse-based ingredients for the industry. «We», that’s currently Anik, Katharina and Lena - and maybe you will be a part of «us» soon?_
- We do not just want to meet the standards with our pulse-based ingredients. By combining novel extraction and fermentation techniques we want to set a new benchmark regarding quality, sustainability, and taste. We’re not about making noise and enforcing a food revolution; we believe that it’s a subtle shift that has the power to change the way we eat. Get on board now, if you are ready to build the basis for a new generation of plant-based products with us_

Now that you have an idea of who we are, let’s check if **your needs and our needs **align:
For us it is a given that you want to have an impact on the way we eat and farm in the future and that you are a «foodie at heart». We are looking for someone who is ready to contribute their experience and knowledge to help shape and develop innovative food technology. Do you want to **take over responsibility**, **lead your own projects** (in collaboration with Katharina, our CTO) and **organize your work independently**?

If you can answer these questions with a whole-hearted yes, let’s move on, to what you need to know in order to thrive at Fabas:
If you happily made it as far and you can also tick the following boxes, you might be match for us:

- an education in food technology, process engineering, biology, biochemistry, biotechnology or in a similar field;
- first experiences in the field of protein extraction or extrusion; ideally within product development or scaling industrial processes
- sufficient experience in lab work to organize yourself independently;
- and of course an open, curious, proactive and approach to life and work.

Art der Stelle: 100%

Arbeitsort: Vor Ort

Voraussichtliches Einstiegsdatum: 01.04.2024