Research Scientist - cheese cultures and fermentation
Our innovators move fast and draw strength from their natural curiosity as well as their specialist knowledge. You love to put your intellectual skills to the test every day and you feel like exploring the frontier of your field and inventing new standards.
Can you optimise culture performance in the production of various cheeses and other dairy products? Then join the Microbiology, Cultures & Enzymes Core team in Arla Strategic Innovation Centre (ASIC). We focus our efforts on delivering unique culture and enzyme solutions that fit with consumer needs and impact Arla Foods' global innovation agenda. In addition, we proactively secure the food safety and shelf life of our dairy products to meet the needs of retailers of tomorrow. You will be based at our office in either Stockholm or Aarhus, and you can anticipate some travel in Scandinavia.
Key partner to various innovation projects
You will be a key partner to various innovation projects related to lactic acid bacteria cultures and their potential functional properties and applications in Arla Foods. Specifically, you focus on developing and implementing new technologies and culture-based applications that optimise the fermentation processes and properties of our cheeses. You will contribute to pilot and industrial scale trials - at all stages from early design over performance and evaluation. A part of your job will be to enable prevention and damage control of bacteriophages as well as identifying cultures for optimal taste and ripening time. You will achieve success by meeting the defined deliverables, regarding time and resources, in your projects. To ensure that Arla's business needs are met, you will proactively enable a two-way transfer of knowledge between the organisation and relevant internal and external partners.
Expert in dairy products and related microbiological processes
You could be a PhD in Microbiology, Dairy Technology or similar or an MSc with comparable competencies acquired from one or more specialist positions. Your food science background covers 2-4 years' experience with fermentation engineering and/or dairy technology as well as practical experience of production. You have solid knowledge of dairy products and related microbiological processes, and if this is combined with specific insight into cheese cultures or bacteriophages, it will be an asset. Moreover, you thrive in an independent role where you use your curiosity and creativity to seek new information to keep developing your area. You also have a structured and analytical approach to your work enabling you to create sustainable results. It comes natural to you to share knowledge and solve challenges in close collaboration with colleagues. Lastly, you have proficiency in English and one of the Scandinavian languages.
Application and contact
Send your application to
job@arlafoods.com no later than 9 June and include "1750513" in the subject field. For additional information, please call Team Manager, Culture and Fermentation, Susanne Fabre at +46 (0) 721 577 830. Please state in your application where you have seen the advertisement.
