Protein Application Scientist

Your role Are you excited about unlocking the potential of next-generation proteins for the dairy industry? Global demand for high-quality protein continues to grow, while traditional dairy faces increasing pressure. Precision fermentation offers new ways to produce functional proteins with high consistency and scalability. Finding the right product-market fit is just as critical as scaling production. This requires understanding how an ingredient performs in a food matrix and where it adds the most value. That’s where Interfood plays a key role. By combining ingredient expertise, application knowledge, and market insight, we translate innovative protein ingredients into scalable dairy solutions. As a Protein Application Scientist, you focus on protein ingredients as functional components within finished food systems by: Characterizing protein ingredients and their functional properties Developing finished product prototypes where proteins interact with other ingredients Optimizing protein functionality through blending or processing Identifying finished product concepts where precision-fermented or specialty proteins create clear added value Collaborating with R&D and commercial teams to align technical performance with market needs Applying data-driven insights to guide development and decision-making You ensure that protein ingredients perform optimally within real formulations — not in isolation, but in interaction with fats, carbohydrates, stabilizers, and processing conditions. Your profile Analytical, data-driven, and solution-oriented Strong communication skills and team player Fluent in English, Dutch is a plus Master’s in Food Science, Food Technology, or related field Experience in food product development, preferably in dairy (1 to 5 years, or a PhD) Strong interest in proteins in complex food systems Enjoy crafting food recipes using state-of-the-art equipment understanding consumer needs Based in Europe and willing to relocate to live within driving distance of Bladel Analytical, data-driven, and solution-oriented Strong communication skills and team player Fluent in English, Dutch is a plus Master’s in Food Science, Food Technology, or related field Experience in food product development, preferably in dairy (1 to 5 years, or a PhD) Strong interest in proteins in complex food systems Enjoy crafting food recipes using state-of-the-art equipment understanding consumer needs Based in Europe and willing to relocate to live within driving distance of Bladel