Your mission
In this role, you will own our plant-based meat products end to end, for both our LEKKA retail brand and our B2B customers, from the first lab-scale prototype to consistent commercial production. You will improve key product attributes such as appearance, texture, and flavor through hands-on experimentation and data-driven insights. You will then translate those formulations into robust, cost-efficient manufacturing processes. Working closely with R&D, production, quality, and engineering, you will make sure the taste and texture we create in the lab is exactly what reaches our customers. We run our own production equipment and also work with co-manufacturers, so the role includes regular travel to co-manufacturing sites for scale-up tests.
Key responsibilities
Product development (R&D)
Lab-Scale Experimentation: Design and run systematic lab experiments to refine formulations and processes, testing ingredient functionality and process parameters against clear product goals.
Product Quality Enhancement: Improve the appearance, texture, flavor, and nutrition of our products while optimizing ingredient costs.
Product Evaluation: Choose and run the right analysis adapted to the objective: sensory tests (discriminative, descriptive, or hedonic) and measurements such as texture analysis.
Data Analysis & Innovation: Analyze results with appropriate statistical methods, validate or challenge hypotheses, and propose evidence-based next steps. Track scientific literature for emerging technologies and ingredients.
Scale-up and production
Process Development & Scale-Up: Run pilot and scale-up tests, in-house and at co-manufacturers, to validate lab formulations at larger scale, optimize processing parameters, and get products ready for full-scale production.
Production Support & Process Control: Troubleshoot with quality & production teams, and set critical process parameters and quality checkpoints for consistent runs.
Equipment Evaluation: Assess equipment performance and work with engineering on equipment selection and modification.
Across both
Technical Documentation: Keep complete records of experiments and results, and maintain process specifications, SOPs, and production guidelines.
Cross-Functional Collaboration: Closely collaborate with product development, production, quality, and engineering, keeping projects aligned with timelines and OKRs.
Laboratory Management & Safety: Keep the food lab organized, clean, well-stocked, and safe, and order trial ingredients on time.
Your profile
If you enjoy working both in the lab and on the factory floor, and love turning hands-on experiments into products that run reliably at scale and bring a chef’s palate to food science, this is your chance to apply your expertise to revolutionary plant-based meat innovation. Join us now as we scale operations in a fast-growing, purpose-driven startup.
Requirements
Professional Experience: 3–7 years in food product development and/or food manufacturing, preferably with plant-based foods, alternative proteins, processed foods, or ingredient applications. Hands-on lab experience plus exposure to process development and scale-up.
Educational Background: Master's or PhD degree in Food Science, Food Technology, Food Engineering, Food Chemistry, or a related field.
Culinary Background: Professional culinary experience or formal culinary training is strongly preferred, e.g. a degree from a recognised culinary school (such as Institut Paul Bocuse or Le Cordon Bleu), a completed chef apprenticeship (Ausbildung zum Koch / zur Köchin), or experience working in a high-quality restaurant kitchen.
Technical Skills: Expertise in food formulation, ingredient functionality, and protein science. Knowledge of food processing technologies and scale-up principles. Experience with sensory evaluation and instrumental analysis.
Analytical & Problem-Solving Skills: Proficiency in experimental design and statistical analysis. Experience with root…