Research Scientist – Food Biochemistry


The Research Scientist – Food Biochemistry will work as part of the Food Chemistry Team providing research leadership in food biochemistry, e.g. proteomics, metabolomics, food and processing interactions and the analysis of other food components. The position will have responsibility in leading internally and externally funded strategic and applied research projects, as well as building relationships with industry and academic stakeholders. The role will also require practical knowledge of liquid chromatography/mass spectrometry of proteins and other small molecules, along with related data analysis to drive our food analysis and metabolomics areas forward.

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