Ingredient Functionality - Fonterra Research Centre in New Zealand.

We are looking for PhD scientists with specific experience in the formation, structure and rheology of food biopolymer and colloid systems and a proven ability to apply theory to practical situations.


As the Food Structure Design Leader you will help form the direction of the New Zealand dairy sector - Fonterra has entered into a partnership with the NZ government to transform the NZ dairy sector which will see significant investment being applied to science and technical solutions and innovations. Leverage strong international networks with the science community you will bring robust scientific thought leadership to our team.

Significant post-doctoral expertise in food biopolymers and colloids and a proven track record of turning theory into practical (and profitable) food solutions by designing and executing research projects and programmes is essential. As is illustrated leadership delivering real commercial benefit.


As a Research Scientist within Ingredient Functionality you will work at the forefront of research on the structural and functional properties of dairy-based foods across a range of product types and manipulating proteins to do that. Applying biopolymer and colloidal theory to dairy products and their processing, explore theories, identify and synthesise key project opportunities, deliver experimental plans and then develop a programme of work to explore those.

A PhD and/or postdoctoral experience in the formation, structure and rheology of food biopolymer and colloid systems and a proven ability to apply theory to practical situations is essential.


For further information on this and other Fonterra opportunities and to register your interest in working with us please apply online at www.fonterra.com/careers" target="_blank">http:// www.fonterra.com/careers