Leading the development of innovative, value-added food and beverage products, with a focus on processed crops and plant-based food ingredients like proteins, starches, fibers, and oils
Designing and conducting food product and process development projects in labs, a pilot plant, and commercial facilities
Identifying market opportunities and consumer trends through market intelligence and industry collaboration
Providing technical consultation and training to food processors and stakeholders
Supporting industry-led research by planning and executing provincial-scale projects that promote economic development and competitiveness in Alberta’s agri-food sector
Establishing partnerships with processors, suppliers, research institutions, and other stakeholders to foster innovation and value chain opportunities
Staying current on global trends, technologies, and regulatory standards to ensure Alberta’s agri-food industry remains competitive
Participating in occupational health and safety activities to ensure a safe work environment

Ph.D. in a scientific discipline such as Food Science, Food and Nutrition, Chemistry, Processing Engineering or related
2 years progressively responsible related experience in value added processing related to crops
Advanced knowledge of crop processing technologies and value-added food processing for grains, pulses, oilseeds, vegetables, and fruits grown in Canada
Expertise in plant-based ingredient extraction, fractionation, and functionality, including plant proteins, starches, and fibers
Strong background in food chemistry, microbiology, food engineering, and scientific research principles
Knowledge of analytical techniques for assessing physicochemical, functional, and rheological properties of ingredients
Operate a wide range of laboratory and commercial processing equipment
Possess a current Alberta Driver's License

Food Scientist, Crops

Key skills