At Bosque Foods, our vision is to accelerate the world’s transition to an environmentally sustainable, equitable, and animal-free food system.
Our mission is to create the next generation of meat alternatives, starting with whole-cut meat and seafood products grown naturally from fungal mycelium. We aim to create better-than-meat products that deliver on the entire taste experience, nutrition, and price of traditional meat without compromise.
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Founded in 2020, Bosque Foods is the first European fungi-based meat and seafood alternative company focusing entirely on the whole-cut segment. After graduating from the world’s leading biotech accelerator program, IndieBio in New York City, we are now opening our lab in Berlin, Germany.
Tasks
Job Description:
We are looking for a Food Technology Intern to assist our R&D team in the development of our whole-cut meat alternative based on mycelium fermentation. You should be passionate about new protein alternatives and future foods (previous experience is a great plus). You should have an entrepreneurial drive and mindset, high ambition and the ability to assist the scientific team in the development of our downstream bioprocess.
Role & Responsibilities:
- Assist the lab work and innovation for creating our whole-cut fungi-based meat-alternatives.
- Assist the product development process from idea to benchtop, and further to mass scale applications.
- Bring new ideas to the table for raw material post processing and product development during the downstream process.
- Research and develop new food technologies and product building blocks, including flavor & texture interactions.
- Effective communication skills in broad interdisciplinary environments.
- Proactively collaborate cross-functionally in multiple projects that adhere to fast timelines.
Must have:
- MA Student or recent BA graduate in Food Science, Food Technology or related experience.
- Looking for a compulsory internship as part of your study program.
- Previous experience in new food product development of alternative protein solutions, ideally based on fungi.
- Knowledge on the different tests for food organoleptic properties applied to novel meat alternatives.
- Experience in reaction flavor chemistry and/or making new textured material is a plus.
- Experience with designing and conducting sensory testing is a plus.
- Proven ability in interpreting scientific data.
- Excellent communication skills and enjoy working as a team.
- English language proficiency, both written and spoken. Fluent German speaking is a plus.
- Previous experience on the post processing of fungal biomass as a meat alternative.
- Rigorous scientific mindset and methodological mindset.
- Strategic and analytical thinker, capable of assisting on plans to improve internal competencies and technologies to achieve company objectives.
- Previous experience with the design and development of bioprocesses, especially around scale-up and process optimisation.
- Passion for mushrooms.
- Intermediate level at Microsoft Excel.
- Opportunity to join a dynamic and diverse mission-driven team with sky-high ambitions to build the future of food!
- Chance to shape and design the scientific strategy at an early-stage start-up.
- Last but not least, endless opportunities for ownership, as well as personal and professional growth!
We value diversity and therefore welcome all applications - regardless of gender, nationality, ethnic and social origin, religion / worldview, disability, age as well as sexual orientation and identity.
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