Food Scientist
maven researchDenver (CO)
About the role
About the Company:
Maven Research is a global open talent platform powered by artificial intelligence and machine learning. We connect organizations with professionals who offer on-the-ground perspectives, specialized knowledge, and deep expertise. Through our platform, companies can rapidly source the right talent for needs ranging from brief interviews and targeted surveys to in-depth consulting, long-term advisory roles, employment placement, and market research. By enabling seamless access to the world’s most relevant experts, Maven empowers organizations to make smarter, faster decisions and achieve better outcomes.
About the Opportunity:
We are seeking experienced food scientists, process engineers, and technical experts with hands-on knowledge of pasta formulation and processing for thermally processed food applications. This consultation involves sharing your expertise on pasta manufacturing parameters, ingredient functionality, and techniques used to optimize pasta firmness, texture, and overall product quality. Your insights will help food manufacturers better understand how formulation choices, processing conditions, and ingredient adjustments impact pasta performance in finished products. This is a flexible consulting engagement that can be completed alongside your current employment. Time commitment is based entirely on your availability and schedule.
Relevant Experience:
Experience developing and optimizing pasta formulations for commercial food applications.
Knowledge of pasta processing parameters, including mixing, extrusion, drying, cooking, and thermal processing considerations.
Understanding of ingredient levers that influence pasta texture, firmness, and quality, including traditional and alternative formulations.
Experience troubleshooting texture-related challenges such as softness, overcooking, loss of firmness, or processing variability.
Familiarity with standard and high-protein pasta varieties and their unique formulation considerations.
Experience supporting product development, scale-up, or manufacturing optimization for pasta-based products.
Qualifications:
Current or recent experience in food product development, pasta manufacturing, or food processing.
Minimum of 3-5 years of relevant experience in pasta formulation, processing, or related food science applications.
Strong understanding of pasta quality attributes and factors influencing texture performance in thermally processed products.
Ability to provide technical insights and recommendations for improving pasta formulation and processing outcomes.
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