Research Associate – Protein Characterization & Functionality

About the role

Formo is seeking a motivated Research Associate to join its Protein Analytics team in Frankfurt. The role focuses on the physicochemical and functional characterization of fermentation‑derived proteins and protein powders, providing data that drives product optimisation for food applications.

Key responsibilities

• Execute and optimise a broad range of physicochemical and functional tests for protein powders, including colour, dispersibility, moisture, bulk density, protein solubility, viscosity, foaming and emulsification capacity and stability.
• Develop and refine analytical methods in close collaboration with bioengineering, food science and fermentation technology scientists.
• Document experimental results, evaluate data and report findings to support ongoing R&D projects.
• Operate, maintain, calibrate and troubleshoot analytical instruments used in protein analysis.

Required profile

• Master’s degree in Food Science, Food Technology, Biochemistry, Biotechnology, Analytical Chemistry or a related discipline.
• Solid laboratory experience in food chemistry or technology, especially in analytical and functional characterisation of proteins.

Required skills

• Analytical method development and optimisation.
• Physicochemical and functional testing of protein powders.
• Instrument operation, maintenance, calibration and troubleshooting.
• Accurate documentation and data analysis.