Associate Scientist/Research Scientist

About ITC LSTC : ITC's state-of-the-art ITC Life Sciences and Technology Centre (LSTC) in Bengaluru is at the core of driving science-led product innovation to support and build ITC's portfolio of world-class products and brands. The LSTC team, comprising highly qualified scientists, has a mandate to work on future-ready science platforms, design differentiated products to address unique needs and deliver superior benefits to Indian consumers

Role Overview : Associate Scientist / Research Scientist from food science protein expertise will leverage deep knowledge of protein biochemistry and functional properties in food systems to drive research, prototype development and innovation. The role focuses on understanding and optimizing protein behaviour and interactions in complex food matrices, including plant-based and fermented proteins, to create high-quality, nutritious, and appealing food products. The scientist would be part of the core foods research group in creating purposeful innovations for ITCs Foods business across multiple categories

Preferred candidate profile:

Qualifications : Ph.D. in Food Science, Biochemistry, Biological or Chemical Engineering, or related field with strong focus on protein science with Masters & Bachelors degree in Food Science and food related areas from reputed National/International University/Research Centres

Work Experience : Minimum 5-8 years of relevant experience in protein research and food innovations in academia/industry

Desired Skills & Competencies:

Functional Competencies:

• Deep understanding of the physicochemical properties of proteins and their functional roles in food systems including proficiency in studying protein functionality in food systems, such as texture, solubility, emulsification, and gelation behaviour
• Expertise in experimental techniques such as rheology, texture analysis, chromatography, spectroscopy, and biochemical assays related to proteins
• Familiar with methods to study protein behaviour under thermal, mechanical, and enzymatic conditions
• Thorough fundamentals of enzymology, enzyme kinetics, and protein-protein interactions
• Experience with plant-based protein systems and alternative protein development is a strong plus
• Proven track record with peer reviewed publications or patents is certainly a plus
• Good experience in emulsion formulation, extrusion processes, and texture modification
• Basic knowledge of food safety regulations and quality standards regarding protein ingredients

Behavioural Competencies

• Strong analytical and problem-solving skills with ability to manage assigned projects and deliverables
• Excellent communication and teamwork skills, including technical writing and presentation abilities
• Ability to work in a dynamic, research group with evolving objectives
• Passion for sustainable and innovative food solutions
• Time management skills to handle multiple projects and meet deadline

Principal Accountabilities :

• Serve as a subject matter expert on proteins in food product research, particularly plant-based and alternative proteins
• Design, plan, and execute experiments to improve protein functionality, texture, sensory attributes, and nutritional profiles
• Characterize protein structure-function relationships using biochemical, physical, and rheological methods
• Collaborate with cross-functional product development teams across multiple categories and liaison with nutrition and regulatory teams to translate research outcomes into tangible benefits
• Convert/ apply research findings towards novel formulations to meet functional and consumer expectations
• Analyse research data, prepare technical reports, and present findings to internal teams and business stakeholders
• Monitor scientific literature, emerging technologies, and intellectual property relevant to protein science and food applications
• Support scale-up and manufacturing processes by linking lab-scale protein behaviour to production conditions in line with food safety and regulatory standards