The Good Food Institute Israel (GFI Israel) has recently launched its new hands-on research initiative “GFI Labs” – advancing applicable, industry-facing R&D addressing the major sensory and price gaps in alternative meat products.
We are seeking a freelance, part-time researcher to support GFI Labs in delivering projects across our R&D pipeline, based on close familiarity with food industry standards, in a timely manner and to a high scientific standard.
Scope of Work
The selected specialist will design, execute, and analyze experiments in a food applications / wet-lab environment with initial emphasis on alt-meat off-note mitigation and plant-protein functionality for juiciness and texture. Work spans ingredient screening, formulation, functional testing, data analysis, and clear reporting for internal decision-making.
On-site work at Yakum with occasional meetings in Tel Aviv.
Key Responsibilities
- Participate in research planning with GFI Labs project managers
- End-to-end responsibility for executing and analyzing bench-scale experiments
- Translating findings into clear, actionable recommendations for industrial applications
- Conducting ingredient and process screening & refinement
- Building tidy datasets and documenting meticulously in digital notebooks
- Preparing concise reports, tables, and figures for internal stakeholders
- Collaborating with external labs and suppliers; supporting pilot-level trials where needed
Required Qualifications
- BSc or MSc in Food Science (or closely related field, e.g., food engineering, biology, chemistry, bioengineering)
- 2–5 years of experience in the food manufacturing industry; experience in plant-based startup environments is highly preferred
- Knowledge of food ingredients, product development, and food-industry processes
- Knowledge of analytical techniques for molecule identification (off-notes), either through lab execution or close collaboration with analytical partners
- Data interpretation and analysis skills; experiment design, execution, and analysis (statistics is a plus)
- Independence and ingenuity during experimentation; strong ownership and time management
- Excellent communication skills with the ability to synthesize complex information clearly and visually
- Self-starter with strong time management skills and ability to work independently and meet deadlines
- Alignment with GFI’s mission and enthusiasm for science-driven innovation in the food system
Additional Skills (Advantage)
- Expertise in alt-meat juiciness and texture in plant-based systems
- Practical exposure to sample preparation for volatile GC-MS analysis (e.g., SPME, headspace)
- Knowledge of physicochemical manipulation of plant-based proteins for juiciness (hydration, oil-release, WBC/OBC, gel networks)
- Experience with emulsion stability and water/oil binding assays
- Exposure to extruders (HME/TVP) or close collaboration with extrusion teams
- Familiarity with sensory methods (triangle tests, simple QDA) and linking lab data to sensory outcomes
- Ability to create tidy spreadsheets and automate plots in R/Python (nice to have)
Terms of Employment
- Freelance / Service contract
- Part-time (2–3 days per week)
- Expected term: 6 months, with possibility of extension
Location
- On-site work at Yakum
- Occasional meetings in Tel Aviv
Start Date
- Immediate / as soon as possible
