Food Technologist in Leeds

Turn breakthrough protein science into products people want to eat

About Us

MicroLub is a deep-tech ingredient company spun out of the University of Leeds. We are pioneering next-generation protein-based ingredients for the protein-enriched and reduced-fat food markets.

Backed by venture-capital investors, we are moving rapidly from scientific innovation towards commercial application. We are now looking for a Food Product Development Technologist who can help translate our ingredient technology into compelling, technically robust food products.

This is a hands-on opportunity for a curious and commercially minded food technologist who enjoys experimentation, understands ingredient functionality and wants to see their work progress from the laboratory bench towards real-world production.

The opportunity

Working within our R&D team and reporting to the Head of Innovation, you will develop formulations and prototypes that demonstrate the performance and commercial potential of MicroLub’s protein-based ingredient technology.

You will combine food science, formulation and practical product-development expertise to take ideas through bench development, testing, pilot trials and scale-up. You will also work closely with colleagues, customers and external partners to solve technical challenges and turn scientific insight into commercially relevant applications.

The role will expose you to emerging technologies including protein functionality, fermentation, bioprocessing, powder processing and encapsulation.

What you’ll be doing

• Developing food formulations and prototypes for protein-enriched and reduced-fat applications.
• Planning and conducting laboratory bench work, formulation studies and structured product trials.
• Evaluating how ingredients affect texture, stability, mouthfeel, sensory performance, nutrition and shelf life.
• Optimising formulations against technical, sensory, nutritional, cost and customer requirements.
• Designing experiments with clear objectives, controls and success criteria.
• Analysing trial data and using the findings to guide development decisions.
• Investigating formulation or processing problems and identifying practical solutions.
• Supporting pilot-plant, customer and manufacturing trials.
• Assessing how processing conditions affect ingredient functionality and finished-product performance.
• Helping establish repeatable formulations and processes that can be transferred to manufacturing partners.
• Preparing trial protocols, specifications, technical reports and product documentation.
• Supporting customer application projects, technical demonstrations and product sampling.
• Working with colleagues across innovation, science, engineering, commercial and operations.
• Contributing to safe, organised and effective R&D and laboratory practices.
• Keeping up to date with developments in functional ingredients, protein enrichment, fat reduction and food-processing technology.

What we’re looking for

You will have a degree, or equivalent qualification, in Food Science, Food Technology, Food Engineering, Food Chemistry, Biochemistry or a closely related discipline.

You will also bring:

• Industrial experience in food product development, formulation, applications or ingredient technology.
• Hands-on experience of laboratory bench work and structured product trials.
• A practical understanding of ingredient functionality and how formulation and processing affect finished products.
• Experience of developing or adapting food formulations and interpreting trial results.
• An understanding of food safety, hygiene, quality and regulatory requirements.
• The ability to record experimental work accurately and communicate clear technical conclusions.
• A structured, evidence-led approach to experimentation and problem-solving.
• Strong communication skills and the ability to work with both technical and non-technical colleagues.
• The adaptability to work effectively in a fast-moving environment where priorities will evolve.

Experience in functional ingredients, proteins, dairy or dairy alternatives, bakery, snacks, beverages, nutrition or reduced-fat foods would be particularly relevant.

Knowledge or practical experience in any of the following would also be valuable:

• Fermentation or bioprocessing
• Protein functionality
• Powder technology, drying or rehydration
• Encapsulation or controlled-release systems
• Emulsions and stabilisation
• Rheology, texture or sensory evaluation
• Shelf-life and product-stability testing
• Pilot-plant, factory or scale-up trials

We do not expect you to be an expert in every technology listed. Strong food-science fundamentals, relevant practical experience, intellectual curiosity and the ability to learn quickly are more important.

What will help you thrive at MicroLub

You will enjoy working at the intersection of science, product development and commercial application. You will be comfortable testing ideas, learning from unsuccessful experiments and progressing work without always having an established blueprint.

You will be:

• Curious about how and why ingredients behave as they do.
• Creative in your thinking while remaining scientifically rigorous.
• Practical, organised and attentive to detail.
• Proactive and accountable for delivering your work.
• Comfortable managing several activities as priorities evolve.
• Collaborative and willing to contribute beyond a narrowly defined remit.
• Confident communicating progress, findings, risks and recommendations.
• Motivated by the opportunity to help build a growing deep-tech business.

Why join MicroLub?

This is an opportunity to join a venture-backed university spin-out at an exciting point in its development.

You will work closely with experienced scientific and innovation colleagues, contribute to genuinely differentiated ingredient technology and see your work help shape products, customer applications and the future direction of the business.

If you are excited by the prospect of turning innovative food science into commercially viable products, we would like to hear from you.