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Senior Food Scientist – Nr. Vium

Our innovators move fast and draw strength from their natural curiosity as well as their specialist knowledge. You love to put your intellectual skills to the test every day, and you feel like setting the direction of your field and inventing new standards.


Do you want to work with advanced food science, developing ground-breaking, dairy-based ingredients in an international team? Then this exciting opportunity could be what you are looking for.


Arla Foods Ingredients (AFI) is an independent company within the Arla Foods Group with an ambition to become the true global leader in value-added whey. The position is situated in the Chemistry and Documentation team within the DISCOVER R&D department in Videbæk, close to Herning. We base our success on a strong knowledge of food protein chemistry and physics and an understanding of molecular functionality of dairy-based ingredients. As a consequence of an increase in our activities, we need new capabilities that can strengthen our innovative research and development projects.


You set new standards for future dairy products
As a laboratory based Senior Food Scientist, you initiate and drive research projects and analytical method development and contribute to NPD activities that will lead to ground-breaking dairy-based ingredients that live up to the very highest demands of quality and functionality. This means that you:

  • Initiate, manage and drive research projects both internally and in collaboration with external partners
  • Plan, execute and evaluate projects and experiments
  • Drive development of new analytical methods
  • Are a partner in NPD projects
  • Are updated on the state of the art literature relevant to your research


PhD or Master within the area of food science with very strong competences in quantitative analytical chemistry, protein chemistry and statistics 

You hold a PhD or a Master in Protein Chemistry, Chemistry, Food Science or similar with a focus on analytics and have at least 4 years of relevant experience within an industrial or academic R&D environment.  You are familiar with the work procedures in the laboratory, and approach your work with an analytical mindset. You are dedicated to characterize and understand chemical interactions in complex food matrices. Besides in-depth knowledge of food protein chemistry and quantitative analytical chemistry, you are furthermore well-versed within some of the following disciplines:

  • Liquid chromatography
  • Gas chromatography
  • Food lipid chemistry
  • Carbohydrate chemistry
  • Basic knowledge about mass spectrometry
  • Statistical analyses and data handling


Beyond scientific competence, to succeed in this role, it will be an advantage if you:

… are passionate about having hands on in the laboratory
… come with experience within project management or other forms of leadership in order to drive your particular area of research
… are able to apply your scientific skills in a commercial setting, which often means working with ambiguity, rapid prototyping and balancing quality with speed of delivery
…have the willingness to develop an understanding of the needs and viewpoints of other R&D colleagues as well as the wider business


You have an open mind and communication skills to get your opinion and ideas across, and it comes naturally to you to navigate within a matrix organisation, where building relations to colleagues is key. Finally, you are a competent communicator with strong English proficiency and the ability to make your field accessible to non-specialists.


When and how to apply?
If you want to seize this exciting opportunity, please apply as soon as possible as we will be conducting interviews continuously. For additional information, please call R&D Manager Laila Vestergaard Sørensen at +45 7217 7826.