Research Scientist / Senior Research Scientist (Multiple Disciplines)

About the Role

Charoen Pokphand Foods Public Company Limited (CPF) is seeking passionate and innovative researchers to join our Research & Development team. We are looking for talented professionals across multiple research disciplines to drive innovation, develop next-generation food products, and create sustainable solutions for the future of food. Whether your expertise is in food science, biotechnology, laboratory research, innovation, or R&D strategy, we encourage you to apply.Research Areas:We are hiring across the following disciplines:Protein ResearchProbiotics ResearchSensory SciencePlant-Based InnovationCell-Based MeatOpen InnovationTechnology DevelopmentResearch LaboratoryNew Business DevelopmentR&D Strategy

Key Responsibilities

Conduct research and develop innovative food technologies, ingredients, and products.Design and execute experiments, analyze data, and prepare technical reports.Develop new products and improve existing products through scientific research.Collaborate with cross-functional teams including Production, Quality, Marketing, Engineering, and Business Development.Evaluate emerging technologies, market trends, and scientific advancements.Support technology transfer from research to commercial production.Drive innovation projects aligned with CPF's sustainability and business strategies.Present research findings and technical recommendations to internal stakeholders.

Qualifications

Bachelor's, Master's, or Ph.D. in one of the following fields:Food ScienceFood TechnologyBiotechnologyMicrobiologyBiochemistryChemistryChemical EngineeringBiomedical EngineeringAgricultural ScienceNutritionMaterial ScienceBiological Scienceor other related disciplinesExperience in research, product development, laboratory analysis, or innovation is preferred.Fresh graduates with outstanding academic backgrounds are welcome for selected positions.Strong analytical thinking and problem-solving skills.Good communication skills in English.Passion for innovation and continuous learning.

Preferred Experience

Experience in one or more of the following is an advantageProduct Development Functional Ingredients Fermentation Protein Technology Alternative Protein Plant-Based Foods Cell Culture Food Processing Sensory Evaluation Laboratory Analysis Food Safety Research Project Management Technology Commercialization Open Innovation Scientific Publication