Senior Water Structuring and Patent Specialist

Location: Wageningen, Netherlands

Hybrid

About the position

As part of the Global R&D Design team for Dairy Alternatives, the Senior Water Structuring and Patent Specialist plays a key role in both innovation development and intellectual property generation.

The role primarily involves:

• Collaborating closely with patent attorneys, external patent agencies, and AI-powered patent tools to identify, gather, and evaluate new patent ideas and opportunities.

• Applying expertise in hydrocolloids to design and optimise structure, texture, mouthfeel, and performance across key Flora Food Group product categories, including plant-based butter and spreads, creams, and cheese alternatives.

• Identifying and assessing new technologies that accelerate product development, drawing on knowledge of protein, starch, gum, and fibre chemistry, as well as the material science of dairy and plant-based emulsion systems.

• Screening and evaluating emerging innovations, and working cross-functionally with subject matter experts, product developers, project leaders, and external partners such as ingredient suppliers, technology providers, and start-ups.

• Designing and executing trials aligned with company strategy and the Water Structuring Roadmap, including laboratory and pilot plant experiments to validate proof of concept.

• Analysing experimental results and providing clear recommendations on new technologies, optimal technical solutions, and potential intellectual property opportunities.

• Communicating findings to key stakeholders, including Product Development teams and, when required, broader internal audiences.

• Coordinating and hosting partner visits to support collaboration and innovation initiatives.

So what does it take to be successful in this role?  

You hold a Master’s or PhD degree in Food Technology, Chemical Engineering, or Materials Science, along with at least three years of experience in an R&D environment within a plant-based or dairy food company. You are able to work independently with limited supervision, while also being a structured, proactive, and collaborative team player. Your agility and persistence enable you to overcome challenges effectively, and your strong critical thinking skills allow you to analyse results and provide clear, timely, and actionable recommendations.

In addition, your knowledge of hydrocolloids, emulsion-based products, rheology, product texture, and mouthfeel—combined with hands-on prototyping experience—enhances your ability to develop innovative solutions. You are fluent in English and communicate ideas clearly, enabling effective collaboration in a dynamic research environment. You are comfortable managing both internal and external stakeholders and building strong working relationships. Familiarity with AI-based patent tools is considered an advantage. 

What’s Next? 

If this position sounds interesting, please hit the apply button now! The deadline to apply is March 11th.

We understand your resume might not be up to date and recommend that you apply with what you have or your LinkedIn Profile. Flora Food Group is dedicated to building an inclusive and diverse workplace, we understand that you might not meet all the requirements stated in the description, but we encourage you to apply anyway. You might be the right candidate for this role or other roles. 

Flora Food Group is an employer committed to diversity and inclusion in the workplace and equal opportunities for all. We recruit based only on values, qualifications, performance, skills, behaviours, experience, and knowledge. We ensure job advertisements are free from unintentional bias.

No personal characteristics should be a barrier to joining Flora Food Group. We prohibit discrimination and harassment based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or other personal characteristics.