ITC is one of India’s foremost private sector companies with a Gross Revenue of ₹ 73,465 crores and EBITDA of ₹ 24,025 crores (as on 31.03.2025). ITC has a diversified presence in FMCG, Packaging, Paperboards & Specialty Papers and Agri-Business. ITC’s aspiration to be an exemplar in sustainability practices is manifest in its status as the only company in the world, of its size and diversity, to be carbon, water and solid waste recycling positive. In addition, ITC’s businesses and value chains create sustainable livelihoods for nearly 9 million people, a majority of whom represent the poorest in rural India.
Hiring for Associate Scientist/Research Scientist (Food Science – Protein Expert) in ITC Limited, ITC Life Sciences & Technology Centre in Bangaluru
Role Overview: Associate Scientist/Research Scientist from food science protein expertise will leverage deep knowledge of protein biochemistry and functional properties in food systems to drive research, prototype development and innovation. The role focuses
on understanding and optimizing protein behaviour and interactions in complex food matrices, including plant-based and fermented proteins, to create high-quality, nutritious, and appealing food products
Preferred candidate profile:
Qualifications: Ph.D. in Food Science, Biochemistry, Biological or Chemical Engineering, or related field with strong focus on protein science with Masters & Bachelors degree in Food Science and food related areas from reputed National/International University/Research Centres
Work Experience: Minimum 5-8 years of relevant experience in protein research and food innovations in academia/industry
Functional Competencies: Deep understanding of the physicochemical properties of proteins and their functional roles in food systems including proficiency in studying protein functionality in food systems, such as texture, solubility, emulsification, and gelation behaviour
- Expertise in experimental techniques such as rheology, texture analysis, chromatography, spectroscopy, and biochemical assays related to proteins
- Familiar with methods to study protein behaviour under thermal, mechanical, and enzymatic conditions
- Thorough fundamentals of enzymology, enzyme kinetics, and protein-protein interactions
- Experience with plant-based protein systems and alternative protein development is a strong plus
- Good experience in emulsion formulation, extrusion processes, and texture modification
- Basic knowledge of food safety regulations and quality standards regarding protein ingredients
Principal Accountabilities:
- Serve as a subject matter expert on proteins in food product research, particularly plant-based and alternative proteins
- Design, plan, and execute experiments to improve protein functionality, texture, sensory attributes, and nutritional profiles
- Characterize protein structure-function relationships using biochemical, physical, and rheological methods
- Collaborate with cross-functional product development teams across multiple categories and liaison with nutrition and regulatory teams to translate research outcomes into tangible benefits
- Convert/ apply research findings towards novel formulations to meet functional and consumer expectations
- Monitor scientific literature, emerging technologies, and intellectual property relevant to protein science and food applications
- Support scale-up and manufacturing processes by linking lab-scale protein behaviour to production conditions in line with food safety and regulatory standards
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