New Job Posting – Sr. Scientist, Innovation, Northeast

Our client is known around the world as the founder of the non-dairy segment of the frozen food industry and the leading supporter and solutions provider to the Food Service, In-Store Bakery and Retail marketplaces. They are one of the world’s premier family-owned food companies with more than $3B in sales. They currently have a new opportunity for a Senior Scientist, Innovation at their location in the Northeast.

New Job Posting – Product Development Director, Cambridge, MA

Our client is a venture-backed, early stage ingredient and technology company. They are deploying a groundbreaking biomass manufacturing platform to transform food ingredients, improve human health and mitigate climate change. This Company is at the technological forefront of a new green revolution. Their scalable “farming with physics” platform takes indoor industrialized photosynthesis to the next level, creating sustainable, natural alternatives to artificial colors and other synthetic ingredients currently used in food, animal feed and personal care products. Their approach is constructed to drive down costs and increase consistency through innovative design, simplification and repetition, with an ultimate goal of realizing the potential for large-scale, carbon negative agriculture.

Hydrating the Food Desert

Hydrating the Food Desert

The Farmory in downtown Green Bay is a “farm with a social mission,” in the words of Program Director, Alex Smith. The historic armory turned “farmory” is being used to demonstrate to the community how the centuries old practice of farming can address the growing problem of food security in many of today’s urban areas.

Zaffuto takes on food science industry one brownie at a time

From winning a brownie competition at the Pennsylvania Farm Show during his eighth grade year to securing first place in the nation for developing a new product with a team of Penn State food scientists, Michael Zaffuto is diving headfirst into the field of food science.

Zaffuto, a food science major, attributes his many accomplishments to Penn State’s College of Agricultural Sciences, his family and his hometown of Sykesville, Pennsylvania, a close-knit community with plenty of corn and wheat fields.