The Good Pulse Company is a foodtech venture on a mission to develop functional ingredients pre-mixes from pulses (legumes such as peas, beans, and lentils) for use in plant-based alternative protein products, starting with dairy alternatives like soft cheese.
Our pre-mixes are further improved by bacterial fermentation, where microbial cultures are added to acidify the hydrated pre-mix, enrich the flavour and taste, and deliver unique functionality.
We focus on using only sustainable protein sources like pulses that are already widely available across Europe, meaning our solution is highly scalable and provides plant-based cheese manufactures better economics by making their product cheaper while also healthier and more sustainable.
Project Outline
The company’s wider project is to deliver fermented pulse ingredients for making preservative-free plant-based dairy alternatives (soft cheese and spreadables) with customisable taste and flavour and with a 9-weeks shelf-life.
This specific project aims to validate the scalability and adaptability of our fermentation process to address specific end-product requirements.
After earlier microbial screening and fermentation optimisation, our work has demonstrated that lactic acid bacteria under specific growth conditions deliver fermented pulse ingredients with new functionality in plant-based dairy alternatives manufacturing. This project will build on this earlier work to focus on the points below.
Project Focus
- Defining a protocol for fermentation scale-up in 10L brewing fermenters, including establishing optimum inoculum load and substrate-to-broth ratio to achieve target pH within 24h, mixing conditions to ensure fermentation success, and best priming to enable fast fermentation rate.
- Demonstrating successful fermentation using alternative ingredients pre-mixes, including assessing the impact of selected pulse blends on fermentation performance (pH evolution and smell/flavour profile), and the role of physical processing of pulses on fermentation.
- Collecting initial data on the role of mixed microbial cultures on fermentation performance, including establishing optimum temperature for fermentation rate measured by pH decrease, cultures delivering desirable smell/flavour by performing systematic assessment of samples and where appropriate using GC-MS technique, and cultures delivering desirable taste and texture in the final plant-based cheeses.
Key Responsibilities
- Liaising with the teams from Nottingham for fermentation and pulse ingredients preparation.
- Brief literature review of lactic acid bacteria fermentation in plant-based dairy alternatives with recommendation for promising emerging bacteria.
- Pro-actively engage with key team members to learn current techniques.
- Design and agree with supervisory team timeline for project.
- Lead organisation and execution of fermentation experiments to meet objectives.
- Analyse experimental data and update team regularly.
- Maintain an updated lab-book.
- Deliver a comprehensive report of work completed and detailed protocol for scale up
- Oversee the work conducted at partners’ facilities.
- Contribute to development of mathematical model to simulate bacterial growth
- Provide feedback on cheese prototypes made from the fermented ingredients.
What are we looking for
We are looking for a driven, entrepreneurial, and committed individual with strong analytical skills and who wants to be part of a team of scientists and engineers working to develop a new type of alternative protein solutions.
The candidate should be a quick learner and competent to work independently, focusing on our shared goals while being able to report qualitatively and quantitatively in a clear and concise manner. More specifically, the candidate should have/be:
- Strong entrepreneurial mindset.
- Pro-active, self-motivated, self-starter, enthusiastic, problem-solver, team-player, and able to stay on task.
- Understanding of the importance of meeting high standards of personal and professional conduct and respecting deadlines as agreed.
- Effective time management and organisational skills.
- Flexible and able to work remotely without supervision.
- An active mindset and able to positively engage with a wide range of people and organisations.
- Strong analytical skills and the ability to summarise complex problems into concise explanations.
Ultimately, we are looking for someone that is brave and not afraid of challenges, and who has the right personal characteristics as well as the right behavioural and technical skills to support the company in moving to the next phase.
What we offer
- Hands-on experience in applied research and development covering from design of experiments all the way to overseeing trials, gathering and analysing data, and mathematical modelling of bacteria growth.
- Professional development from being pushed beyond your comfort zone to put your skills into practice to solve real industry problems and seeing the results from your contribution on the final process and product; ultimately gaining confidence and critical thinking mindset.
- Exposure to fast-paced innovation and product development, and opportunity to learn about entrepreneurship, commercial scale up assessments, and to understand scientific and commercial trade-offs in product development.
- Opportunity to work alongside expert scientists in food physics, chemistry, and processes from the University of Nottingham and other partners such as the Biorenewables Development Centre from the University of York.
- Opportunity to travel within the UK and potentially to visit mainland Europe to see first-hand fermentation trials and product scale up pilot trials at different locations from our partners and potential customers.
How to apply
To apply please send your CV to [email protected] together with a cover letter explaining what you have been doing in your PhD, how it fits to the role, and your earliest start date.