Food Process Engineer (100%)
What and Why
sallea is pioneering food innovation with technology that enables textured, cell-based products like beef steaks. As global demand for meat grows, finding sustainable alternatives to livestock agriculture has never been more urgent.
Cellular agriculture offers a powerful solution, growing only the desired meat or fish tissue rather than entire animals, greatly reducing environmental impact and ethical concerns. Yet, producing whole-cut products such as steaks or filets requires edible scaffolds to form structured tissue. Without them, the industry remains limited to processed items like nuggets or sausages. At sallea, we’re resolving this critical bottleneck.
Founded in 2023 as an ETH Zurich spin-off, we’ve raised over 4 million CHF, launched our first product, and built strong global ties across the cellular agriculture ecosystem. With a world-class team, we’re on a mission to make cultivated meat scalable, and we’re just getting started.
Will you join us?
Role Responsibility
You will lead the culinary product design and scientific documentation thereof, working closely with our scientific team and CTO. Your core responsibilities include:
• Innovate on protein processing and lead procurement:
o Develop new material formulations for edible scaffolds, be innovative with materials and ingredients
o Search for the best food-grade materials, lead negotiations with suppliers, and ensure quality control of incoming ingredients
• Drive product development:
o Understand protein properties and related outcomes in the production process
o Improve and tailor product properties to meet culinary targets, run measurements and organize tastings, and iterate based on feedback from these (taste, texture, nutritional value)
• Set up food lab and ensure compliance:
o Plan a food-compatible lab at the new premise, ensure operability in line with business needs
o Lead and ensure regulatory compliance
What you bring
You might be a great fit for this role if you are:
• Academically grounded & experienced: You hold a Master’s degree or higher in Food Science, Food Processing, or a related field, and bring at least 3 years of relevant professional experience.
• Innovative food developer: You have prior experience in protein processing and protein texturization with a focus on product and process development.
• Regulatory-savvy: You have a solid understanding of food production premises and product development regulations.
• Hands-on owner: You thrive in execution, with strong ownership and the ability to drive projects forward independently.
• Startup-ready: You are comfortable in fast-paced, rapidly changing environments, with prior startup experience being a plus.
• Strong communicator: You can clearly translate technical and scientific challenges across a multidisciplinary team, with excellent English skills and ideally German to navigate regulations smoothly.
Position Details
• 100%
• Start: March 2026
• Location: ETH Zürich Hönggerberg
• Benefits include flexible working hours, the option to work partly remotely, a discounted sports offer, stock options, and an opportunity for career advancement as the company grows
Apply for this job and send your CV and cover letter to: info@sallea.ch