Funny thing, our food evolves. Bananas ripen and grapes sweeten. These are easy changes to measure, predict, and observe. Over time, such changes to food influence the texture, taste and functional properties for prepared dishes. Eggs evolve too. Egg whites - in liquid or dry form - provide texture and structure in many recipes. And for chefs, the evolution of an egg can mean a flat soufflé, or a dense cake.
The egg industry is seeking new tools and technologies that can evaluate, predict, and communicate an egg’s functional properties to food producers.
We are seeking innovators to join our project team and develop new approaches for the egg industry.
About this project:
The project is expected to kick-off in January 2022 and complete in March 2022.
2-3 experts are needed to participate in scoping the technical challenges in collaboration with our industry partner, and finding technical solutions.
Innovators with backgrounds in analytical chemistry, AI/ML algorithms, and microbiology are preferred.
The team will propose new solutions, identify potential development projects, and describe the steps needed to test their ideas.
Experts are paid on a fixed fee basis.
Develop solutions and innovative concepts as part of a team with industry partners.
Collaborate with creative scientists, engineers, and entrepreneurs from around the world.
Help design new methods and products for commercial application.
Applying is easy. Just click the 'Apply Now' button at the top of the page.
In your application tell us your name, email, and give us a link to your LinkedIn profile. We may follow-up to request more information about your background and experience.
If you have questions, be sure to send us a quick email.