R&D Laboratory Technician – Food Science
Position Snapshot
Location: Nestlé Research, Lausanne, Switzerland
Institute: Nestlé Institute of Food Science
Company: Société des Produits Nestlé S.A.
Act. Rate: Full-Time Act. Rate 100%
Type of contract: Temporary 2 years contract
Position Summary
We are looking for a Laboratory Technician, to be responsible for supporting experimental activities within multidisciplinary food research projects. The role includes preparing and conducting laboratory experiments based on defined protocols, ensuring high standards of quality, safety, and data traceability. The Technician will contribute to the development of innovative food concepts, including prototype creation, while efficiently organising and documenting experimental results in dedicated databases. Working closely with scientists and technicians, the Technician will operate advanced laboratory equipment, support method development, and contribute to report writing.
A Day in the Life of a Laboratory Technician
* Prepare and execute laboratory experiments following established protocols and quality standards.
* Document experimental results and ensure full traceability of data.
* Organise and manage experimental information within dedicated databases.
* Support multidisciplinary project teams with experimental planning and execution.
* Operate, maintain, and calibrate advanced laboratory and pilot‑scale equipment.
* Develop and update laboratory instructions, routine methods, and SOPs.
* Contribute to food prototype development and experimental cooking activities.
* Support report preparation under the supervision of senior scientists.
What Will Make You Successful
* CFC Chimie, Physique or equivalent, or Bachelor HES in Chemistry or Physics.
* 1–2 years of experience in a laboratory, food, or applied science environment.
* Ability to conduct experiments, manage data, and work accurately with protocols.
* Curiosity and analytical mindset, with the ability to explore problems using diverse approaches.
* Knowledge in particle size distribution analysis, rheology, tensiometry, foam analysis, dispersion stability is a plus.
* Knowledge in food liquid processing (UHT, homogenisation, …), food ingredients (especially dairy ingredients, proteins and/or hydrocolloids) is a plus.
* Interest in food innovation, prototyping, and culinary experimentation.
* Fluency in French and ability to work autonomously in an English‑speaking environment.
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