Looking for food scientist consultant for CPG baking mixes
Hi all - I am an e-commerce entrepreneur (and home baker) working on a product idea that would be sold online to home bakers who want to make fermented sourdough at home (meaning, not just add pre-fermented flour or vinegar).
Looking for someone who can help:
1. Answer questions about microbiology. For example - which instant/active yeast strains would be best to use in a sourdough mix? Maybe S. cerevisiae var. boulardii or var. exiguus?
2. Help me think about and find ingredients - the yeast strains above, flour, etc.
3. Help test and compute shelf life, formula, nutritional facts for packaging
4. Ensure production is compliant with all necessary regulations
I am located in SF Bay Area but this job could be done remotely where we meet over zoom and I do the actual labor after some discussion / advice. Or you can be hands on if desired. Position is part time to start, I would anticipate 5-10 hrs a week.
Send me a private message if interested, with a summary of your experience and interest in this field.