The Food Scientist supports the development, optimization, and commercialization of high-quality food products that align with business objectives and customer needs. This role partners cross-functionally to move product concepts from bench-top development through plant trials and production launch, applying technical expertise, sound judgment, and disciplined project execution.
COMPENSATION: 90K - 120K/yr (Depending On Experience)
KEY QUALIFICATIONS:
- Food science knowledge, including ingredient functionality, ingredient interactions, and sensory evaluation techniques.
- Ability to manage multiple priorities, projects, and deadlines in a fast-paced environment.
- Strong communication and collaboration skills across functions, leadership levels, and customer teams.
- Strong organization, initiative, and follow-through with the ability to work independently.
- Project management skills to advance product development initiatives from concept to completion.
CORE RESPONSIBILITIES:
- Develop and execute product development plans, timelines, experiments, and prototypes.
- Lead bench-top development, sensory evaluation, plant trials, and initial production runs.
- Drive product and process improvements, including reformulation, cost optimization, and commercialization support.
- Partner with cross-functional teams, customers, suppliers, and consumer research partners to support product innovation.
- Maintain accurate records and ensure compliance with food safety, quality, sanitation, and company requirements.
EXPERIENCE & CAPABILITIES:
- Bachelor’s or master’s degree in food science with 5–7 years of food industry experience, or an equivalent combination of education and experience.
- Technical knowledge of ingredient functionality, sensory evaluation, product formulation, and commercialization.
- Strong project management, analytical thinking, communication, and business recommendation skills.
- Proficiency with Microsoft Office applications and the ability to manage work independently with sound judgment.