Food Scientist II

Wonderful Pistachios & Almonds is the largest vertically integrated pistachio and almond processor in the world. Located in California''s Central Valley, our nuts are Non-GMO Project Verified and sustainably harvested, providing a smart, healthy choice for consumers around the world. Our facilities are equipped with the most advanced processing technology available, allowing us to efficiently sort, grade, process, roast, flavor, and package billions of nuts each year. We are committed to providing the highest-quality nuts to our customers and consumers worldwide.

SUMMARY OF POSITION

The Food Scientist II supports R&D initiatives ranging from new product development and innovation to product quality improvement, sensory analysis, shelf-life evaluation, and regulatory compliance. The role requires applying strong technical and scientific principles to drive innovation, ensure product excellence, and independently manage projects from concept through commercialization. The position demands comfort with ambiguity, initiative in problem-solving, attention to detail, and the ability to translate complex challenges into actionable solutions.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Apply food science and engineering principles to deliver technical and innovative solutions for pistachio, almond, and nut-based products.
• Independently manage complex technical projects, taking initiative to identify challenges, link cross-functional insights, and drive progress amid ambiguity.
• Use ingredient functionality expertise to improve existing product quality and develop innovative new products. Lead feasibility trials and commercial scale-ups to resolve processing challenges.
• Assess new technologies for roasting, seasoning, and nut-based product applications, driving innovation, solving technical challenges, and keeping pace with industry trends.
• Manage regulatory compliance activities by maintaining accurate nutrition, ingredient, and labeling information for all products and ensuring alignment with domestic and international requirements.
• Apply sensory science methodologies to assess product quality, conduct discrimination and descriptive analysis, and generate actionable recommendations.
• Conduct data-driven shelf-life studies; evaluate correlations between organoleptic changes, lipid oxidation, and packaging film properties. Recommend shelf-life extension strategies.
• Maintain detailed project documentation, specifications, reports, and data archives.
• Support and promote a safe, healthy, and compliant work environment.
• Drive product and process advancement through creativity, adaptability, and initiative.
• Build effective cross-functional relationships and collaborate with marketing, sales, and operations to ensure successful commercialization and continuous improvement initiatives.

SKILL REQUIREMENTS

Language skills

• Excellent written and verbal communication skills are necessary.
• Ability to communicate and interact with all levels of the organization, including senior management, customers, consumers, and regulatory officials.

Mathematical skills

• Exhibit strong analytical Skills (math and Excel)
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals, along with computing ratios and percentages

Computer skills

• Proficient in Excel and Word applications.
• Understanding of Oracle and Discoverer reporting tools.

Qualifications

QUALIFICATIONS EDUCATION and/or EXPERIENCE

• BS or Bachelor's or Master's degree in Food Science, Food Engineering, Chemical Engineering, or related field.
• Minimum 5 years of relevant industry experience.
• Proven ability to work independently, manage multiple priorities, and navigate ambiguity while taking ownership of projects from ideation to execution.
• Strong interpersonal, communication, and problem-solving skills.
• Hands-on, self-motivated, and results-oriented with a collaborative and innovative mindset.

Pay range: $91,000.00 - $124,500.00/yr

All your information will be kept confidential according to EEO guidelines.

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