Food Scientist

POSITION SUMMARY

The R&D Food Scientist works under the guidance of the Sr. R&D Manager to support research and development projects, including new product development, process optimization, cost reduction, analytical method development, and regulatory compliance. The R&D Scientist is a highly motivated and passionate about innovation in food ingredients and has a strong foundation in R&D.

This position operates within FDA, FSMA, and Global Food Safety Initiative (GFSI) requirements defining food safety standards for the safe production of food in the plant and offices, i.e., within the standards of defined risk levels by area.

ESSENTIAL FUNCTIONS

Reasonable Accommodations Statement

To perform this job successfully, an individual must be able to satisfactorily perform each essential function. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Essential Functions:

1. Conduct laboratory procedures and tests to evaluate product parameters for dairy slurries and powders.
2. Design and execute experiments, including statistical analysis and data interpretation.
3. Formulate products using dairy materials, enzymes, flavor compounds, and other food ingredients.
4. Participate in sensory evaluations (taste and smell) of dairy and non-dairy ingredients, finished products, and application demos for new product development, quality control, and troubleshooting.
5. Develop analytical testing methods with minimal supervision.
6. Coordinate plant trials and product evaluations across multiple departments.
7. Draft and maintain detailed project documentation, including batch sheets, test results, graphs, and final reports.
8. Proactively communicate project progress to supervisors and team members while identifying opportunities for innovation, production improvements, and cost savings.
9. Support the Sr. R&D Manager in leading cross-functional teamwork.
10. Provide backup support for R&D activities, including sample preparation, documentation, and lab organization.

PREFERRED QUALIFICATIONS & SKILLS

Qualifications:

1. Strong knowledge and experience in biotechnology, enzyme hydrolysis, food science, food engineering, or spray drying technology.
2. Ability to independently execute enzyme-related projects, from formulation and bench-scale development to scale-up adjustments and production troubleshooting.
3. Experience in developing and optimizing analytical testing methods based on literature and available lab equipment, preferably with hands-on experience.
4. Understanding of food ingredient functionalities, including dairy materials, oils, carbohydrates, proteins, flavors, emulsifiers, etc.
5. Competence in nutritional labeling, product specification development, and basic food regulations.
6. Strong communication and collaboration skills to work effectively across interdisciplinary teams.
7. Ability to monitor and analyze industry trends, emerging technologies, and advancements in food science and analytical methodologies.
8. Proven track record of initiating and managing new R&D projects.

Competency Statement(s):

• Communication, Oral - Ability to communicate effectively with others using the spoken word.
• Problem Solving - Ability to find a solution for or to deal proactively with work-related problems.
• Sensory – Ability to taste or smell foods or beverages.
• Communication, Written - Ability to communicate in writing clearly and concisely.
• Accountability - Ability to accept responsibility and account for his/her actions.
• Commitment – Ability to work within company’s policies of customer satisfaction and teamwork within a collaborative environment.

SKILLS & ABILITIES

Education: Bachelors in Food Science, Food Engineering, Dairy Science, Biotechnology, Chemistry, or a related field.

• Extensive experience in biotechnology, enzyme hydrolysis, food engineering or food science is required; experience with spray drying is a plus but not mandatory.
• Experience in developing and optimizing analytical testing methods based on literature and available lab equipment, preferably with hands-on experience.
• Excellent problem-solving, organizational, and communication skills.
• Ability to work independently while effectively collaborating within a multidisciplinary team.
• Proven track record of initiating and managing new R&D projects.

Experience: 3 - 5 years experience in related field preferred.

Computer Skills: Proficient with Microsoft Word and Excel.

PHYSICAL DEMANDS

Frequently (2.5-5.5+ hrs/day): standing, walking, sitting, handling/fingering, reaching outward, and lifting/carrying 10 lbs or less.

Occasionally (up to 2.5 hrs/day): reaching above shoulder, squatting/kneeling, bending, and lifting/carrying 11-50 lbs.

Not required: climbing, crawling, lifting over 50 lbs, and all push/pull activities.

OTHER REQUIREMENTS

Vision (near, distance, color, peripheral, depth perception), hearing (20db minimum), and sense of touch. Must be able to pass a pulmonary exam for occasional respirator use.

WORK ENVIRONMENT

Primarily laboratory and office setting.