Senior Food Scientist

POSITION SUMMARY

The Sr. Food Scientist - R&D will lead and execute research projects focused on dairy-based ingredients, enzyme hydrolysis, and flavor formulation. This position requires a strong scientific foundation in food science, chemistry, biochemistry, biotechnology or a related field, problem-solving skills, and the ability to collaborate across teams to drive innovation and process. In addition, this role is responsible for designing and conducting experiments, performing instrumental and analytical testing, interpreting data, and supporting product development initiatives for scale-up and commercialization. While not a managerial position, the Sr. Scientist will oversee one direct report, the R&D Lab Assistant, ensuring efficient laboratory operations and experimental support. improvements.

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.

Research & Development:

• Design and execute laboratory experiments, including enzyme hydrolysis, testing, statistical analysis, and interpretation of results.
• Formulate and optimize food ingredient products using dairy materials, enzymes, flavor compounds, and other functional ingredients.
• Develop and refine analytical methods to assess product stability, functionality, and quality attributes.
• Create nutritional labeling, product specification development, and basic food regulations.
• Investigate new technologies and process improvements related to enzyme hydrolysis, spray drying, and food ingredient functionality.

Technical Leadership & Support:

• Provide technical expertise in dairy ingredient applications and analytical methodologies.
• Maintain detailed project documentation, including batch sheets, test results, graphs, and project closure reports.
• Participate in sensory evaluations to assess flavor, texture, and overall product performance.
• Stay informed about emerging trends, scientific advancements, and regulatory changes in food science and biotechnology.
• Apply knowledge of ingredient functionalities - including dairy components, oils, carbohydrates, proteins, flavors, and emulsifiers - for effective troubleshooting and formulation support.

Collaboration & Cross-Functional Support:

• Work closely with the Head of R&D on strategic research initiatives and new product development.
• Partner with Quality Assurance (QA) to support sample testing, troubleshooting, and regulatory compliance.
• Communicate findings and recommendations clearly to internal teams, including production, sales, and marketing.
• Support production scale-up by optimizing formulations and assisting with process modifications.

Supervision & Lab Management:

• Oversee and mentor the R&D Lab Assistant, ensuring laboratory tasks are completed efficiently.
• Maintain an organized and well-documented lab environment, including inventory management and equipment calibration.
• Ensure adherence to food safety and regulatory guidelines, including FDA, FSMA, and GFSI standards.

POSITION QUALIFICATIONS

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: Master’s Degree in Food Science, Food Engineering, Dairy Science, Biotechnology, Chemistry, or a related field required. Ph.D. a plus but not mandatory.

• 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: 10 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.