Food Scientist

Description

Now Hiring: Food Scientist

• Salary Range : 85K - 100K
• Reports To: Director of R&D

Why join our team?

• •Full benefits package – medical, dental, vision & 401(k) match
• •Generous PTO & holidays
• •Growth opportunities to expand skillsets & enhance career
• •Amazing team & culture focused on: Communication | Community | Wellness

Other Benefits & Programs We Offer:

• •Tuition reimbursement
• •HSA Medical plan option with annual company contribution
• •Referral bonus program
• •Perks at Work – discounts on shopping, travel & more
• •Proven continued business growth for future opportunities

• Position Overview
• Reporting to a Senior Scientist, the Food Scientist provides technical expertise in developing, maintaining, and optimizing recipes for new and existing products. This role plays a key part in product innovation, supporting projects from concept through commercialization.

Key Responsibilities

• •Lead product development to meet nutritional, ingredient, and quality targets
• •Manage scale-up and commercialization processes
• •Maintain accurate documentation of recipe changes
• •Drive product development discussions and cross-functional collaboration
• •Source and evaluate new ingredients for innovation and cost optimization
• •Manage multiple projects through all stages of the development lifecycle
• •Develop product specifications, formulations, and processing parameters
• •Support nutritional labeling (NLEA) and certification requirements
• •Execute plant trials, customer samples, and product launches
• •Coordinate sample shipments for customer evaluation
• •Partner with teams across procurement, marketing, operations, quality, and regulatory
• •Support cost-saving initiatives through product and process improvements
• •Ensure compliance with food safety standards (GFSI, HACCP, GMP) and company policies
• •Prepare technical reports and interpret scientific data to support development
• •Travel up to 30%, including international, as needed

Requirements

Minimum Qualifications

• •Bachelor’s degree in food science, Nutrition, Culinary, or related field
• •3–5 years of experience in product development and commercialization
• •Knowledge of food safety, quality systems, HACCP, and GMPs
• •Strong project management and cross-functional collaboration skills
• •Self-motivated with strong analytical and problem-solving abilities

Preferred Qualifications

• •Master’s degree in a related field
• •Experience with aseptic or high-temperature processing
• •Background in low-acid or dairy-based sauce formulation
• •Knowledge of sauce and/or beverage ingredient technologies