Food Scientist

POSITION SUMMARY:

Leads research and new product development for manufactured items, from ideation and bench prototypes through scale-up and commercialization. Generates and evaluates new concepts, ingredients, and process technologies; translates customer needs into product solutions; and provides technical troubleshooting support as needed. Partners cross-functionally to industrialize and launch innovation and renovation projects while meeting quality, regulatory, and cost targets. Culinary knowledge to support product development through planning, preparation, and execution of customer demonstrations is preferred.

WHO ARE YOU:

Develop and optimize formulations through bench-scale experimentation; define key product attributes and performance targets. Create prototypes quickly, incorporate sensory evaluation and internal/customer feedback, and document learnings. Lead product and process development from concept through commercialization (including scale-up, plant trials, and start-up support). Design and execute product and process studies, analyze results and translate findings into clear recommendations. Partner with cross-functional teams (Sales, Quality, Regulatory, Engineering, Operations, Packaging, Marketing, Purchasing, Supply Chain, etc.) to industrialize and launch innovation and renovation projects. Evaluate ingredients, suppliers, and processing technologies; manage external partners to deliver against product objectives. Develop and maintain product/process specifications and operating guides; ensure effective knowledge transfer for consistent manufacturing performance. Support cost, quality, and compliance targets through formulation choices, risk assessment, and cross-functional alignment. Plan and execute customer product demonstrations as needed, including preparation and presentation of culinary applications. Manage multiple projects in a fast-paced environment, balancing priorities, timelines, and stakeholder expectations.

WHO YOU ARE:

B.S. degree in Grain/Cereal Science, Bakery Science, or Food/Agricultural/Biological Sciences. 1+ years of experience in food R&D, including formulation and prototype development (troubleshooting experience a plus). Understanding of processes and ingredient functionality (flours/grains, enzymes, emulsifiers, fats/oils, sweeteners, etc.). Experience supporting commercialization activities such as scale-up, plant trials, and product launch support preferred. Basic knowledge of food regulations and labeling/claims considerations; ability to partner effectively with Regulatory. Knowledge of design of experiments, data collection/analysis, and clear technical documentation preferred. High levels of initiative, ownership, and collaboration in cross-functional environments. Strong problem-solving and critical-thinking skills; ability to identify root causes and implement corrective actions. Ability to plan experiments, analyze results, and communicate recommendations clearly. Strong organizational skills and project management capabilities; ability to prioritize multiple activities simultaneously. Effective written and oral communication with cross-functional and plant teams. Proficiency with standard business software (word processing, spreadsheets, databases) and comfort working with data. Travel as required. #J-18808-Ljbffr The Bolton Group