Senior Food Scientist

Senior Food Scientist - Ingredient InnovationMonterey Nutra is seeking an innovative, hands-on Food Scientist to join our Research & Development team. This role will be responsible for ensuring the sensory quality, consistency, and performance of our functional mushroom ingredients while driving the development of next-generation extraction technologies and ingredient innovations. The ideal candidate has a strong foundation in food chemistry, sensory science, ingredient functionality, and food processing. They are equally comfortable evaluating products in the lab, analyzing manufacturing data, and working alongside production teams to improve processes and develop new technologies. This is a unique opportunity to help shape the future of one of the fastest-growing categories in functional nutrition.What You'll Own:Sensory Science & QualityLead sensory evaluation of mushroom powders, extracts, and finished ingredients.Develop and maintain sensory standards for flavor, aroma, color, texture, solubility, and overall product performance.Create standardized sensory evaluation protocols and train internal team members.Evaluate every production lot to ensure products meet established sensory specifications.Identify sensory trends and root causes of variation and recommend corrective actions.Process Development & ManufacturingDevelop a deep understanding of our cultivation, extraction, concentration, drying, and manufacturing processes.Determine how processing parameters influence flavor, aroma, color, functionality, and ingredient performance.Design and execute experiments to improve product quality and consistency.Collaborate closely with operations and engineering teams to optimize manufacturing processes.Troubleshoot production issues using scientific and data-driven approaches.Product InnovationResearch and develop novel extraction technologies and ingredient processing methods.Evaluate emerging food technologies and their application to functional mushroom ingredients.Develop new ingredient formats with improved sensory properties, solubility, stability, and functionality.Support commercialization of new products from concept through production scale-up.Stay current on scientific literature and industry trends related to food science, extraction technology, and functional ingredients.Analytical & Technical ResponsibilitiesInterpret analytical data alongside sensory observations to guide product improvements.Maintain detailed experimental records and prepare technical reports.Work with cross-functional teams including Quality, Operations, Sales, and Regulatory.Help establish product specifications and quality standards for new ingredients.Assist in validation of new manufacturing processes and product claims.What's The Right Fit:Bachelor's or Master's degree in Food Science, Food Chemistry, Food Engineering, Chemical Engineering, or a related scientific discipline.3–8+ years of experience in food ingredient development, food manufacturing, or product development.Strong understanding of food chemistry and ingredient interactions.Experience with sensory evaluation methodologies and sensory panel development.Knowledge of ingredient processing technologies including extraction, concentration, drying, emulsification, and powder processing.Strong experimental design and statistical analysis skills.Excellent communication and technical writing abilities.