Sr. Food Scientist, Retail Dressings, Sauces and Dips

Overview ASr.Food Scientisthas astrong background in emulsions, flavordevelopmentandproduct commercialization to lead the development of salad dressings, sauces, and condiments. This role requiresdemonstratedtechnicalexpertisein ingredient functionality, formulation, processoptimization,andfunctionalleadership in project management. The ideal candidate will play a key role in drivingnew product development, improving product performance, and mentoring junior scientists while collaborating with cross-functional teams to bringnewproducts tothe market. Responsibilities Product & Process Development: Lead the development of innovative salad dressings, sauces, and condiments that align with market trends, customer strategies, regulatory changes, and sustainability initiatives. Optimize formulations for taste, texture, stability, nutrition, and cost-effectiveness while ensuring scalability for mass production. Explore emerging ingredient technologies (e.g., next-generation emulsifiers, natural preservatives, and plant-based alternatives) to enhance product performance. Technical Leadership & Expertise: Serve as the technical resource on developing emulsions, flavor, and stabilizer systems to enhance product functionality. Troubleshoot complex formulation and processing challenges such as separation, viscosity inconsistencies, and flavor matching. Guide formulation strategy, experimental design, technical risk assessment, and decision-making for assigned projects. Provide technical leadership and mentorship to food scientists and technologists. Regulatory & Quality Compliance: Ensure formulations comply with applicable FDA, FSMA, food safety, labeling, and customer requirements. Partner with regulatory affairs to support ingredient statements, nutrition information, allergen reviews, claims, and label compliance. Collaborate with quality assurance and manufacturing teams to define product specifications and ensure consistent execution across production batches. Commercialization & Process Optimization: Lead plant trials and start production process and execution; troubleshoot processing challenges in batch and continuous production environments. Partner with operations and engineering teams to seamlessly transition formulations from lab-scale to commercial production. Optimize processing parameters (e.g., shear rates, homogenization, and order of addition) to enhance product texture and stability. Cross Functional Collaboration & Industry Engagement: Collaborate with culinary, consumer insights, marketing, sales, procurement, packaging, quality, regulatory, operations, and engineering to deliver business objectives. Work directly with ingredient suppliers and external partners to evaluate new technologies, troubleshoot issues, and identify innovation opportunities. Communicate technical recommendations clearly to both technical and non-technical audiences. Stay current on ingredient innovation, processing technologies, consumer trends, competitive products, and industry developments in dressings, sauces, condiments, and adjacent categories. Technical Skills Strong technical understanding of emulsion science, ingredient functionality, flavor systems, stabilizers, preservatives, and texture development. Experience with dressing and sauce processing technologies, including high-shear mixing, homogenization, batch processing, continuous processing, hot-fill, cold-fill, and scale-up. Knowledge of shelf-life design and interpretation, including physical, chemical, microbiological, and sensory stability. Hands‑on experience with analytical and physical testing, such as pH, titratable acidity, viscosity, water activity, salt, Brix, color, sensory evaluation, and stability testing. Leadership & Soft Skills Ability to collaborate with cross-functional teams, mentor junior scientists, and drive R&D strategy. Strong project management and critical thinking skills. Excellent communication skills for interfacing within internal and external teams. Qualifications Bachelor’s in food science, Food Chemistry, or a related field preferred. 6+ years of experience in sauce, dressing, or condiment formulation. Demonstrated experience developing and commercializing emulsion-based products from concept through production. Supervisory Responsibility: None Competencies Strategic Mindset Decision Quality Customer Focus Collaborates Cultivates Innovation Manages Ambiguity Working Conditions and Environment Works in a normal office environment where the employee is regularly required to speak, see, hear, sit, stand, talk, type, walk and bend while moving about the facility. Occasional travel is required. #J-18808-Ljbffr The Marzetti Company