Food Scientist - Sauce Commercialization

Research & Development Scientist - Sauces & Dressings Location: Greater Chicago Area - South Suburbs Reports To: Director of R&D/Quality Position Summary A growing food manufacturer is seeking an experienced Research & Development Scientist to support the development, commercialization, and optimization of sauces, dressings, condiments, and other liquid or semi-liquid food products . This is a hands-on product development position with involvement throughout the entire R&D lifecycle—from bench-top formulation and sensory evaluation through pilot trials, plant scale-up, commercialization, and ongoing product optimization . The ideal candidate will have a strong food science foundation and previous experience developing sauces, salad dressings, condiments, marinades, dips, spreads, emulsions, or similar formulated food products . Key Responsibilities Independently formulate and develop new sauces, dressings, condiments, marinades, dips, spreads, and related products . Conduct bench-top experimentation, prototype development, sensory evaluations, and formulation optimization. Develop and optimize products with consideration for flavor, texture, viscosity, stability, appearance, ingredient functionality, and manufacturability . Support projects throughout the full product development lifecycle, from initial formulation through plant trials, scale-up, commercialization, and production launch . Translate bench-top formulations into repeatable, commercially viable manufacturing processes. Partner closely with Operations and Quality during plant trials and production runs to troubleshoot formulation and processing challenges. Collect and analyze experimental, sensory, and manufacturing data to guide product-development decisions. Maintain accurate formulations, laboratory records, specifications, reports, and commercialization documentation. Identify opportunities for ingredient optimization, product improvement, process improvement, and cost reduction . Support packaging development, food safety, shelf-life, and commercialization initiatives as needed. Manage multiple R&D projects simultaneously while meeting established timelines. Qualifications Bachelor’s or Master’s degree in Food Science, Food Engineering, Chemical Engineering, Chemistry, Biology , or a related scientific discipline. Minimum 5 years of food product development or R&D experience . Previous formulation experience with sauces, dressings, condiments, marinades, dips, spreads, emulsions, or similar food products is strongly preferred . Strong understanding of ingredient functionality and food formulation . Demonstrated experience taking products from bench-top development through manufacturing scale-up and commercialization . Experience conducting plant trials and troubleshooting products in a food manufacturing environment. Strong analytical, sensory, troubleshooting, and problem-solving skills. Ability to effectively collaborate with R&D, Quality, Operations, Marketing, and other cross-functional teams. Strong project-management and organizational skills with the ability to manage multiple development projects. Proficiency with Microsoft Excel, Word, and PowerPoint; experience with formulation or product-development software is a plus. Preferred Product Development Experience Candidates with R&D experience involving one or more of the following are especially encouraged to apply: Sauces Salad Dressings Condiments Marinades Dips Spreads Emulsions Gravies Cooking Sauces Pourable Sauces Refrigerated or Shelf-Stable Formulated Foods #J-18808-Ljbffr Hunter the Headhunter