Food Scientist

Overview

We re seeking a Food Scientist to support ingredient-focused initiatives across research and development. This role plays a key part in evaluating raw materials, supporting product development, and partnering cross-functionally to ensure ingredient integrity, compliance, and operational efficiency. The ideal candidate brings a strong foundation in food science principles, excellent documentation practices, and the ability to communicate effectively with both internal teams and external partners.

• Apply foundational knowledge of food ingredients and raw materials, with a focus on their functionality and application within beverage and food systems.
• Lead and support projects related to ingredient optimization, supplier updates, cost improvement initiatives, supply continuity, and production-related challenges.
• Collaborate closely with product development teams and multiple R&D disciplines, including sensory, ingredients, nutrition, regulatory, flavor technology, process engineering, chemistry, and microbiology.
• Partner cross-functional with departments outside of R&D, such as Quality, Procurement, and Operations, to ensure alignment on ingredient requirements and business objectives.
• Maintain accurate and detailed documentation, including entering ingredient data into internal systems and databases in accordance with established procedures.
• Execute and document laboratory work when ingredients are evaluated or tested internally, ensuring clear, thorough, and compliant records.
• Follow standard operating procedures (SOPs) and contribute to the development, revision, and improvement of SOPs related to ingredient management and job-specific functions.
• Provide training, guidance, and knowledge-sharing support to cross-functional partners as needed.
• Communicate directly with external vendors and suppliers to obtain required technical documentation, specifications, and supporting materials in a timely manner.
• Support continuous improvement efforts by identifying opportunities to enhance documentation accuracy, workflows, and cross-team collaboration.

• Bachelor’s degree in Food Science, Chemistry, Biology, or a related scientific discipline.
• Proven understanding of food and beverage ingredients and their functional applications.
• Experience working in an R&D, food science, or ingredient-focused role within the food or beverage industry.
• Strong organizational skills with the ability to maintain precise records and manage multiple projects simultaneously.
• Working knowledge of laboratory practices, ingredient databases, and regulated documentation environments.
• Excellent written and verbal communication skills, with the ability to interact effectively across technical and non-technical teams.
• Demonstrated ability to collaborate cross-functionally and manage external supplier communications professionally.
• Familiarity with regulatory, quality, and compliance considerations related to food ingredients is preferred.