Sr. Principal Scientist

The Sr. Principal Scientist serves as a scientific leader and recognized subject matter expert in grain science, flour functionality, baking applications, ingredient technology, and food innovation. This role leverages deep technical expertise in cereals, milling, ingredient functionality, dough systems, and finished product quality to drive breakthrough innovation, solve complex technical challenges, and advance Ardent Mills' product and technology pipeline.

The Sr. Principal Scientist translates scientific insights into commercial value through strategic leadership, cross-functional collaboration, and development of differentiated grain-based solutions for customers and markets.

• Design and execute experiments, develop SOPs and protocols, synthesize data, and communicate findings clearly through reports and presentations
• Lead collaborative projects with internal and external partners, including academic researchers, analytical service providers, consultants, ingredient suppliers, equipment manufacturers, IP counsel, and regulatory professionals
• Perform ingredient screening, shelf-life studies, and sensory evaluations to support product and process innovation
• Develop and apply ingredient evaluation and characterization tools that effectively advance R &D initiatives and innovation projects
• Build technical capabilities and subject matter expertise within the team in areas such as ingredient functionality, nutrition science, and application design
• Partner cross-functionally with Procurement, Quality, Marketing, Manufacturing, and Regulatory teams to ensure ingredient and product specifications meet customer and business requirements
• Support new product development from concept through commercialization by identifying and optimizing ingredients and process parameters
• Apply statistical and scientific principles, including design of experiments (DOE), sensory analysis, and Six Sigma methods, to guide problem-solving and data-based decision-making
• Maintain accurate and compliant laboratory documentation, including data entry in the knowledge management system, and ensure adherence to all safety and quality standards
• Provide leadership in laboratory operations, including equipment maintenance, procurement of supplies, and training of team members on methods, systems, and safety practices
• Proven ability to influence at all levels of the organization and effectively lead through collaboration and expertise
• Strategic thinker capable of connecting scientific discoveries to business opportunities and customer needs
• Strong business acumen and understanding of product commercialization, manufacturing, and market dynamics
• Demonstrated ability to be a self‑starter who independently identifies opportunities, anticipates business needs, and drives results with minimal direction
• Proven ability to coach, mentor, and develop scientific talent while fostering a culture of technical excellence and continuous learning
• Stay current on emerging technologies, scientific advancements, and competitive trends to identify and recommend innovation opportunities
• Contribute to a culture of collaboration, technical excellence, and continuous improvement within the R &D organization

• Master's degree in Food Science, Grain Science, Cereal Science, Food Chemistry, Food Engineering, or related field with 15+ years of industry experience;
  Ph.D. preferred
• Deep expertise in grain science, cereal chemistry, flour milling, flour functionality, ingredient functionality, and baking applications
• Extensive experience working with wheat flours, whole grains, specialty grains, grain‑based ingredients, dough systems, and baked products
• Demonstrated understanding of flour quality attributes, protein functionality, starch chemistry, enzyme systems, hydrocolloids, and their impact on processing and finished product performance
• Proven experience in bakery product development, including breads, buns, rolls, tortillas, pizza crusts, sweet goods, snacks, and other grain‑based applications
• Advanced knowledge of baking processes, rheological testing, ingredient interactions, shelf‑life optimization, and product quality…