Sr Principal Scientist, R&D - Protein Chemist

Manage a team of research and development professionals, overseeing research and development projects and studies in order to investigate relationships, solve technical problems, and develop new solutions for a specific application or within a specific branch of science. Independently evaluate, select, and apply standard engineering/scientific techniques, processes, and criteria.Job Description

Sr. Principal Scientist, R&D - Protein Chemist

Job Purpose

The Kraft Heinz Next Generation Ingredients R&D team is seeking a highly motivated and experienced applied Protein Chemist to join our team in Glenview, IL. This role is central to our mission of developing innovative, high-quality food products that leverage the functional and nutritional benefits of dairy and meat proteins. As a senior research leader within our team, you will use your deep technical expertise in protein chemistry to inform product design, optimize processes, and provide strategic direction on ingredient interactions, ingredient/process interactions, and strategy around protein ingredients across the Kraft Heinz portfolio.

This role requires a strong technical background, intellectual curiosity, and excellent communication and collaboration skills. This is a great opportunity for a technical expert that is looking to thrive in both the lab and business setting.

Essential Functions & Responsibilities

• Apply your knowledge of protein functionality (e.g., emulsification, gelation, water binding) to improve food texture, stability, and performance.

• Lead formulation and application work using dairy and meat proteins in products such as sauces, snacks, desserts, cheese, dairy-based beverages, and meat systems. Additional experience or ability to translate knowledge to plant-based proteins is a plus.

• Partners with Product Development, Process Engineering, Nutrition, Regulatory, and Marketing teams to support product innovation from concept through commercialization.

• Evaluate new protein ingredients and technologies from suppliers and academic partners; identify opportunities for joint research and technology scouting.

• Support scale-up and manufacturing by addressing protein-related processing challenges.

• Develop and maintain a deep understanding of the protein ingredient landscape, including emerging technologies (e.g., enzymatic modification, fermentation-derived proteins, hybrid protein systems).

• Design and execute experiments to generate data on protein behavior under various processing and storage conditions.

• Maintain detailed documentation of experimental protocols and results.

• Prepare and file Invention Disclosure Forms (IDFs) to document novel technologies and support patent filings; conduct patent landscape analyses to assess freedom-to-operate, competitive activity, and whitespace opportunities, and translate findings into actionable R&D and innovation strategy

• Stay current on protein science, food regulations, and consumer trends to inform application strategies and maintain relevant external network

Expected Experience & Required Skills

• Bachelor's with minimum 8 years relevant industry experience OR Master's with minimum 7 years relevant industry experience OR PhD with minimum 6 years of relevant industry experience in applied protein chemistry or food formulation, with a focus on dairy and/or meat proteins. Degree in Food Science, Biochemistry, Dairy/Meat Science, or a related field is highly preferred.

• Fundamental understanding of protein structure, from the primary amino acid sequence through secondary, tertiary, and qua ternary structures.

• Strong understanding of how proteins behave in real food systems and during processing.

• Deep expertise in protein characterization and protein-based ingredient interactions, including protein-protein interactions, protein-carbohydrate interactions, and protein-lipid interactions, and the analytical and modeling approaches used to study them.

• Experience with adjacent ingredient fundamentals and their interaction, specifically to proteins, dairy, and non-dairy, and/or enzymes.

• Strong grasp of food industry trends, consumer preferences, and regulatory requirements.

• Experience with pilot plant trials,…