Research Scientist

Job Title: Research Scientist

Location: Hershey, PA

Schedule: 7:00/8:00 AM - 4:00/5:00 PM

Duration: 12 months

Travel: 25-40% domestic and potential international travel

The Research Scientist position assists on high‑complexity initiatives, leads work streams within larger initiatives, and/or leads low‑complexity initiatives. A low to medium level of autonomy is required depending on the workstream. The successful candidate learns to demonstrate and apply technical knowledge, develops and shares technical expertise within the functional area and cross‑functionally within the organization, and hones problem‑solving and critical thinking skills.

The candidate also learns to communicate technical subject matter cross‑functionally, influence cross‑functional team members, and build personal networks.

• Lead product development projects that provide innovative new products in the chocolate space, including formulation development, ingredient development, and product transformation interactions.
• Perform prototyping and development from bench‑top to pilot plant to full manufacturing scale, interacting closely with a cross‑functional group of technical, professional, and managerial staff in R&D, production, engineering, and marketing.
• Understand the business and financial impact of the projects.
• Apply technical rigor and scientific principles and practices.
• Provide input on technical feasibility for new product concepts.
• Partner with Supply Chain to provide technical support that drives quality and value improvement in products and processes.
• Lead ingredient shortage mitigation work streams to minimize supply‑chain impacts to the business, collaborating with marketing, manufacturing, engineering, quality and regulatory, project management, and technology development.

• Lead product development initiatives focused on innovative chocolate products.
• Support formulation development, ingredient optimization, and product transformation interactions.
• Perform prototyping from bench‑top scale through pilot plant and full manufacturing scale‑up.
• Conduct chocolate sample preparation and analytical testing.
• Coordinate pilot plant runs and product trials.
• Perform competitive product assessments, including sourcing and analyzing samples.
• Evaluate technical feasibility of new product concepts.
• Apply scientific principles and technical rigor to development processes.
• Manage timelines, priorities, and multiple stakeholders across projects.

• Support quality, cost savings, and value improvement programs.
• Partner with Supply Chain to resolve ingredient shortages and minimize business disruption.
• Assist with process optimization and commercialization activities.

• Experience leading innovation initiatives, including product development, quality improvement, cost improvement, technology validation, and process optimization.
• Demonstrated ability to learn new technical knowledge and apply it during development and commercialization processes. Specific technical knowledge in chocolate is a plus.
• Demonstrated experience in learning and applying process platforms.
• Knowledge of various technical disciplines (sensory, research, engineering, and packaging).
• Demonstrated influencing skills.
• Proven administrative ability, decision‑making skills, financial understanding, business integration skills, and technical expertise.
• Demonstrated problem‑solving and evaluation capabilities.
• Excellent troubleshooting skills.
• Excellent written and verbal communication skills.
• Open to and comfortable with change.
• Capable of working independently and as part of a team in a fast‑paced, growth‑oriented business.

• BS in Food Science, Chemistry, Biology, Chemical Engineering, Food Process Engineering, Bio Engineering, or similar with 2–4 years of applicable experience.
• Experience in chocolate production and/or innovation, and experience in a CPG environment is a plus.
• 1–3 years of experience needed.
• Microsoft Office proficiency.
• Industry experience: CPG, chocolate, labs, etc.