Food Research & Development Specialist

Job Summary:

We are seeking a Food Research & Development Specialist to support product innovation, formulation, and continuous improvement within our food manufacturing operation. This role bridges creativity and execution, working closely with Operations, Quality, and Supply Chain to develop, test, scale, and commercialize food products that meet quality, safety, cost, and regulatory standards.

You will play a hands‑on role in benchtop development, pilot trials, and production scale‑up, ensuring concepts move efficiently from idea to shelf.

• Develop and refine food formulations for new products, line extensions, and reformulations.
• Conduct bench‑top, pilot, and plant trials
  , documenting procedures, observations, and results.
• Partner with Operations and Engineering to support scale‑up and commercialization of R&D concepts.
• Work closely with Quality and Regulatory teams to ensure products meet FDA, USDA, GMP, HACCP, and labeling requirements
  .
• Perform ingredient evaluations, shelf‑life studies, sensory testing, and cost optimization analyses.
• Maintain accurate formulation records, specifications, SOPs, and trial documentation.
• Support supplier collaboration, ingredient sourcing, and evaluation of alternative raw materials.
• Troubleshoot product and process issues related to texture, flavor, stability, yield, or shelf life.
• Assist in maintaining R&D lab organization, safety standards, and sanitation protocols.
• Contribute to continuous improvement initiatives across product quality and manufacturing efficiency.

Qualifications:

• Bachelor’s degree in Food Science, Food Technology, Chemistry, Nutrition
  , or a related field.
• 2+ years of experience in food R&D, product development, or food manufacturing
  .
• Hands‑on experience with formulation, testing, and basic lab equipment.
• Strong documentation and organizational skills.

• Experience supporting pilot plant or commercial‑scale production
  .
• Familiarity with thermal processing, emulsions, sauces, beverages, or dry blends (adjust based on product type).
• Knowledge of nutritional labeling, regulatory compliance, and ingredient statements
  .
• Working knowledge of food safety systems (GMP, HACCP, SSOPs, and SOPs)
• Experience with sensory panels and shelf‑life testing.
• Proficiency with formulation software or Excel‑based costing models.

• Curious, methodical, and detail‑oriented.
• Comfortable balancing creativity with operational constraints.
• Strong cross‑functional communication skills.
• Able to manage multiple projects and timelines simultaneously.
• Solutions‑focused with a continuous improvement mindset.