Food Scientist

Food Scientist supports R&D projects, including new product development, process optimization, and analytical method development, ensuring compliance with FDA, FSMA, and GFSI standards.

• Conduct laboratory procedures and tests to evaluate product parameters for dairy slurries and powders.

• Design and execute experiments, including statistical analysis and data interpretation.

• Formulate products using dairy materials, enzymes, flavor compounds, and other food ingredients.

• Participate in sensory evaluations of dairy and non-dairy ingredients, finished products, and application demos.

• Develop analytical testing methods with minimal supervision.

• Coordinate plant trials and product evaluations across multiple departments.

• Draft and maintain detailed project documentation, including batch sheets, test results, graphs, and final reports.

• Proactively communicate project progress to supervisors and team members while identifying opportunities for innovation, production improvements, and cost savings.

• Support the Sr. R&D Manager in leading cross-functional teamwork.

• Provide backup support for R&D activities, including sample preparation, documentation, and lab organization.

• Bachelor's degree in Food Science, Food Engineering, Dairy Science, Biotechnology, Chemistry, or a related field.

• 3-5 years of experience in related food science or R&D roles.

• Strong knowledge and experience in biotechnology, enzyme hydrolysis, food science, food engineering, or spray drying technology.

• Ability to independently execute enzyme-related projects, from formulation and bench-scale development to scale-up adjustments and production troubleshooting.

• Experience developing and optimizing analytical testing methods based on literature and available lab equipment, preferably with hands-on experience.

• Understanding of food ingredient functionalities, including dairy materials, oils, carbohydrates, proteins, flavors, and emulsifiers.

• Competence in nutritional labeling, product specification development, and basic food regulations.

• Strong communication and collaboration skills to work effectively across interdisciplinary teams.

• Ability to monitor and analyze industry trends, emerging technologies, and advancements in food science and analytical methodologies.

• Proven track record of initiating and managing new R&D projects.

• Proficient with Microsoft Word and Excel.

• Ability to work independently while effectively collaborating within a multidisciplinary team.

You have 3-5 years food science R&D experience. Experienced in enzyme hydrolysis and spray drying processes. Skilled in analytical method development and cross-functional collaboration