Senior Food Scientist

The Senior Food Scientist will lead technical projects that support Karlsburger Foods’ strategic business goals, including new product development, product optimization, cost savings, quality improvement, and troubleshooting. This role will focus on a range of product forms including dry powders, broths concentrate, stocks concentrate, sauces, and gravies. The ideal candidate is a self-starter with deep experience in savory product development and commercialization, especially in powdered and concentrated formats.

• Lead new product development projects with emphasis on dry powders, soup/broth bases, and seasoning blends.
• Optimize existing powdered, liquid and paste products for quality, shelf-life, and cost.
• Execute plant trials, product validations, and troubleshooting in both dry and wet processing environments.
• Maintain accurate and detailed technical documentation, including formulations, batching instructions, and product specifications.
• Participate in sensory panels and lead evaluations for taste, appearance, and texture.
• Serve as a technical resource for powder blending, ingredient functionality, and processing parameters to operations and sales.
• Partner with supply chain, operations, and procurement to support scale-up and identify alternative ingredients.
• Apply food science principles to support sensory performance and commercializability.
• Ensure formulations meet food safety, regulatory, and labeling requirements.
• Manage multiple projects concurrently, delivering on time and within scope.

• Contribute to ideation and concept development for new powdered and liquid product formats.
• Collaborate with culinary, QA, and sales teams to align technical execution with customer needs.
• Mentor junior scientists and support continuous improvement in lab and pilot operations.

• Bachelor’s degree in food science or a related field (Master’s preferred).
• 6+ years of food product development experience
• Proven track record leading projects from benchtop through commercialization.
• Strong formulation and process development skills, especially with food bases and/or powders.
• Hands‑on experience in pilot and manufacturing environments.
• Strong communication, organization, and leadership skills.
• Self‑starter who takes initiative, works well cross‑functionally, and thrives in a fast‑paced setting.

• Microsoft Office Suite (Excel, Outlook, Word, PowerPoint).
• Specification and PLM systems.
• Lab and pilot‑scale powder blending equipment.
• Moisture analyzers, sieves, and sensory evaluation tools.

• Experience with savory product building blocks including bases, bouillons, seasonings, and dry mixes.
• Knowledge of powder flow, agglomeration, and moisture control in dry blends.
• Familiarity with aseptic, retort, and spray drying processes.
• Experience collaborating with chefs or other culinary professionals.
• Experience with GMP, HACCP, SQF, and FDA labeling standards.
• Experience with products requiring Organic, Kosher, NON GMO, GAP certifications.

• Stand and work at lab bench or pilot area for extended periods.
• Use hands to operate blending and lab equipment.
• Lift and carry containers of powder ingredients (up to 25 lbs.).
• Occasional travel to support trials or customer meetings (up to 20%).