Sr. R&D Food Scientist IV - Dairy at JonnyPops Plymouth, MN

Job Summary

We are seeking a highly skilled Senior Research & Development Scientist with extensive dairy product experience to join our team. This role is responsible for leading the development of new frozen novelty products with a focus on dairy systems. The ideal candidate will have a strong technical foundation in dairy chemistry, formulation science, and frozen product processing. This role works closely with the Operations, Quality, and Supply Chain teams and assists in ensuring all R&D activities are represented in Food Safety Programs that are defined, executed and meet regulatory guidelines.

• Lead formulation and product development for dairy frozen novelties, translating consumer and business objectives into robust, scalable product formulations that meet cost, quality, and sensory targets.
• Design, optimize, and validate complex dairy formulations, including management of fat, protein, sugar, stabilizer, and emulsifier systems to achieve desired texture, stability, and sensory performance.
• Drive benchtop innovation and prototype iteration, utilizing advanced knowledge of dairy chemistry, frozen structure dynamics, and ingredient functionality.
• Ensure seamless technology transfer from lab to plant, leading pilot and full‑scale production trials to validate formulations, optimize processes, and resolve formulation‑to‑processing challenges.
• Serve as the on‑site R&D technical lead during commercialization, troubleshooting process deviations, ingredient variability, and texture or overrun issues to ensure consistent product quality at scale.
• Apply deep understanding of sensory science and flavor development to guide product design, conduct structured sensory evaluations, and interpret results to inform data‑driven product refinements.
• Provide comprehensive technical documentation including formulation sheets, processing parameters, and scale‑up guidelines to ensure manufacturing adherence to R&D intent.
• Build and maintain strong technical partnerships with ingredient suppliers, evaluating new dairy components, flavor systems, and process aids for innovation and differentiation.
• Monitor production performance to confirm process control, product consistency, and compliance with R&D‑developed specifications, collaborating with Quality to address deviations.
• Stay at the forefront of dairy science and frozen product technology, monitoring advancements in ingredient functionality, processing techniques, and clean‑label formulation strategies, and translating these insights into actionable innovation opportunities.
• Plan and execute laboratory experiments, applying scientific problem‑solving to enhance product quality and profitability.
• Conduct post‑trial analyses and apply scientific principles to improve formulations and processes.
• Perform risk assessments, troubleshoot technical issues, and implement solutions to improve quality, efficiency, and/or product performance.
• Manage multiple projects at once with minimal supervisor guidance using clear communication, prioritization, and multitasking skills.
• Monitor domestic and global trends related to flavors and ingredients for frozen treats.

• Integrate food safety principles into every stage of product development — from concept to commercialization.
• Work closely with QA, Regulatory, and Operations teams to ensure food safety compliance.
• Ensure all R&D data and experimental results are properly recorded and traceable.
• Identify and implement innovative food safety technologies.
• Adhere to GMPs as required of all JP personnel.

• Bachelor’s or Master’s degree in Food Science, Dairy Science, Food Engineering, or a related field.
• 5+ years of R&D experience in the dairy or frozen novelty industry (mandatory).
• Proven track record in ice cream or frozen dessert formulation, processing, and commercialization.
• Strong understanding of dairy chemistry, emulsions, fat crystallization, overrun control, and texture optimization.
• Experience with pilot‑scale and full‑scale processing equipment (freezers, homogenizers, pasteurizers, etc.).
• Familiarity with ingredient functionality, stabilizers,…