Sr. R&D Food Scientist

Job Title:

Sr R&D Food Scientist

Job Description

Scientist will oversee an R&D Lab Assistant to ensure efficient laboratory operations and high-quality experimental support.

Responsibilities

+ Lead and execute research projects focused on dairy-based ingredients, enzyme hydrolysis, and flavor formulation from concept through completion.

+ Design, plan, and conduct laboratory experiments to develop and optimize new products and processes.

+ Perform instrumental and analytical testing, including titration, pH testing, and other quality control and quality assurance analyses.

+ Interpret experimental data, draw sound scientific conclusions, and translate findings into actionable recommendations for product development and process improvements.

+ Support product development initiatives for pilot-scale and full-scale manufacturing, including participation in scale-up and commercialization activities.

+ Develop and optimize analytical testing methods based on scientific literature and the capabilities of available laboratory equipment.

+ Apply knowledge of biology, microbiology, and food science to ensure product quality, safety, and performance.

+ Collaborate effectively with cross-functional and multidisciplinary teams to drive innovation and continuous improvement in products and processes.

+ Oversee and guide the work of the R&D Lab Assistant to ensure efficient laboratory operations, proper experimental support, and adherence to laboratory procedures.

+ Maintain accurate and organized experimental records, reports, and documentation using Microsoft Word and Excel.

+ Contribute to inspection, quality assurance, and quality control activities as they relate to R&D projects and new product introductions.

+ Initiate and manage new R&D projects, including defining objectives, timelines, and deliverables.

+ Stay current with scientific and technical developments in food science, biotechnology, enzyme technology, and related fields to inform project work.

+ Support and, where appropriate, collaborate with culinary and culinary science functions to align product attributes with desired sensory and functional outcomes.

Essential Skills

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

+ 3-5 years of experience in a related field, preferably in food science, biotechnology, or enzyme-based product development.

+ Extensive experience in biotechnology, enzyme hydrolysis, or food science.

+ Hands-on experience in developing and optimizing analytical testing methods based on scientific literature and available laboratory equipment.

+ Strong foundation in biology, microbiology, and food science principles relevant to dairy-based ingredients and flavor formulation.

+ Proficiency in quality control and quality assurance practices, including titration, pH testing, inspection, and related analytical techniques.

+ Demonstrated ability to design, conduct, and interpret laboratory experiments and translate results into practical product and process solutions.

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

+ Excellent problem-solving, organizational, and communication skills.

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

+ Proficiency with Microsoft Word and Excel for documentation, data analysis, and reporting.

Additional

Skills & Qualifications

+ Master's degree or Ph.D. in Food Science, Dairy Science, Biotechnology, Chemistry, or a related field is a plus but not required.

+

Experience with spray drying is a plus but not mandatory.

+ Exposure to or collaboration with culinary or culinary science teams is beneficial.

+ Experience working in a growing organization with expanding product lines is advantageous.

+ Interest in contributing to the design and setup of new laboratory facilities as the organization expands.

Work Environment

This role is primarily laboratory-based within a research and development environment focused on dairy-based ingredients and enzyme-driven processes. You will work with analytical and instrumental testing equipment to perform titration, pH testing, microbiological assessments, and other quality control and quality assurance procedures. The position involves close collaboration with multidisciplinary teams, including product development, quality, and potentially culinary functions, to support innovation and commercialization efforts.

The organization is growing and expanding its product lines, and there are plans to build a new laboratory facility nearby, offering opportunities to contribute to a modern, evolving R&D environment and to grow professionally as the company promotes from within.

Job Type & Location

This is a Contract to Hire position based out of Racine, WI.

Pay and Benefits

The pay range for this position is $33.65 - $38.46/hr.

Eligibility requirements apply to some benefits and may depend on your job classification and length of employment. Benefits are subject to change and may be subject to specific…