Senior Food Scientist, natural colors

Company Description

Roha is a global manufacturer and marketer of colors and food ingredients that has grown from a single office in India in 1972 to a multinational presence. The company operates offices in 22 countries and maintains 14 technical application laboratories across multiple time zones. with products marketed in more than 130 countries.

The Senior Food Scientist, Natural Colors, is a full-time, on-site position based in Greater St. Louis. This role is responsible for leading the development, optimization, and application of natural color solutions for food and beverage products, from concept through commercialization. Day-to-day activities include designing and conducting laboratory experiments, evaluating stability and performance of natural colors in various matrices, and documenting results in technical reports and specifications.

The individual will collaborate closely with cross-functional teams in R&D, quality, regulatory, and commercial functions to support customer projects, troubleshoot formulation issues, and provide technical guidance. The role also involves monitoring industry trends, contributing to innovation pipelines, supporting scale-up and manufacturing transfers, and participating in technical presentations or customer visits as needed.

• Strong foundation in Food Science and Food Technology, with the ability to apply scientific principles to natural color development and food applications.
• Experience in Research and Development (R&D), including experimental design, formulation, product optimization, and data interpretation.
• Demonstrated Laboratory Skills, such as handling analytical instruments, conducting stability and performance testing, and maintaining accurate laboratory records.
• Knowledge of Food & Beverage product development, processing conditions, and how natural colors interact within diverse product matrices.
• Bachelor’s or Master’s degree in Food Science, Food Technology, Chemistry, or related discipline; advanced degree and experience with natural colors or ingredients are highly beneficial.
• Familiarity with relevant food regulations, safety standards, and quality systems (e.g., GMP, HACCP) and experience working with cross-functional teams.
• Strong analytical, problem-solving, and project management skills, with the ability to manage multiple projects and meet deadlines.
• Effective written and verbal communication skills, including the ability to prepare technical documentation and present findings to technical and non-technical