Sr Principal Scientist, R&D - Protein Chemist

Mentor a team of research and development professionals as an SME, overseeing research and development projects and studies in order to investigate relationships, solve technical problems, and develop new solutions for a specific application or within a specific branch of science. Independently evaluate, select, and apply standard engineering/scientific techniques, processes, and criteria.

Sr.Principal Scientist, R&D
- Protein Chemist

Job Purpose

The Kraft Heinz Next Generation Ingredients R&D team isseekinga highly motivated and experienced applied Protein Chemist to join our team in Glenview, IL.This role is central to our mission of developing innovative, high-quality food products thatleveragethe functional and nutritional benefits of dairy and meat proteins.

As a seniorresearchleader within our team,you willuse your deep technicalexpertisein protein chemistry toinform product design,optimize processes, and provide strategic direction oningredient interactions, ingredient/process interactions, and strategy around protein ingredientsacross the Kraft Heinz portfolio.

This role requires a strong technical background, intellectual curiosity, and excellent communication and collaboration skills. This isa great opportunity for a technical expert that is looking to thrive in both the lab and businesssetting.

Essential Functions &Responsibilities

• Apply your knowledge of protein functionality (e.g., emulsification, gelation, water binding) to improve food texture, stability, and performance.

• Lead formulation and application work using dairy and meat proteins in products such as sauces, snacks,desserts, cheese,dairy-based beverages, and meat systems.
  
  Additional experience or ability to translateknowledgeto plant-based proteins is a plus.

• Partners with Product Development, Process Engineering, Nutrition, Regulatory, and Marketing teams to support product innovation from concept through commercialization.

• Evaluate new protein ingredients and technologies from suppliers and academic partners;identify opportunities for joint research and technology scouting.

• Support scale-up and manufacturing by addressing protein-related processing challenges.

• Develop andmaintaina deep understanding of the protein ingredient landscape, including emerging technologies (e.g., enzymatic modification, fermentation-derived proteins, hybrid protein systems).

• Design and execute experiments to generate data on protein behavior under various processing and storage conditions.

• Maintain detailed documentation of experimental protocols and results.

• Prepare and file Invention Disclosure Forms (IDFs) to document novel technologies and support patent filings; conduct patent landscape analyses to assess freedom-to-operate, competitive activity, and whitespace opportunities, and translate findings into actionable R&D and innovation strategy

• Stay current on protein science, food regulations, and consumer trends to inform application strategiesandmaintainrelevant external network

Expected Experience& Required Skills

• Bachelor'swithminimum8 yearsrelevantindustry experience
  OR
  Master's withminimum7 yearsrelevantindustryexperience
  OR
  PhD withminimum6 years of relevant industry experience in applied protein chemistry or food formulation, with a focus on dairy and/or meat proteins.
  
  Degreein Food Science, Biochemistry, Dairy/Meat Science, or a related fieldis highly preferred.

• Fundamental understanding of protein structure,from theprimaryamino acidsequencethroughsecondary,tertiary, and quaternarystructures.

• Strong understanding of how proteins behave in real food systems and during processing.

• Deepexpertiseinproteincharacterizationandprotein-based ingredient interactions, including protein-protein interactions, protein-carbohydrate interactions, and protein-lipid interactions, and the analytical and modeling approaches used to study them.

• Experience with adjacentingredient fundamentals and their interaction, specifically to proteins, dairy, and non-dairy, and/or enzymes.

• Stronggraspof food industry trends, consumer preferences, and regulatory requirements.

• Experience with pilot plant trials, ingredient functionality testing, and cross-functional product development.

• Excellent problem-solving skills and the ability to translate science into practical solutions.

• Excellent communication and collaboration skills,including the ability to work effectively with cross-functional teamsand engage non-technical audiences.

• Demonstrated ability to prioritize and manage complexity,navigateambiguity, and…