Senior Food Scientist

We are seeking a highly experienced and innovative Senior Food Scientist to lead technical support and product development initiatives within a dynamic food manufacturing environment. This role serves as a critical liaison between cross-functional teams and customers, driving the development, commercialization, and continuous improvement of food products—particularly those involving yeast and chemically leavened formulations.

Key Responsibilities

Serve as a technical liaison for product development requests, ensuring clear communication with customers and internal teams.

Lead product development projects by defining customer requirements, timelines, specifications, and prototypes, from bench formulation through plant scale-up and commercialization.

Troubleshoot technical issues and provide customer-facing product presentations and demonstrations.

Maintain accurate documentation, including lab notebooks, analytical measurements, project updates, and corporate communications.

Research and develop new product concepts by staying current with industry literature, trends, and innovations.

Supervise and mentor laboratory staff by assigning work, providing training, and coordinating development activities.

Support trade shows and customer events through product demonstrations and technical expertise.

Minimum Requirements

Education & Certifications

Bachelor’s degree in Food Science, Cereal Science, Grain Science, or related technical field (advanced degree preferred).

Valid Driver’s License.

Experience

Minimum 10 years of food research/product development experience.

Demonstrated expertise with yeast-based formulations in food manufacturing.

Proven experience in chemically leavened product formulation.

Grain science and cereal chemistry experience strongly preferred.

Prior work in both retail and foodservice product commercialization.

Hands-on experience with food manufacturing facilities, ideally including high-speed yeast risen production.

Knowledge, Skills & Abilities

Proficiency in principles of food product development and commercialization.

Strong project management skills and experience with Stage-Gate Innovation processes (preferred).

Knowledge of GMPs and AIB standards.

Strong verbal, written, and presentation skills; ability to collaborate across all organizational levels.

Demonstrated ability to manage multiple projects with competing deadlines.

Self-starter capable of working independently with limited supervision.

Proficient with Microsoft Office; experience with PLM systems a plus.

Ability to travel up to 35%.

Experience leveraging consumer insights to support marketing initiatives such as line extensions, renovations, and competitive gap analysis.

Supervisory Responsibilities

Lead and mentor laboratory staff by assigning work, training, and coordinating schedules.

Act as a technical leader and resource for team members while contributing to hands-on project work.