Principal Food Scientist - Alternative Proteins

Griffith Foods is a global manufacturer of food products. We provide a wide range of taste and texture components for food industry customers throughout the world. Our products include seasoning blends dry mixes coating systems dough blends crumbs flavors sauces and food bases that are used in an extensive variety of application from snack foods and processed meat and poultry to ready meals. Our customers include food processors restaurant operators and grocery retailers. While our name may not be familiar to consumers our products are key components of foods offered by many of the worlds bestknown companies.

Location: Lombard IL

Summary: Executes R&D initiatives for the Global Alternative Protein Team with a primary focus on breakthrough and proactive innovation. Enables product leadership in the Alternative Proteins category to align with the overall business strategy and longrange plan.

Essential Duties & Responsibilities:

• Lead and conduct cuttingedge research to develop innovative alternative protein solutions aligning with Griffith Foods business strategy and longterm goals. Independently plan design and execute experiments to drive technical excellence and contribute to breakthrough product development.
• Explore evaluate and implement novel ingredients and processing techniques from bench to commercial scale using detailed test plans to create disruptive products that meet evolving market demands.
• Serve as a subject matter expert in alternative protein technologies providing guidance to internal teams on ingredient functionality sensory attributes and nutritional properties. Act as a technical consultant for ingredient selection and product development.
• Proactively identify new research areas and lead the development of highvalue innovation products ensuring they meet client needs and provide a competitive advantage in the alternative protein industry.
• Conduct thorough evaluations of product functionality sensory characteristics and nutrition ensuring optimal ingredient performance. Plan and execute group product evaluations using insights to guide project direction and enhance product outcomes.
• Collaborate with crossfunctional teams including R&D commercialization and category specialists to support global innovations and disruptive R&D projects. Foster a culture of innovation by sharing research insights and driving continuous improvement within the Alternative Protein R&D Team.
• Analyze experimental and scaleup data to draw actionable conclusions prepare detailed technical reports to document findings assess progress andrecommend improvements.
• Maintain strong professional relationships with clients suppliers academia and industry stakeholders. Represent the R&D team in these engagements to support innovation efforts and explore collaborative opportunities.
• Ensure product formulations comply with safety regulatory and quality standards. Follow GLP and GMP practices maintain accurate lab records and ensure the confidentiality of proprietary information and data.
• Support the hiring training and development of summer interns and junior team members fostering a growthoriented environment within the organization.
• Stay current on advancements in alternative protein technologies through literature conferences and networking. Share knowledge with the Global and Regional R&D teams to enhance the organizations collective expertise in the alternative protein sector.
• Establish and manage technical partnerships with key ecosystem players including academic institutions and research organizations to drive collaborative research initiatives and advance Griffith Foods innovation goals.
• Participate in project collaboration and knowledge exchange with up to 30 travel as needed to ensure project success and foster global R&D integration.

Qualifications:

• Masters degree or PhD in Biotechnology Biochemistry or a related field. A degree in the Alternate Protein field or experience in fermentation and cultivated meat space is highly preferred.
• Masters with a minimum of 8 years of Research & Product Development experience in the alternate protein food industry.
• PhD with a minimum of 6 years of Research & Product Development experience in the alternate protein food industry.
• Solid understanding of ingredient functionality application and downstream processing techniques used in the commercialization of Alternative Protein consumer packaged goods.
• Indepth understanding of scientific/experimental process and good scientific practices.
• Exposure to commercialization of a range of food product formats and processes is highly desired.
• Strong analytical and problemsolving skills with the ability to interpret complex data sets.
• Excellent communication and presentation abilities with the capability to convey technical concepts to nontechnical stakeholders.
• Proven ability to work collaboratively in a fastpaced and dynamic environment.
• Demonstrated ability to independently set up and conduct experiments.
• Prior experience working with breakthrough innovation projects.
• Enthusiastic about innovation developing and commercializing ideas under tight timelines.
• Travel up to 30.

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