Sr. Food Scientist

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Contact Justin Meyers at to schedule an appointment at to learn more about this opportunity!

Salary Range: $100K - $115K
Reports To: Sr. Food Scientist

• Full benefits package medical dental vision & 401(k) match
• Generous PTO & holidays
• Growth opportunities to expand skillsets & enhance career
• Amazing team & culture focused on: Communication Community Wellness

• Tuition reimbursement
• HSA Medical plan option with annual company contribution
• Referral bonus program
• Perks at Work discounts on shopping travel & more
• Proven continued business growth for future opportunities

As a Senior Food Scientist youll lead high-impact product development projects from concept through commercialization solve complex formulation and scale-up challenges collaborate directly with customers and cross-functional teams and provide technical leadership within R&D.

• Lead formulation of low-acid aseptic dairy beverages sauces and nutritional products.
• Manage development from bench formulation and pilot trials through scale-up and commercial launch.
• Apply aseptic/UHT processing expertise to achieve commercial sterility manufacturability and 1218 month ambient shelf life.
• Troubleshoot complex formulation and processing challenges.
• Lead customer trials technical reviews sensory evaluations and plant startups.
• Identify opportunities for innovation product improvement and cost optimization.
• Mentor scientists and provide technical leadership across projects.
• Partner with Manufacturing Food Safety Regulatory Sales Marketing Procurement Packaging and other teams.

• B.S. in Food Science Dairy Science Food Engineering Chemistry or related field.
• 58 years of product development/commercialization experience.
• Demonstrated dairy formulation experience.
• Experience with low-acid aseptic UHT and/or retort processing.
• Strong knowledge of food safety HACCP GMPs and quality standards.
• Proven ability to lead complex cross-functional projects.

• Masters degree in Food Science Dairy Science or related field.
• Hands-on aseptic/high-temperature processing experience.
• Experience with shelf-stable dairy beverages sauces nutritional/performance beverages or plant-based alternatives.
• Experience mentoring junior scientists and working directly with major retail or foodservice customers.