Application Scientist (Atchison, KS)

About the role

The Application Scientist plays a crucial role in developing, optimizing, and commercializing food and beverage applications using MGP Ingredients' ingredient portfolio. This role supports customer innovation, internal product development, and commercialization across various sectors including cereals and snacks, coating systems, bakery products, and beverage applications.

Responsibilities

• Develop prototype formulations and finished applications using plant proteins, starches, fibers, and specialty ingredients.
• Design and optimize nutritional base systems for bars, snacks, cereals, and functional foods.
• Develop and improve coating systems to enhance adhesion, texture, oil reduction, and sensory performance.
• Formulate bakery applications including breads, cookies, crackers, and sweet baked goods with improved nutrition and functionality.
• Create beverage applications such as protein beverages, powdered drink mixes, and functional drinks.
• Conduct bench-top, pilot-plant, and commercial-scale trials to ensure manufacturability and consistency.
• Perform sensory, stability, and shelf-life evaluations; document results in technical reports.
• Partner with Sales and Marketing to translate customer briefs into scalable product concepts.
• Provide technical support, troubleshooting, and formulation guidance to customers.
• Support plant trials, commercialization activities, and technical documentation.
• Participate in customer meetings, demonstrations, and innovation sessions.
• Collaborate with Quality, Regulatory, Operations, and Procurement to ensure compliance and successful scale-up.
• Maintain accurate documentation, formulations, and project records in accordance with company procedures.
• Support continuous improvement and innovation pipeline initiatives.
• Remain current on industry trends, including plant-based nutrition, high-protein, keto, and reduced-carbohydrate formulations.

Requirements

• Masters degree required. Bachelors degree in Food Science, Food Engineering, or related discipline required.
• Minimum 38 years of experience in food applications, R&D, or product development.
• Experience in extrusion, bakery systems, coating technologies, or beverage formulation preferred.
• Experience supporting commercialization and plant-scale production strongly preferred.
• Strong understanding of ingredient functionality (proteins, starches, fibers, hydrocolloids).
• Demonstrated formulation capability across snacks, bakery, coatings, and beverages.
• Knowledge of nutrition targets, labeling considerations, and regulatory fundamentals.
• Ability to manage multiple technical projects with strong problem-solving skills.
• Effective written, verbal, and presentation communication skills.
• Proficiency with standard laboratory, pilot-plant, and documentation systems.

Qualifications

• Must be able to work in laboratory, pilot-plant, and manufacturing environments.
• Must have the ability to lift up to 25 pounds and stand for extended periods during trials.
• Occasional exposure to food allergens and production equipment with appropriate PPE.

Skills

• Strong technical knowledge and project management capability.
• Excellent cross-functional collaboration and compliance skills.
• Continuous learning and staying updated on industry trends.

Benefits

• Competitive compensation package.
• Exceptional medical, dental, vision, short and long-term disability, life insurance, 401(k) Match, and PTO.

Pay

Compensation is competitive and is commensurate with experience.

Schedule

Flexible schedule to accommodate the needs of the role and the company.