Food Scientist II

Responsibilities

• Develop new cereal, granola, and grain-based products from concept through commercialization.
• Improve and extend existing product lines to enhance quality, texture, flavor, nutritional profile, and consumer appeal.
• Utilize baking chemistry, ingredient functionality, and culinary principles to create innovative products.
• Conduct laboratory, benchtop, pilot plant, vendor, and full-scale manufacturing trials.
• Lead and support commercialization activities for new products and product improvements.
• Provide product design and processing parameter recommendations for new products, capacity improvements, and equipment design.
• Collaborate with Operations, Engineering, Quality, Procurement, and Marketing teams to ensure successful product launches.
• Support validation of process and product parameter changes at manufacturing facilities.
• Troubleshoot product quality, processing, and manufacturing issues using scientific and analytical approaches.
• Identify and implement product and process improvements that drive efficiency, quality, consistency, and cost savings.
• Support product and packaging modifications, equipment enhancements, and manufacturability improvements.
• Evaluate ingredient alternatives and process changes to optimize performance and reduce costs.
• Participate in corporate cost-savings initiatives and continuous improvement projects.

Qualifications

• Bachelor's Degree (minimum) in Food Science, Food Engineering, Chemical Engineering, Nutrition, or a related technical field.
• 2+ years of experience in food manufacturing, product development, or R&D within the consumer-packaged goods (CPG) food industry.
• Experience developing or manufacturing food products.
• Proven success in product formulation, process development, and commercialization.
• Strong understanding of baking science, ingredient functionality, and food processing principles.
• Experience scaling products from benchtop development to pilot and commercial production.
• Working knowledge of FDA regulations, GMPs, HACCP, and food safety systems.
• Strong analytical, troubleshooting, project management, and communication skills.
• Proficiency with Microsoft Office and technical documentation software.