Product Development Scientist

About the role

The Scientist is a mid-level product developer skilled in the formulation, scale-up, and commercialization of food and beverage products, with potential specialization in certain areas. This role requires proficiency in self-management and project prioritization to meet business and client needs, while keeping project teams on task. The individual will have developing knowledge of the food and beverage industry and demonstrate innovation amid evolving trends.

Responsibilities

• Formulate high-quality products for clients, assuming responsibility for design, planning, and execution of projects of varying complexity.
• Batch and prepare formulas for processing at bench and pilot plant scales, with in-depth knowledge of relevant processing equipment.
• Conduct analytical testing on raw and finished product samples, including pH, titratable acidity, total solids/moisture, particle size, Brix, density, viscosity, and color.
• Apply critical thinking, food science, and business principles to resolve complex scenarios at bench, pilot, and commercial scales, leveraging internal and external resources for troubleshooting and root cause analysis.
• Interact with clients regularly to maintain project momentum and engagement.
• Drive progress and deliver results on multiple priorities, projects, and timelines concurrently.
• Provide technical support for product trials of varying complexity and risk.
• Monitor shelf life progress through data analysis and synthesize findings into comprehensive technical reports.
• Execute other duties as assigned within established SOPs and participate in SOP revision, optimization, and creation with stakeholders.
• Participate in training and onboarding initiatives and lead training for direct reports (typically 1-2 junior-level roles).
• Follow all Good Manufacturing Practice (GMP) and Good Laboratory Practice (GLP) guidelines and assist in enforcing policies organization-wide.
• Travel to manufacturing plants as required (<20%).
• Supervise and manage entry or junior-level teammates as needed.

Requirements

• Bachelor’s degree in food science, chemistry, biochemistry, engineering, or a related field.
• 3-5 years’ experience in a food/beverage manufacturing facility and/or laboratory setting.
• Proficiency in Microsoft Office suite (Outlook, Excel, SharePoint, Word).
• Strong skills in data synthesis and technical writing/communication.
• Collaborative, team-oriented mindset with a detail-focused work style.
• Ability to self-manage and prioritize tasks to meet client and business needs.
• Comfortable working in a fast-paced environment with changing priorities.

Preferred Qualifications

• 5+ years of progressive experience in beverage product development, ideally with exposure to both CPG and flavor houses.
• Demonstrated success leading formulation and commercialization of diverse beverage platforms, including high- and low-acid ready-to-drink products, ready-to-mix powders, functional beverages, and concentrates/syrups.
• Proven mastery in beverage flavor applications, including flavor system design, customization, masking strategies, and performance troubleshooting.
• Advanced expertise in powdered beverage systems, with deep understanding of solubility, stability, sensory optimization, and manufacturing techniques.
• Hands-on experience with natural color applications in beverages, including stability optimization and color-flavor harmony.
• Ability to synthesize technical data into clear, actionable insights and reports.
• Strong communication skills with the ability to deliver compelling presentations to internal and external stakeholders.

Working Conditions

• Typical office setting for desk work and paperwork, including use of standard office equipment.
• Typical food/beverage laboratory and pilot plant setting for hands-on development work, including use of standard laboratory equipment.
• Ability to sit, stand, or remain stationary for extended periods.
• May occasionally need to move, lift, or transport containers of ingredients weighing up to 50 lbs.
• Exposure to food and beverage product tastings, which may include allergens.
• Occasional travel to manufacturing plants with potential exposure to confined spaces, loud noise, excessive heat/cold, and wet/slippery conditions.