Product Development Scientist

About the role

This is a research based technical development role providing direction for and execution of projects across our North America Zone AFH. The candidate will be supporting technical projects to meet business initiatives focused on Innovation and Renovation. This candidate must have a technical background and excellent written and verbal communication skills with the ability to apply prior learning or scientific principles to new situations. This position requires an individual to manage multiple assignments/ tasks concurrently and demonstrate the ability to complete work with minimal guidance. Exhibiting a collaborative mindset and applying creative solutions are a must. The position is onsite at 801 Waukegan Rd, Glenview, IL 60025, Monday–Friday, 9 AM–5 PM, with up to 15 % travel to factory locations (reimbursed). Open to W2 candidates only.

Responsibilities

• Conducting bench top experiments and/or analytical measurements in the lab.
• Testing new products for flavor, texture, color, nutritional content, shelf‑life, and adherence to government and industry standards.
• Supporting development and commercialization of new/improved products, reviewing and evaluating ingredients, and delivering cost savings across the Condiments and Sauces unit.
• Working collaboratively with Packaging, Quality, Operations, Project Management, Marketing, and Sales to drive, scope, implement projects to meet business objectives.
• Performing feasibility assessments, prototype development, costing, supervision of factory trials, development of recipe and factory documentation, recipe and label development, technical approval, shelf‑life assessments, and technical support for initial factory production.

Requirements

• Bachelor’s degree in Food Science, Dairy Science, Meat Science, Chemical Engineering, or a related/equivalent field.
• Minimum 3–4 years of real‑world product development experience (not entry level).
• Strong benchtop formulation capability – identified as the most critical skill for the first 90 days.
• Hands‑on experience running bench experiments, prototype work, analytical measurements, and related lab techniques.
• Ability to manage multiple projects with semi‑structured oversight (receives direction, then executes independently with ongoing oversight).
• Strong attention to detail, problem solving, communication, and critical thinking skills.
• Ability and willingness to be onsite Monday–Friday (full availability expected).
• Ability to travel up to 15 % to factory locations; travel is reimbursed.

Skills

• Internships or full‑time experience specifically in product development.
• Experience with condiments & sauces, soups, and mac & cheese.
• Exposure to foodservice / away‑from‑home (AFH) product categories.
• Demonstrated adaptability and versatility across product types or R&D environments.
• Experience with sensory testing, shelf‑life studies, or analytical/nutritional testing.

Schedule

Monday–Friday, 9 AM–5 PM (onsite).