R&D Scientist/Associate Senior Scientist -Foodservice Product Development

Minnesota • Full Time • $74,325-$121,222

About the role

This position reports directly to Development Leader – Product Development - Research and Development. The position offered will be either a Scientist or Associate Senior Scientist based on experience and qualifications. Relocation assistance is available. Travel: 20-30%.

Responsibilities

• Lead and manage multiple product development initiatives of varying complexity, coordinating cross-functional resources to deliver projects on time and within business objectives.
• Partner closely with other Foodservice Product Development Scientists to generate ideas, solve technical challenges, share best practices, and advance innovation projects that support team, customer, and business goals.
• Communicate and collaborate effectively with customers, suppliers, and internal stakeholders to translate requirements into actionable development plans, solve technical challenges, and deliver differentiated foodservice solutions.
• Conduct benchtop and pilot-scale experimentation using food processing equipment and manufacturing technologies.
• Design, execute, and analyze product, ingredient, and process evaluations to support innovation, quality, cost, and operational goals.
• Coordinate and execute plant trials, partnering with Operations and FSQ teams to ensure successful scale-up and implementation.
• Identify and develop new product concepts, ingredient technologies, and white-space opportunities that support long-term growth.
• Serve as a technical resource on formulations, ingredients, processing technologies, and product performance.
• Maintain project documentation, formulations, specifications, and technical reports using product development and business systems.
• Present project progress, technical findings, and recommendations to customers, leadership, and cross-functional teams.

Requirements

• Bachelor’s degree in Food Science, Meat Science, Culinary Arts, or related discipline.
• 2+ years of experience in R&D, product development, or related field.
• Strong analytical, problem-solving, and organizational skills.
• Excellent verbal, written, and interpersonal communication abilities.
• Demonstrated ability to work both independently and collaboratively across teams.
• Willingness to travel to manufacturing facilities, customers, and industry events (20-30%).
• Must be a Citizen or National of the United States, a lawful, permanent resident, or have authorization to work in the United States without employer sponsorship for a work visa.
• Must be 18 years of age or older.

Qualifications

Preferred:

• M.S. or Ph.D. degree in Food Science, Meat Science, or related field.
• Certified Research Chef (CRC) credential from the Research Chefs Association (RCA).
• Experience in foodservice, protein/meat products, or value-added products product development.
• Knowledge of HACCP, FSMA, GMPs, thermal processes, and regulatory requirements.
• Demonstrated ability to apply culinary expertise alongside food science principles to drive innovation.

Benefits

• Competitive base salary plus bonus and annual merit increases.
• Medical, dental, and vision coverage.
• Non-contributory pension and 401(k) with immediate eligibility.
• Stock purchase plan.
• Paid vacation.
• Free two-year community/technical college tuition for children of employees.

Pay

$74,325–$121,222 per year. Actual compensation is influenced by job-related knowledge, skills, experience, and location.