R&D Scientist

About the role

The R&D Scientist collaborates cross-functionally with R&D/Innovation, Sales, Procurement, Finance, and Quality Assurance to drive product development, functionality, and commercial readiness. The Scientist designs and executes experiments, evaluates emerging technologies, and supports sensory analysis and shelf-life studies to ensure product quality and performance. This role coordinates activities from concept through production implementation with a focus on ROI, operational efficiency, and successful commercialization. The Scientist may directly supervise Technologists and Technicians, providing leadership, coaching, performance management, and professional development support.

Responsibilities

• Provide strong expertise and technical leadership on new product development, functionality in end products, and commercialization in collaboration with R&D/Innovation and cross-functional teams including commercial (sales), procurement, finance, and quality assurance.
• Supervise and coach Technologists and Technicians.
• Conduct optimization projects based on sound understanding and knowledge of OINA capabilities.
• Mentor and upskill others on technical leadership, project management, and material risk assessment.
• Initiate and drive projects focused on ROI and efficiency to address short-term and long-term business needs and support other projects as needed.
• Develop and commercialize high-quality, innovative, efficient, cost-effective, and sustainable cheese solutions.
• Contribute to determining new approaches within existing business and identify new business opportunities.
• Conduct pilot and production plant experiments to test and develop new products and processes.
• Conduct laboratory evaluations on composition and functionality of products and ingredients as necessary.
• Investigate new technologies for producing safe, high-quality food products.
• Participate in ongoing sensory/organoleptic analyses and shelf-life studies of Ornua products as required.
• Use planning, organization, time management, and project management skills to deliver results.
• Establish control limits for production items and manage process/formulation changes.

Required Skills and Abilities

• Self-motivated aptitude with a progressive approach and a sense of urgency.
• Excellent interpersonal skills with ability to work cooperatively in a team environment.
• Adept at transferring scientific knowledge to operational and practical applications.
• Excellent verbal and written communication skills.
• Excellent analytical and organizational skills.
• Ability to write professional reports, prepare presentations, and other business correspondence.
• Ability to work as a member of a team and with individuals from different disciplines.
• Proficient computer skills.
• Ability to manage time effectively to meet deadlines and adjust appropriately to changes in priorities.
• Ability to travel 25% of the time to other OINA locations, customer sites, and industry events.
• Willing and able to taste and conduct sensory analysis on a variety of dairy and non-dairy food products.

Education and Experience

• Bachelor’s degree in Food, Dairy, or related scientific field with at least 5 years of industrial experience.
• OR advanced degree (MS/PhD) in closely related scientific field with at least 3 years of experience.
• Acquired knowledge and experience in the field of dairy ingredients and non-dairy ingredients and their quality, functionality, and interactions within cheese matrix.
• Experience in developing standardized/non-standardized processed cheese or imitation cheese.
• Experience working in application lab, pilot plant systems, and with laboratory instrumentation.
• Experience working in the food industry, including B2B product development, formulation, and commercialization of cheese/dairy/food products.
• Familiarity with FDA Code of Federal Regulations (CFR) cheese standards, and dairy products guidelines, definitions, nutritional, and labeling claims.
• Experience or familiarity working with starch systems, protein matrices, and/or plant-based cheese.
• Lean Six Sigma experience/certification or equivalent preferred.
• Culinary experience designing custom applications with custom cheese ingredients is a plus.
• Working knowledge of sensory science and texture analysis techniques.