Senior Food Scientist

About the Role

The Senior Scientist of Taste Modulation leads and supports the team’s efforts in new ingredient research, development, and base modulation within sugar reduction, masking, and mouthfeel spaces. This role collaborates with Taste Modulation team members, Flavorists, and Product Developers, contributing ideas, providing hands-on assistance, and leading projects with a focus on both product development and research.

Responsibilities

• Serve as a subject matter expert in sweetening and/or masking, supporting complex development formulation with taste challenges.
• Assist in scoping customer project briefs to ensure technical feasibility.
• Identify and scope innovation opportunities, ensuring technical feasibility.
• Work with key team members in innovation programs to ensure project feasibility.
• Direct a multi-project development portfolio, making technical and strategic contributions to R&D teams.
• Lead customer and research projects as the technical lead, ensuring successful completion.
• Coordinate and manage resources to meet project timelines and success criteria.
• Develop new ingredients, technologies, and full product formulas to provide innovative solutions.
• Formulate complex natural sweetener systems, masking systems, and mouthfeel systems for custom projects.
• Execute proactive innovation and optimization development projects.
• Lead internal initiatives showcasing Taste Modulation innovations.
• Interact with external customers as a technical lead or core development team member.
• Work independently and balance a multi-task workload.
• Collaborate with internal teams, including pricing, engineering, procurement, quality, operations, and marketing.
• Participate in team growth initiatives, providing technical input and soft skill coaching.
• Lead team-focused process development initiatives.
• May supervise or manage entry to mid-level roles (typically 1-3 direct reports).

Requirements

• Bachelor’s Degree in Food Science, Chemistry, Biochemistry, Engineering, or a relevant field (required).
• 7-10+ years of experience in the food, beverage, ingredient, and/or flavor industry with a background in product development or applications.
• 7+ years of experience leading new product development projects as the key technical member on cross-functional teams.
• Experience in sugar reduction, natural high-intensity sweeteners, FMPs, masking, ingredient modulation, and/or flavor science.
• Proven track record in product/process development from laboratory bench scale to successful market execution and launch.
• Ability to operate, multi-task, and shift priorities in a high-paced environment.
• Strong technical leadership and project management skills to drive complex projects efficiently.
• Ability to present information effectively and respond to questions from managers, clients, and customers.
• Strong cross-functional collaboration skills.
• Excellent organizational, documentation, oral, and written communication skills.
• Passion for creativity and innovation in a fast-paced environment.
• Comfortable with ambiguity and strong problem-solving skills.
• Proactive self-starter.

Working Conditions

• Typical office setting for desk work and paperwork, including standard office equipment.
• Typical food/beverage laboratory and pilot plant setting for hands-on development work, including standard laboratory equipment.
• Exposure to food and beverage product tastings, which may include allergens.
• Must be able 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.
• May require travel to co-manufacturing facilities (<10% annually), with potential exposure to confined spaces, loud noise, excessive heat/cold, and/or wet/slippery conditions.