Sr. Scientist II, R&D

Responsibilities

• Serve as a technical expert in food chemistry, ingredient functionality, and formulation science for plant-based beverage applications.
• Develop a deep understanding of ingredient interactions and their impact on product stability, texture, flavor, nutrition, and processing performance.
• Evaluate and implement emerging ingredient technologies to improve product quality, functionality, sustainability, and cost competitiveness.
• Apply scientific principles to investigate complex formulation and processing challenges and develop data-driven technical solutions.
• Interpret analytical, physical, rheological, and sensory data to establish formulation strategies and guide product optimization.
• Translate consumer insights into differentiated products that meet sensory, nutritional, quality, regulatory, and manufacturing requirements.
• Optimize formulations for shelf-life, process robustness, ingredient compatibility, and cost efficiency.
• Drive continuous product improvement through formulation renovation, ingredient optimization, and process innovation.
• Lead pilot plant and manufacturing trials to validate formulations and support successful scale-up.
• Partner with Operations and Engineering to ensure effective technology transfer and manufacturing readiness.
• Troubleshoot manufacturing and formulation challenges using scientific root cause analysis.
• Develop technical documentation including formulations, ingredient specifications, processing parameters, and commercialization reports.

Qualifications

• M.S. or Ph.D. in Food Science, Food Engineering, Chemistry, or a related scientific discipline.
• Bachelor's degree with extensive relevant industry experience may also be considered.
• 7-10+ years of food and beverage product development experience.
• Demonstrated success developing and commercializing food or beverage products.
• Experience in plant-based beverages, dairy alternatives, beverages, or adjacent food categories is preferred.
• Strong understanding of ingredient interactions affecting product stability, texture, flavor delivery, and processing performance.
• Experience applying Design of Experiments (DOE), statistical analysis, and scientific modeling to solve formulation challenges and optimize product stability and shelf-life.
• Experience with pilot plant trials and commercial manufacturing.
• Knowledge of food safety regulations, GMPs, HACCP, and food labeling requirements.