Senior Food Scientist Salary Range: $100K - $115K Reports To: Sr. Food Scientist Why Join Our Team? Full benefits package – medical, dental, vision & 401(k) match Generous PTO & holidays Growth opportunities to expand skillsets & enhance career Amazing team & culture focused on: Communication | Community | Wellness Other Benefits & Programs We Offer Tuition reimbursement HSA Medical plan option with annual company contribution Referral bonus program Perks at Work - discounts on shopping, travel & more Position Overview As a Senior Food Scientist, you’ll lead high-impact product development projects from concept through commercialization, solve complex formulation and scale-up challenges, collaborate directly with customers and cross-functional teams, and provide technical leadership within R&D. What You’ll Do Lead formulation of low-acid aseptic dairy beverages, sauces, and nutritional products. Manage development from bench formulation and pilot trials through scale-up and commercial launch. Apply aseptic/UHT processing expertise to achieve commercial sterility, manufacturability, and 12-18 month ambient shelf life. Troubleshoot complex formulation and processing challenges. Lead customer trials, technical reviews, sensory evaluations, and plant startups. Identify opportunities for innovation, product improvement, and cost optimization. Mentor scientists and provide technical leadership across projects. Partner with Manufacturing, Food Safety, Regulatory, Sales, Marketing, Procurement, Packaging, and other teams. Requirements B.S. in Food Science, Dairy Science, Food Engineering, Chemistry, or related field. 5-8+ years of product development/commercialization experience. Demonstrated dairy formulation experience. Experience with low-acid aseptic, UHT, and/or retort processing. Strong knowledge of food safety, HACCP, GMPs, and quality standards. Proven ability to lead complex, cross-functional projects. Preferred Master’s degree in Food Science, Dairy Science, or related field. Hands-on aseptic/high-temperature processing experience. Experience with shelf-stable dairy beverages, sauces, nutritional/performance beverages, or plant-based alternatives. Experience mentoring junior scientists and working directly with major retail or foodservice customers. #J-18808-Ljbffr
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