Description Now Hiring: Senior Food Scientist Salary Range: 100K - 115K Reports To: Director of R&D 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 • Proven continued business growth for future opportunities 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 Minimum 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