Senior Food Scientist

Senior Food Scientist – Grand Rapids MI

Kelly® Science & Clinical is currently recruiting for two qualified, permanent Senior Food Scientists for the Research and Development team for one of our clients in the Grand Rapids, MI area. If you are passionate about bringing the latest scientific discoveries to life and are ready to take the next step in your career, trust The Experts at Hiring Experts.

Salary/Pay Rate/Compensation:

$100 - 120K/yr, possibly higher based on experience– this company offers a comprehensive and attractive benefits package.

Schedule: M-F, 8AM – 5PMEST – all candidates urged to apply; a sign-on bonus is an option as well!

Summary:

In this role, you will play a crucial role in the creation, enhancement, and optimization of food products. You will lead research initiatives, drive innovation, and collaborate with cross-functional teams and customers to develop market-leading food solutions. This role requires a deep understanding of food science principles, extensive experience in product development, and a passion for helping our customers grow their brands through high-quality, safe, and delicious food products.

Responsibilities:

• Research and Innovation:
• Lead research efforts to identify emerging food trends, ingredients, and technologies.
• Drive innovation by conceptualizing and developing new product ideas aligned with consumer preferences and market demands.
• Recommend and advocate new product concepts to take to the next level of product development.
• Product Development:
• Oversee all aspects of product development from concept to commercialization.
• Develop prototypes, conduct sensory evaluations, and refine formulations to meet desired taste, texture, nutritional, and regulatory requirements.
• Translate concepts into manufacturing friendly products.
• Conduct pilot plant and production line trials.
• Provide production start-up support.
• Conduct shelf-life testing and sensory evaluations.
• Recipe Formulation:
• Develop and optimize product formulations, considering factors such as ingredient functionality, cost, shelf-life stability, and production scalability.
• Utilize scientific principles to achieve desired product attributes and ensure consistency across batches.
• Ingredient Sourcing and Evaluation:
• Identify and evaluate raw materials and ingredients for use in product formulations.
• Collaborate with procurement and suppliers to source high quality ingredients that meet quality, safety, and sustainability standards.
• Initiate alternate ingredient evaluations.
• Process Optimization:
• Optimize manufacturing processes to improve product quality, efficiency, and cost-effectiveness.
• Collaborate with operations teams to scale up production processes and troubleshoot any issues that arise during manufacturing.
• Regulatory Compliance:
• Stay abreast of food safety regulations and ensure product compliance with relevant food laws and standards.
• Work closely with regulatory affairs teams to navigate regulatory requirements and obtain necessary approvals for product launches.
• Cross-functional Collaboration:
• Collaborate with cross-functional teams including marketing, sales, quality assurance, and supply chain to align product development initiatives with business objectives.
• Communicate effectively and coordinate activities to ensure successful project execution.
• Project Management:
• Manage multiple complex projects simultaneously, prioritizing tasks and deadlines effectively.
• Develop project timelines, track progress, and proactively address any challenges to ensure timely delivery of project milestones.
• Technical Expertise:
• Serve as a subject matter expert in food science and product development.
• Stay updated on industry advancements, scientific research, and technological innovations to drive continuous improvement and innovation in product development processes.
• Team Leadership and Mentorship:
• Provide guidance, mentorship, and technical support to junior team members.
• Help foster a collaborative and innovative work environment, encouraging knowledge sharing and professional development within the R&D team.

Qualifications:

• Bachelor’s degree in Food Science, Food Engineering, or related field.
• Minimum of 5 years of experience in food product development, preferably in a consumer-packaged goods (CPG), food manufacturing environment, an R&D setting.
• Experience with food product categories strongly preferred, including snacks, confections, frozen breakfast/ meals, cereal, granola, or related product adjacencies.
• Strong understanding of food chemistry, microbiology, sensory evaluation, and food processing principles.
• Proficiency in recipe formulation, ingredient functionality, and product optimization.
• Experience with food regulations, food safety standards, and quality assurance protocols.
• Ability to thrive in a fast-paced, dynamic environment and adapt to changing priorities.
• Creative problem-solving skills and a passion for innovation in the food industry.
• Demonstrated ability to successfully lead multiple complex development project simultaneously
• Excellent analytical and organizational skills.
• Ability to collaborate and interact with all levels and functional areas (internally and with customers).
• Knowledgeable in Microsoft Office applications including Word, Excel, PowerPoint, and Outlook

For more information or to be considered, please contact me directly at Tierra.Barbour@kellyscientific.com or at 804-991-0745.

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