Food Application Scientist: Plant-Based Innovation & Scale-Up

CPS, Inc.; Kansas City (MO); On-site; USD 110,000 - 130,000; Full time

Job summary

CPS, Inc. is seeking an Application Scientist to lead development, optimization, and commercialization of food and beverage applications using our ingredient portfolio.

You will drive cross-functional projects from concept to market to deliver scalable, market-ready solutions. The role emphasizes proteins, starches, fibers, coatings, bakery and beverage systems, with bench-to-pilot trials and sensory evaluations.

Qualifications

• Master’s degree in Food Science, Food Engineering, or related discipline.
• 3–8 years of experience in food applications, R&D, or product development.

Responsibilities

• Develop prototype formulations using plant proteins, starches, fibers, and specialty ingredients.
• Design and optimize nutritional base systems for bars, snacks, cereals, and functional foods.
• Develop coating systems to improve adhesion, texture, oil reduction, and sensory performance.
• Formulate bakery applications including breads, cookies, crackers, and sweet baked goods.
• Create beverage applications such as protein beverages, powdered drink mixes, and functional drinks.
• Conduct bench-top, pilot-plant, and commercial-scale trials for manufacturability and consistency.
• Document results in technical reports.

Skills

Project management

Cross-functional collaboration

Technical formulation

Food chemistry

Problem solving

Communication

Education

Master’s degree in Food Science/related

Bachelor’s degree in Food Science/related

Tools

Documentation systems

Job description

CPS, Inc. is seeking an Application Scientist to lead development, optimization, and commercialization of food and beverage applications using our ingredient portfolio.

You will drive cross-functional projects from concept to market to deliver scalable, market-ready solutions. The role emphasizes proteins, starches, fibers, coatings, bakery and beverage systems, with bench-to-pilot trials and sensory evaluations.