Food Scientist

Wildflower Recruitment Consulting; Chicago Heights (IL); On-site; USD 75,000 - 105,000; Full time

Job summary

A growing food manufacturer is seeking an experienced Research & Development Scientist to support the development, commercialization, and optimization of sauces, dressings, condiments, and other liquid or semi-liquid food products.

This is a hands-on product development position with involvement throughout the entire R&D lifecycle—from bench-top formulation and sensory evaluation through pilot trials, plant scale-up, commercialization, and ongoing product optimization.

Qualifications

• Bachelor’s or Master’s degree in Food Science, Food Engineering, Chemical Engineering, Chemistry, Biology, or a related scientific discipline.
• 3+ years of food product development or R&D experience.
• Experience with sauces, dressings, condiments, marinades, dips, spreads, emulsions, or similar food products.
• Strong understanding of ingredient functionality and food formulation.
• Experience taking products from bench-top development through manufacturing scale-up and commercialization.
• Experience conducting plant trials and troubleshooting in a food manufacturing environment.

Responsibilities

• Lead bench-top formulation and sensory evaluation.
• Coordinate pilot trials and plant-scale-up.
• Support commercialization and ongoing product optimization.
• Develop sauces, dressings, condiments, marinades, dips, spreads, emulsions.

Skills

Food science knowledge

Formulation expertise

Flavor & sensory evaluation

Team collaboration

Education

Bachelor’s/Master’s in Food Science etc

Job description

A growing food manufacturer is seeking an experienced Research & Development Scientist to support the development, commercialization, and optimization of sauces, dressings, condiments, and other liquid or semi-liquid food products.

This is a hands-on product development position with involvement throughout the entire R&D lifecycle—from bench-top formulation and sensory evaluation through pilot trials, plant scale-up, commercialization, and ongoing product optimization.

The ideal candidate will have a strong food science foundation and previous experience developing sauces, salad dressings, condiments, marinades, dips, spreads, emulsions, or similar formulated food products.

Qualifications

• Bachelor’s or Master’s degree in Food Science, Food Engineering, Chemical Engineering, Chemistry, Biology, or a related scientific discipline.
• 3+ years of food product development or R&D experience.
• Previous formulation experience with sauces, dressings, condiments, marinades, dips, spreads, emulsions, or similar food products is strongly preferred.
• Strong understanding of ingredient functionality and food formulation.
• Demonstrated experience taking products from bench-top development through manufacturing scale-up and commercialization.
• Experience conducting plant trials and troubleshooting products in a food manufacturing environment.

No Relocation available. Unable to sponsor Visa, included but not limited to F1, OPT, TN1 or H1B.