Food Scientist

Socket.dev; Cincinnati (OH); On-site; USD 65,000 - 90,000; Full time

Job summary

Socket.dev is seeking a Food Scientist to drive product development and reformulation for customers. You will work with procurement, operations, sales, and quality to bring new products from concept to launch.

The role requires knowledge of food systems, labeling regulations, and lab-to-plant technology transfer. Strong communication and problem-solving are essential in this lab-focused environment.

Qualifications

• Knowledge of ingredients and food systems.
• Understanding of regulatory labeling requirements.
• Ability to translate customer guidelines into product specs.
• Experience in scaling from benchtop to commercialization.
• Strong communication of technical information to customers.

Responsibilities

• Reformulate and develop products per customer guidelines, including labeling and restrictions.
• Document laboratory formulation variables and data analysis.
• Run lab and scale-up experiments to study effects on key attributes.
• Collaborate with cross-functional teams to transfer knowledge to production.
• Provide product information and technical support to customers.

Skills

Food science

Regulatory labeling

Product development

Lab equipment operation

Data analysis

Cross-functional collaboration

Technical reporting

Communications

Education

Bachelor's in Food Science

Tools

Microsoft Office

Genesis

Oracle

Job description

Scope of Job:

This position includes responsibilities for maintenance and renovation of our current customer portfolio and new product development. The position requires partnering with cross-functional teams in Procurement, Operations, Sales, Business Development, Quality, and Thermal Processing in the development and commercialization of products. The individual will work with supervision of the site Product Development Manager to execute projects. The individual must possess knowledge of technical principles and be able to apply it towards designing new products or reformulating existing products.

Essential Job Functions and Responsibilities:

• Reformulate and develop products based on customer-provided guidelines, including USDA labelling, organic, nutritional restrictions, allergen-free, and cost restraints.
• Document and maintain organized, detailed records of laboratory formulation variables and data analysis.
• Execute laboratory and confirmation (scale-up) experiments that examine the operational and formulation variables that impact key product attributes such as taste, appearance, texture, etc.
• Collaborate with industrial teams to conduct line trials. Ensure knowledge transfer and adherence of quality from the lab to industrial scale-up. Document and report on test runs and results.
• Provide product information and technical support to customers.
• Create preliminary Nutrition Facts Panels (NFP) and ingredient statements with guidance from Regulatory Specialist.
• Recommend ingredient substitutions to ensure supply based on knowledge of ingredient function and approved resources.
• Contribute to the development of project timelines.
• Partner with cross-functional teams toexecute continuous improvements and solvetechnical challenges for internal and external customers.
• Provide guidance to lab personnel on technical formulation requirements, specification development, data collection, and procedures.
• Provides input and approves specifications as required for new/revised SKUs.
• Partner with Procurement to identify vendors, source raw materials, and help establish supplier specifications.
• Participate in cuttings of your own products, fellow food scientist’s products, production quality cuttings, and competitive products.
• Develops and improves knowledge of operating systems, product standards, raw materials, and suppliers.
• Working knowledge of an R&D organization, including product development flow and project management from conception to product launch.
• Other duties as assigned.

Qualifications:

• Knowledge of ingredients and food systems.
• Working knowledge of regulatory and labelling.
• Understand product requirements, plant equipment, and processes to enable the creation of detailed procedures and specifications.
• Provide judgment and experience to assure that an appropriate level of technical common sense and discipline are being employed and utilized in business decisions.
• Must be able to present ideas and solutions in technical reports, proposals and presentations, with the ability to effectively communicate complex technical information to customers.
• Push the boundaries of current, and future products, thinking outside of the box to help create new products.
• Operation of lab equipment, including but not limited to, pH meter, moisture analyzer, stove, scales, Brix meter, and Bostwick consistometer.
• Strong computer skills: Microsoft Office applications, experience with Genesis and Oracle a plus.

Education:

Bachelor’s Food Science preferred.

Experience:

3-7 years of experience in product development, process development, or similar experience in food related industry. Preferred experience in factory environment, scaling from benchtop development to commercialization. Experience in savory flavor applications (i.e. sauce, soups, and side dishes) a plus.

Competencies:

• Excellent problem-solving skills to determine the root cause problem and execute effectively on solutions. Ability to define problems, collect and interpret data, draw valid conclusions, and propose solutions.
• Effective team player, willing to contribute to a wide variety of areas. Ability to interface well and collaborate with cross-functional teams, customers, and suppliers.
• Excellent communication skills – interpersonal, oral, and written.
• Must be self-motivated, proactive, demonstrate initiative, and think critically.
• Demonstrate willingness for continued learning.
• Demonstrate strong organizational and planning skills to manage multiple projects simultaneously.
• Ability to work in fast paced environment and adaptable to change.

Physical Requirements:

Work is performed during the day in a laboratory, production, or office environment. The noise level in the work area ranges from quiet to loud. While performing the duties of this job, the employee may be regularly required to stand, reach with hands/arms, and occasionally lift or move up to 40 pounds.

Travel 10-15%.