Food Scientist

Ruiz Foods; Frisco (TX); On-site; USD 90,000 - 120,000; Full time

Job summary

Ruiz Foods in Frisco, TX is seeking a Food Scientist to support the development, optimization, and commercialization of high-quality food products. You will partner cross-functionally to move product concepts from bench-top development through plant trials and production launch, applying technical expertise and disciplined project execution.

This role requires a Bachelor's or Master's in food science with 5–7 years of industry experience, knowledge of ingredient functionality, sensory

Qualifications

• Bachelor's or master's degree in food science with 5-7 years of food industry experience.
• Technical knowledge of ingredient functionality, sensory evaluation, product formulation, and commercialization.
• Strong project management, analytical thinking, communication, and business recommendation skills.
• Proficiency with Microsoft Office applications and the ability to manage work independently with sound judgment.

Responsibilities

• Develop and execute product development plans, timelines, experiments, and prototypes.
• Lead bench-top development, sensory evaluation, plant trials, and initial production runs.
• Drive product and process improvements, including reformulation, cost optimization, and commercialization support.
• Partner with cross-functional teams, customers, suppliers, and consumer research partners to support product innovation.
• Maintain accurate records and ensure compliance with food safety, quality, sanitation, and company requirements.

Skills

Ingredient functionality

Sensory evaluation

Project management

Communication skills

Cross-functional collaboration

Education

Bachelor's or Master's in Food Science

Tools

Microsoft Office

Job description

The Food Scientist supports the development, optimization, and commercialization of high-quality food products that align with business objectives and customer needs. This role partners cross-functionally to move product concepts from bench-top development through plant trials and production launch, applying technical expertise, sound judgment, and disciplined project execution.

COMPENSATION: 90K - 120K/yr (Depending On Experience)

KEY QUALIFICATIONS:

• Food science knowledge, including ingredient functionality, ingredient interactions, and sensory evaluation techniques.
• Ability to manage multiple priorities, projects, and deadlines in a fast-paced environment.
• Strong communication and collaboration skills across functions, leadership levels, and customer teams.
• Strong organization, initiative, and follow-through with the ability to work independently.
• Project management skills to advance product development initiatives from concept to completion.

CORE RESPONSIBILITIES:

• Develop and execute product development plans, timelines, experiments, and prototypes.
• Lead bench-top development, sensory evaluation, plant trials, and initial production runs.
• Drive product and process improvements, including reformulation, cost optimization, and commercialization support.
• Partner with cross-functional teams, customers, suppliers, and consumer research partners to support product innovation.
• Maintain accurate records and ensure compliance with food safety, quality, sanitation, and company requirements.

EXPERIENCE & CAPABILITIES:

• Bachelor's or master's degree in food science with 5-7 years of food industry experience, or an equivalent combination of education and experience.
• Technical knowledge of ingredient functionality, sensory evaluation, product formulation, and commercialization.
• Strong project management, analytical thinking, communication, and business recommendation skills.
• Proficiency with Microsoft Office applications and the ability to manage work independently with sound judgment.

The Food Scientist supports the development, optimization, and commercialization of high-quality food products that align with business objectives and customer needs. This role partners cross-functionally to move product concepts from bench-top development through plant trials and production launch, applying technical expertise, sound judgment, and disciplined project execution.

COMPENSATION: 90K - 120K/yr (Depending On Experience)

KEY QUALIFICATIONS:

• Food science knowledge, including ingredient functionality, ingredient interactions, and sensory evaluation techniques.
• Ability to manage multiple priorities, projects, and deadlines in a fast-paced environment.
• Strong communication and collaboration skills across functions, leadership levels, and customer teams.
• Strong organization, initiative, and follow-through with the ability to work independently.
• Project management skills to advance product development initiatives from concept to completion.

CORE RESPONSIBILITIES:

• Develop and execute product development plans, timelines, experiments, and prototypes.
• Lead bench-top development, sensory evaluation, plant trials, and initial production runs.
• Drive product and process improvements, including reformulation, cost optimization, and commercialization support.
• Partner with cross-functional teams, customers, suppliers, and consumer research partners to support product innovation.
• Maintain accurate records and ensure compliance with food safety, quality, sanitation, and company requirements.

EXPERIENCE & CAPABILITIES:

• Bachelor's or master's degree in food science with 5-7 years of food industry experience, or an equivalent combination of education and experience.
• Technical knowledge of ingredient functionality, sensory evaluation, product formulation, and commercialization.
• Strong project management, analytical thinking, communication, and business recommendation skills.
• Proficiency with Microsoft Office applications and the ability to manage work independently with sound judgment.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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