Food Scientist

PTM Food; Wall Township (NJ); On-site; USD 75,000 - 105,000; Full time

Job summary

PTM Food in Wall Township, NJ, is seeking a Food Scientist to develop and optimize new food and beverage products for clients. The role involves formulating prototypes, performing sensory and stability testing, analyzing data, and documenting results to internal standards and regulatory guidelines.

You will collaborate with R&D, culinary, and manufacturing teams to ensure products are safe, scalable, and on-spec, supporting the transition from bench to pilot plant and production while staying

Qualifications

• Hands-on R&D experience in food science settings.
• Experience with experimental design, formulation and data analysis.
• Strong documentation habits and attention to detail.
• Ability to communicate technical work clearly to non-technical stakeholders.
• Familiarity with lab testing methods and food science equipment.
• Understanding of scale-up concepts and pilot production considerations.

Responsibilities

• Formulate and optimize prototypes for new food and beverage products.
• Run laboratory experiments including sensory and stability testing.
• Analyze results and document them to internal standards and regulatory requirements.
• Collaborate with R&D, culinary, and manufacturing teams to ensure safety, scalability, and client-spec compliance.
• Support handoff from bench to pilot plant to production.
• Track ingredients and processing technologies and relay insights to active projects.

Skills

Hands-on R&D experience

Experimental design

Formulation

Data analysis

Analytical/documentation habits

Lab equipment proficiency

Clear technical communication

Scale-up awareness

Education

Bachelor's degree or higher in Food Science, Food Technology, Biochemistry, Nutrition, or related field

Job description

PTM Food is a full-service product development firm in Wall Township, New Jersey. Since 2008, we've been the R&D team behind food and beverage brands you'll find on shelves nationwide.

Our work combines food science, biochemistry, culinary arts, and manufacturing design - the full path from an idea on a whiteboard to a product that runs at scale.

About the Role:

We're hiring a Food Scientist to join our team developing and optimizing new food and beverage products for our clients. You'll take formulations from first prototype through scale-up, working alongside R&D, culinary, and manufacturing across a range of categories. The Food Scientist is a full-time, on-site role based in Wall Township, NJ. Day-to-day tasks include formulating prototypes, performing sensory and stability testing, analyzing data, and documenting results in accordance with internal standards and regulatory requirements. The role also involves staying current with industry trends, ingredients, and processing technologies to inform ongoing product development.

What you'll do:

• Formulate and optimize prototypes for new food and beverage products
• Run laboratory experiments, including sensory and stability testing
• Analyze results and document them to internal standards and regulatory requirements
• Partner with R&D, culinary, and manufacturing teams so products come out safe, scalable, and on-spec for the client
• Support the handoff from bench to pilot plant to production
• Track ingredients, processing technologies, and category trends — and bring what's useful back into active projects

What you'll need:

• Bachelor's degree or higher in Food Science, Food Technology, Biochemistry, Nutrition, or a related field
• Hands-on R&D experience: experimental design, formulation, and data analysis
• Confident in the lab — sample prep, standard testing methods, and food science lab equipment
• Working knowledge of food safety and quality systems (HACCP, GMP, SQF, or similar)
• Familiarity with the food and beverage landscape: ingredients, processing methods, quality standards, and regulatory considerations
• Strong analytical and documentation habits, with the attention to detail that goes with them
• Ability to explain technical work clearly to non-technical stakeholders
• Experience in pilot plant or manufacturing environments and scale-up processes is beneficial.
• Familiarity with sensory evaluation methods and shelf-life studies is an advantage.