Food Scientist: Ingredient Innovation & Extrusion Tech

MGP Ingredients; Atchison (KS); On-site; USD 110,000 - 160,000; Full time

Job summary

MGP Ingredients is seeking a Food Scientist, Ingredient Technology & Innovation, to lead end-to-end development of wheat protein isolates, starches, resistant starches, and extrusion-based ingredients from concept to commercialization.

You will work cross-functionally with R&D, Operations, Quality, and Commercial teams, guiding analytical method development, process scale-up, and product launches while ensuring regulatory and quality standards.

Qualifications

• Masters in Food Science or related field.
• 5+ years in extrusion technology and ingredient development.
• Experience leading plant trials and scale-up activities.
• Strong knowledge of protein chemistry and ingredient functionality.
• Excellent documentation and cross-functional collaboration.

Responsibilities

• Lead innovation for wheat proteins, starches, and extrusion-based ingredients.
• Design research programs on functionality and structure–function relationships.
• Lead process optimization, scale-up, and manufacturing support for extrusion platforms.
• Develop formulations, specifications, and commercialization plans.
• Collaborate with commercial teams to translate customer needs into products.
• Guide analytical method development and testing protocols.

Skills

Extrusion technology

Ingredient formulation

Scale-up processes

DOE / experimental design

Project leadership

Education

Master's in Food Science or related field

Job description

MGP Ingredients is seeking a Food Scientist, Ingredient Technology & Innovation, to lead end-to-end development of wheat protein isolates, starches, resistant starches, and extrusion-based ingredients from concept to commercialization.

You will work cross-functionally with R&D, Operations, Quality, and Commercial teams, guiding analytical method development, process scale-up, and product launches while ensuring regulatory and quality standards.