Ingredient Innovation Scientist — Food Science

IFT Education, Extension & Outreach Division; Des Moines (IA); In loco; USD 70.000 - 100.000; Tempo pieno

Descrizione del lavoro

Kemin Industries is seeking an Associate Scientist in Food Science to join our team of researchers and help strengthen ingredient-innovation initiatives. You will focus on developing new ingredients, source materials, formulations, and processing, evaluating ingredients in food systems, and supporting product commercialization.

You will balance scientific rigor with practical, commercially viable solutions, collaborating with microbiologists, chemists, and processing engineers to drive

Competenze

• Bachelor's degree in Food Science, Chemistry or Biochemistry with 7+ years of relevant industrial experience.
• Master's degree in Food Science, Chemistry or Biochemistry with 3+ years of relevant industrial experience.
• Ability to work independently and collaboratively in a fast-paced, multidisciplinary environment.
• Strong foundation in food science, ingredient functionality, food chemistry, and food processing.
• Hands-on experience developing ingredients, formulations, or food applications in relevant food systems.
• Experience designing experiments, developing testing protocols, collecting quality data, and maintaining laboratory or pilot-scale equipment.
• Detail-oriented, organized, and able to manage multiple projects, priorities, and timelines.
• Ability to analyze, interpret, and communicate experimental and product performance data.
• Strong scientific curiosity, practical problem-solving skills, and innovative thinking.
• Ability to translate scientific findings into practical ingredient or application solutions preferred.
• Excellent written and oral communication skills, with the ability to present technical information clearly.
• Proficiency with Microsoft Office and common data analysis tools.

Mansioni

• Independently design and conduct food science experiments to develop new ingredients, formulations, and application solutions.
• Develop and evaluate ingredient functionality in relevant food systems, including performance, stability, sensory impact, and processing compatibility.
• Develop and review experimental protocols, application testing methods, SOPs, and safe work procedures for laboratory and pilot-scale activities.
• Conduct literature, patent, competitor technology reviews to guide ingredient innovation strategy and application development.
• Prepare technical reports, invention disclosures, internal publications, and external communications with appropriate guidance and review.
• Present research findings, application results, and technical recommendations to internal teams, customers, and external collaborators as needed.
• Collaborate cross-functionally with quality, regulatory, operations, sales, and marketing teams to support successful product development and commercialization.
• Identify and participate in external collaborations with suppliers, universities, customers, and technical partners to advance ingredient and application development.
• Provide technical guidance, training, and support to interns, junior scientists, and cross-functional team members.
• Maintain laboratory and instrument readiness by following proper operating procedures, calibration schedules, documentation practices, and routine maintenance requirements.

Conoscenze

Food science

Experiment design

Data analysis

Communication

Team collaboration

Formazione

Bachelor's in Food Science, Chemistry or Biochemistry with 7+ years of relevant industrial experience

Master's in Food Science, Chemistry or Biochemistry with 3+ years of relevant industrial experience

Strumenti

Microsoft Office

Descrizione del lavoro

Kemin Industries is seeking an Associate Scientist in Food Science to join our team of researchers and help strengthen ingredient-innovation initiatives. You will focus on developing new ingredients, source materials, formulations, and processing, evaluating ingredients in food systems, and supporting product commercialization.

You will balance scientific rigor with practical, commercially viable solutions, collaborating with microbiologists, chemists, and processing engineers to drive