Plant-Based Food Scientist II – Innovation & Formulation

Danone; Louisville (CO); Hybrid; USD 85,000 - 100,000; Full time

Benefits offered by this job

Performance-based bonus

401(k) plan

Tuition reimbursement

Hybrid work schedule

Parental bonding leave

Job summary

Danone is seeking a Food Scientist II based in Louisville, CO to advance plant-based yogurt products through bench, pilot and plant trials. You will translate business needs into product design, develop formulas and specs, and collaborate with suppliers and cross-functional teams to drive productivity and innovation.

The role emphasizes strong technical formulation skills, dairy and non-dairy protein knowledge, and project leadership in a hybrid work environment with regular office presence.

Qualifications

• Degree in Food Science, Food Engineering, Chemical Engineering or closely related field; 4+ years in product development.
• Knowledgeable in ingredient selection, formulation, processing equipment and operating conditions for liquid-based oil-in-water emulsions.
• Strong project management/organization and the ability to influence key stakeholders.

Responsibilities

• Support R&I strategy for plant-based yogurt with cross-functional teams.
• Translate new business dynamics to product design and improvements.
• Plan and execute bench, pilot, and plant trials; analyze results for medium/high complexity projects.
• Develop product formulas, processing specs, and material specs to deliver high-quality products.

Skills

Product formulation

Industrial processes

Ingredient functionality

Product-process interactions

Dairy & non-dairy protein tech

Coffee processing

Project management

Communication

Mentorship

Team collaboration

Education

Masters preferred

Bachelor’s in Food Science/Engineering

Job description

Danone is seeking a Food Scientist II based in Louisville, CO to advance plant-based yogurt products through bench, pilot and plant trials. You will translate business needs into product design, develop formulas and specs, and collaborate with suppliers and cross-functional teams to drive productivity and innovation.

The role emphasizes strong technical formulation skills, dairy and non-dairy protein knowledge, and project leadership in a hybrid work environment with regular office presence.