Principal Sci, R&D - Ingredient Technology

The Kraft Heinz Company; Glenview (IL); On-site; USD 104,000 - 130,000; Full time

Benefits offered by this job

Bonus eligibility

Healthcare benefits

Flexible work arrangements

Job summary

The Kraft Heinz Company in Glenview, IL seeks a Principal Scientist, R&D in Ingredient Technology (Fats & Emulsions) to lead discovery, development, and scale-up of new ingredient technologies in lipid-containing foods. You will advance emulsions and dairy fat systems, aiming for improved texture, stability, and shelf life across NA products.

You will collaborate across labs and business units, mentor teams, and drive external collaborations with universities and industry partners.

Qualifications

• Bachelor's in Food Science, Chemistry, Biochemistry, Molecular Biology, Dairy Science, Food Chemistry or related fields (Master's or PhD preferred).
• Minimum experience: 6 years (BS), 5 years (MS), or 4 years (PhD).
• Strong background in ingredient science and development with depth in lipid-containing systems.
• Experience leading bench- and pilot-scale experiments; plant trials preferred.
• Knowledge of lipid chemistry, oxidation, and shelf-life in complex food systems.

Responsibilities

• Lead lipid-driven ingredient technology initiatives by framing hypotheses and turning mechanistic understanding into options for emulsions and dairy fat applications.
• Identify and prioritize ingredient platforms across North America focusing on fats/oils functionality and oxidative stability.
• Design and execute stability and accelerated shelf-life studies; analyze data and assess risk.
• Apply science to evaluate ingredient interactions, stability and performance in complex foods.
• Leverage analytical, modeling, and digital tools to improve efficiency and guidance.
• Mentor teams and build reusable playbooks for emulsion stability and lipid oxidation risk.

Skills

Lipid science

Emulsion technology

Experimental design

Cross-functional leadership

Mentoring

Predictive modeling

Education

Bachelor's in Food Science or related field

Master's or PhD preferred

Tools

Analytical tools

Modeling software

Job description

Job Description

Principal Scientist, R&D - Ingredient Technology(Fats & Emulsions)

Job Summary:

The Kraft Heinz Next Generation Ingredients R&D team is seeking an experienced scientist in ingredient technology and food system development to join the team in Glenview, IL. In this role, you will lead the discovery, development, and scale-up of new ingredient technologies and product concepts, with a core emphasis on lipid-containing food systemswherefat functionality and stabilitydrive product performance and shelf life.

You will translate emerging ingredient, processing, and modeling capabilities into practical solutions for the North American portfolio, particularly in:

• Oil-in-water emulsions (e.g., mayonnaise and salad dressing–type systems), where performance depends on interfacial behavior and emulsion stability
• Dairy fat systems in processed cheese and cream cheese, where fat–protein–salt–water interactions and structure drive texture, melt, and quality

Success requires strong ingredient science fundamentalsand the ability tooperateacrosslaboratory and business settings.You willstrengthenpredictive control of lipid functionalityand shelf-life(especially oxidative quality in cleaner-label systems).

Key Responsibilities:

• Lead lipid-driven ingredient technology initiativesbyframing hypotheses and failure modes, then convertingmechanistic understanding into formulation and process options for emulsions and dairy fat applications.
• Identifyand prioritize ingredient technology platforms across the North American portfolio using technology landscaping, literature review, and structured scoping, with focus on fats/oils functionality, emulsion performance, and oxidative stability.
• Design and execute experimental plans (including stability and accelerated shelf-life); analyze data, develop recommendations, and assess technical risk—distinguishing physical instability (e.g., phase separation) from chemical instability (e.g., oxidation).
• Apply ingredient science fundamentals to evaluate ingredient interactions,stability, and performanceincomplex food systems—emphasizinginterfaces,fat–protein interactions, salt/watereffects, and pro-oxidant drivers.
• Leverage analytical, modeling, and digital tools to improve experimental efficiency andgeneratepractical formulation and process guidance.
• Build team capability through mentoring and reusable playbooksforexperimental design, troubleshooting, and knowledge captureinemulsion stability and lipid oxidation risk.
• Build and lead external research collaborations(universities, suppliers, startups, and industry partners)tovalidateemerging technologiesandinform internal direction.
• Lead cross-functional technical workstreams with key stakeholders (e.g., marketing, operations, quality, regulatory) to advance research and innovation where lipid chemistry or fat-structure stabilitydrivesquality or shelf-life risk.
• Anticipate portfolio needs by proposing technology strategies, value hypotheses, and prioritized learning plans with decision points.
• Definescalable application pathwaysfrombenchtocommercial scale, including prototyping and scale-up trials.

Requirements:

• Bachelor’s in Food Science, Chemistry, Biochemistry, Molecular Biology, Dairy Science, Food Chemistry,orrelated fields.(Master’s or PhD preferred)
• Minimum experience: 6 years (BS), 5 years (MS), or 4 years (PhD).
• Strong background in ingredient science and ingredient technology developmentwith depth in lipid-containing systems and the ability to diagnose and improve fat-driven performance and shelf-life.
• Experience leading experimentsatbench and pilot scale. Experience running trials in a plant setting is preferred.
• Demonstrated abilityto characterizeingredients andevaluateinteractions usingappropriate analyticaland modeling approaches toassessperformance across complex systems.
• Knowledge offood industry trends, consumer preferences, and regulatory requirements,including experience navigating select cleaner-label programs and ingredient substitution within complex food systems.
• Working knowledge of lipid chemistry and degradation pathways (e.g., oxidation) and their impact on product quality during shelf life.
• Excellent communication, collaboration, and stakeholder leadership skills, with the ability to lead technically ambiguous cross-functional initiatives and communicate effectively with both technical and nontechnical audiences.
• Demonstrated ability to scale technical capability through mentoring and by creating reusable guidance (e.g., playbooks, troubleshooting frameworks, experimental templates) thatimprovesconsistency and speed across multiple projects.
• Ability to prioritize effectively, navigate ambiguity, and set technical direction by translating signals into hypotheses, learning agendas, and decision-ready recommendations.
• Experience designing shelf-life and accelerated shelf-life studies, with familiarity in analytical, modeling, or AI-enabled tools that strengthen predictive understanding. Experience assessing oxidation is preferred—especially in systems without antioxidants and preservatives.
• Demonstrated ability toestablishand leadcollaborative research with universities, suppliers, startups, and industry partners.

Our Total Rewards philosophy is to provide a meaningful and flexible spectrum of programs that equitably support our diverse workforce and their families and complement Kraft Heinz’ strategy and values.

New Hire Base Salary Range:

$104,200.00 - $130,200.00

Bonus: This position is eligible for a performance-based bonus as provided by the plan terms and governing documents.

The compensation offered will take into account internal equity and may vary depending on the candidate’s geographic region, job-related knowledge, skills, and experience among other factors

Benefits: Coverage for employees (and their eligible dependents) through affordable access to healthcare, protection, and savingfor the future, we offer plans tailored to meet you and your family’s needs. Coveragefor benefits will be in accordance with the terms and conditions of the applicable plans and associated governing plan documents.

Wellbeing: We offer events, resources, and learning opportunities that inspire aphysical, social, emotional, and financial well-being lifestyle for our employees and their families.

You’ll be able to participate in a variety of benefits and wellbeing programs that may vary by role, country, region, union status, and other employment status factors, for example:

• Physical - Medical, Prescription Drug, Dental, Vision, Screenings/Assessments
• Social - Paid Time Off, Company Holidays, Leave of Absence, Flexible Work Arrangements, Recognition, Training
• Emotional – Employee Assistance Program, Wellbeing Programs, Family Support Programs
• Financial – 401k,Life, Accidental Death & Dismemberment, Disability

Location(s)

Glenview R&D Center

Kraft Heinz is an Equal Opportunity Employer – Underrepresented Ethnic Minority Groups/Women/Veterans/Individuals with Disabilities/Sexual Orientation/Gender Identity and other protected classes.In order to ensure reasonable accommodation for protected individuals, applicants that require accommodation in the job application process may contact [e-mail] for assistance.