Research Scientist (Physical Properties)

Daisy Brand LLC; Garland (TX); On-site; USD 90,000 - 120,000; Full time

Job summary

Daisy Brand LLC in Garland, TX invites a Research Scientist to advance physical and thermal property research of fermented dairy products. You will explore rheology and tribology, develop testing methods, and apply principles to equipment design and process optimization.

The role bridges laboratory science with scalable, commercially viable solutions, supporting product quality and company competitiveness in the dairy industry.

Qualifications

• PhD in Food or Dairy Engineering or related field preferred.
• MS in Food or Dairy Engineering or related field with at least 2 years of R&D experience required.

Responsibilities

• Design and execute experiments on rheology of dairy products and fluids.
• Develop methods to study rheology and tribology.
• Provide scientific support to optimize processes and product quality.
• Collaborate with R&D and production to translate findings to manufacturing.

Skills

Rheology

Rheometry

Texture Analyzer

DLS

Lab techniques

Communication

Data analysis

Collaborative

Education

PhD in Food or Dairy Engineering

MS in Food or Dairy Engineering with 2+ years R&D

Tools

Rheometers

Laboratory Software

DLS equipment

Job description

Position Summary

The Research Scientist conducts research in the areas of physical and thermal properties to understand and improve characteristics of fermented dairy products. The scientist will develop methods to study the rheology and tribology of fluids and fermented products. Cross-functional interactions will be expected to develop testing methods and to apply rheological principles in equipment design and process parameters measurement and optimization.

Position Summary

The Research Scientist conducts research in the areas of physical and thermal properties to understand and improve characteristics of fermented dairy products. The scientist will develop methods to study the rheology and tribology of fluids and fermented products. Cross-functional interactions will be expected to develop testing methods and to apply rheological principles in equipment design and process parameters measurement and optimization.

The Research Scientist is a core member of the Research Team and works in close collaboration with the R&D department and others across the company in a project dependent manner. This role reports to the Research Manager. Serving as a subject‑matter expert in rheology, this role bridges laboratory innovation with practical manufacturing needs. The Research Scientist conducts basic science experiments and translates experimental findings into scalable, commercially viable solutions that enhance product quality and consistency. Their work supports continuous improvement and strengthens the company’s competitive edge within the dairy industry.

Location and Travel Requirements

Workdays are Monday through Friday. As this is a salaried position, the schedule may be changed as projects require. Infrequent travel is expected. Access to laboratory equipment is needed for daily work tasks so a remote option is not available.

Key Responsibilities

• Design and execute experiments using modern techniques following the scientific method.
• Develop methods and conduct experiments to study the physical properties of dairy products, specifically in rheology.
• Provide scientific support to other departments by testing physical properties and optimizing existing processes.
• Conduct research to improve the texture properties of existing products and new products under development.
• Collect samples, schedule testing, and organize data collection across multiple experiments.
• Design and perform experiments on the bench-top, in the pilot plant, and in full scale manufacturing.
• Work as an individual contributor as well as a collaborator to achieve project objectives.
• Maintain sensitive laboratory equipment.

Other duties as assigned.

Qualifications And Requirements

Education and Experience

• D. degree in Food or Dairy Engineering, Food Science, Chemical Engineering, or related technical field, preferred.
• S. degree in in Food or Dairy Engineering, Food Science, Chemical Engineering, or related technical field with at least 2 years of experience in R&D required.

Skills and Competencies

• Deep understanding of rheology/rheometry with hands on experience required.
• Colloidal, interfacial, and/or biophysical science understanding preferred.
• Hands-on experience with rheometers, DLS, and Texture Analyzer is required.
• Tribology experience or knowledge is a plus.
• Experience with conventional and modern laboratory techniques and software is required.
• Dairy processing knowledge is highly desirable.
• Excellent communication skills and professional demeanor are required.