Senior Food Scientist

Karlsburger Foods Inc.; Monticello (MN); On-site; USD 89,000 - 115,000; Full time

Job summary

Karlsburger Foods Inc. seeks a Food Scientist/Senior Food Scientist to lead technical projects spanning new product development, optimization, cost savings, and regulatory compliance for dry powders, broths, stocks, sauces and gravies in Monticello, MN.

You will drive commercialization from benchtop to scale-up, partnering with operations and supply chain. The role requires savory product development expertise, lab and pilot plant experience, and the ability to mentor junior scientists while

Qualifications

• Bachelor’s degree in food science or related field; master’s preferred.
• 7 years in food product development, with 3+ years in powders or bases.
• Proven project leadership from benchtop to commercialization.
• Strong formulation and process development for bases and powders.

Responsibilities

• Lead new product development with emphasis on dry powders and bases.
• Optimize powdered, liquid and paste products for quality, shelf-life, and cost.
• Execute plant trials, product validations, and troubleshooting in dry and wet environments.
• Maintain formulations, batching instructions, and product specifications.
• Lead sensory evaluations and evaluations for taste, appearance, and texture.
• Serve as a technical resource for powder blending and processing parameters.
• Partner with supply chain, operations, and procurement to scale up and source alternatives.
• Apply food science principles to support sensory performance and commercialization.
• Ensure formulations meet food safety, regulatory and labeling requirements.
• Manage multiple projects concurrently, delivering on time and within scope.
• Ideation and concept development for new powdered and liquid formats.
• Collaborate with culinary, QA, and sales teams to align technical execution.
• Mentor junior scientists and support continuous lab improvements.

Skills

Project leadership

Cross-functional collaboration

Communication skills

Food formulation

Pilot-scale testing

Education

Bachelor’s degree in food science or related field

Master’s degree preferred

Tools

MS Office Suite

PLM systems

Lab and pilot equipment

Moisture analyzers and sensory tools

Job description

Supervisor: Director of Research & Development

Pay Range: $89,000 – $115,000

FLSA Status: Exempt

Employment Type: Full-Time

Location: Monticello, MN

Position Summary:

The Food Scientist/Senior Food Scientist will lead technical projects that support Karlsburger Foods’ strategic business goals, including new product development, product optimization, cost savings, quality improvement, and troubleshooting. This role will focus on a range of product forms including dry powders, broths concentrate, stocks concentrate, sauces, and gravies. The ideal candidate is a self-starter with deep experience in savory product development and commercialization, especially in powdered and concentrated formats.

Essential Functions and Responsibilities:

• Lead new product development projects with emphasis on dry powders, soup/broth bases, and seasoning blends.
• Optimize existing powdered, liquid and paste products for quality, shelf-life, and cost.
• Execute plant trials, product validations, and troubleshooting in both dry and wet processing environments.
• Maintain accurate and detailed technical documentation, including formulations, batching instructions, and product specifications.
• Participate in sensory panels and lead evaluations for taste, appearance, and texture.
• Serve as a technical resource for powder blending, ingredient functionality, and processing parameters to operations and sales.
• Partner with supply chain, operations, and procurement to support scale-up and identify alternative ingredients.
• Apply food science principles to support sensory performance and commercializability.
• Ensure formulations meet food safety, regulatory, and labeling requirements.
• Manage multiple projects concurrently, delivering on time and within scope.

Other Duties and Responsibilities:

• Contribute to ideation and concept development for new powdered and liquid product formats.
• Collaborate with culinary, QA, and sales teams to align technical execution with customer needs.
• Mentor junior scientists and support continuous improvement in lab and pilot operations.

Required Qualifications:

• Bachelor’s degree in food science or a related field (Master’s preferred).
• 7 years of food product development experience, with at least 3+ years focused on powdered food systems and or food bases.
• Proven track record leading projects from benchtop through commercialization.
• Strong formulation and process development skills, especially with food bases and/or powders.
• Hands-on experience in pilot and manufacturing environments.
• Strong communication, organization, and leadership skills.
• Self-starter who takes initiative, works well cross-functionally, and thrives in a fast-paced setting.

Tools and Technology:

• Microsoft Office Suite (Excel, Outlook, Word, PowerPoint).
• Specification and PLM systems.
• Lab and pilot-scale powder blending equipment.
• Moisture analyzers, sieves, and sensory evaluation tools.

Preferred Qualifications:

• Experience with savory product building blocks including bases, bouillons, seasonings, and dry mixes.
• Knowledge of powder flow, agglomeration, and moisture control in dry blends.
• Familiarity with aseptic, retort, and spray drying processes.
• Experience collaborating with chefs or other culinary professionals.
• Experience with GMP, HACCP, SQF, and FDA labeling standards.
• Experience with products requiring Organic, Kosher, NON GMO, GAP certifications.

Physical Requirements:

• Stand and work at lab bench or pilot area for extended periods.
• Use hands to operate blending and lab equipment.
• Lift and carry containers of powder ingredients (up to 25 lbs.).
• Occasional travel to support trials or customer meetings (up to 20%).