Senior Food Scientist - Egg Replacer & Bakery Innovation

The Production Board; San Francisco (CA); On-site; USD 115,000 - 135,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Stock options

Weekly catered lunches

Flexible PTO

Onsite parking

Gym access

Snacks and beverages

Company outings

Job summary

EVERY is seeking a Senior Food Scientist to support onboarding, troubleshooting, formulation, and egg white replacement in bakery/confectionery applications. You will develop finished products, conduct foundational studies, and translate ingredient science into actionable customer insights in a fast-paced, collaborative environment.

The role requires an advanced degree with 5+ years in food ingredients R&D, strong communication, and cross-functional collaboration.

Qualifications

• Advanced degree in Food Science, Chemistry, or related field.
• 5+ years in food ingredient R&D, bakery and/or confectionery.
• Experience with product development, specification writing, lab techniques.
• Experience with customer interactions and B2B presentations.
• Experience leading projects in fast-paced teams.
• Proficiency in statistical analysis to interpret data.
• Strong problem-solving and communication skills.

Responsibilities

• Meet with leads and customers to share data and best practices.
• Manage and optimize the egg white replacement solution set.
• Design experiments to optimize usage, cost, and performance in bakery/confections.
• Provide technical expertise linking performance to ingredient structures.
• Apply chemistry methods to learn ingredient function in applications.
• Apply statistics to analyze data and drive insights.
• Present findings to stakeholders for product/process improvements.
• Stay updated on industry trends and regulatory requirements.

Skills

Product development

Specification writing

Process development

Laboratory techniques

Customer interaction

Presentation skills

Statistical analysis

Problem solving

Communication

Education

MS or PhD in Food Science, Chemistry, or related field

PhD in food science with 3+ years industrial experience

Job description

EVERY is seeking a Senior Food Scientist to support onboarding, troubleshooting, formulation, and egg white replacement in bakery/confectionery applications. You will develop finished products, conduct foundational studies, and translate ingredient science into actionable customer insights in a fast-paced, collaborative environment.

The role requires an advanced degree with 5+ years in food ingredients R&D, strong communication, and cross-functional collaboration.