Sr Food Scientist

Provide; Milwaukee (WI); On-site; USD 120,000 - 150,000; Full time

Job summary

Teamprovide seeks a Senior Food Scientist to lead R&D on dairy-based ingredients, enzyme hydrolysis, and related flavor formulations. You will drive experimental design, analytical method development, and cross-functional collaboration to support product innovation and scale-up.

You will oversee lab operations, ensure FDA/FSMA/GFSI compliance, and mentor teams in sensory evaluation, regulatory docs, and scale-up activities.

Qualifications

• Master's degree or higher in a relevant field; Ph.D. a plus.
• 10+ years of experience in food science, biotechnology, enzyme hydrolysis, or food engineering.
• Extensive experience in biotechnology, enzyme hydrolysis and process optimization; spray drying preferred.
• Proven track record of initiating and managing new R&D projects.
• Experience developing and optimizing analytical testing methods based on literature and available lab equipment.
• Proficiency with Microsoft Word and Excel.
• Strong problem-solving, organizational and communication skills.
• Ability to work independently while collaborating with multidisciplinary teams.
• Strong sensory evaluation skills (taste/smell) and ability to communicate clearly.
• Commitment to FDA, FSMA, and GFSI food safety standards.

Responsibilities

• Design and execute laboratory experiments including enzyme hydrolysis and statistical analyses.
• Formulate and optimize dairy ingredient products with enzymes, flavors, and additives.
• Develop and refine analytical methods to assess stability, functionality and quality.
• Prepare nutritional labeling, product specs, and basic regulatory documents.
• Investigate new technologies and process improvements in hydrolysis, drying and ingredient functionality.
• Provide technical expertise in dairy applications and analytical methods.
• Maintain detailed project documentation: batch sheets, test results and closure reports.
• Contribute to sensory evaluations of flavor, texture, and overall product performance.
• Stay informed about regulatory changes and industry trends.
• Collaborate with R&D leadership on strategic research and new product development.
• Support Quality Assurance with testing and regulatory compliance.
• Assist production scale-up through formulation optimization and process modifications.

Skills

Enzyme hydrolysis R&D

Analytical method development

Dairy ingredient formulation

Sensory evaluation

Regulatory compliance (FDA/FSMA/GFSI)

Microsoft Word/Excel

Cross-functional collaboration

Project management

Education

Master's degree in Food Science, Food Engineering, Dairy Science, Biotechnology, Chemistry, or related field

Ph.D. in a related field (preferred)

Tools

Spray drying equipment

Job description

Senior Food Scientist leading research and development of dairy-based ingredients, enzyme hydrolysis, and flavor formulations. Drives experimental design, analytical method development, and cross-functional collaboration to support product innovation and scale-up. Oversees lab operations and ensures compliance with FDA, FSMA, and GFSI standards.

Key Responsibilities:

• Design and execute laboratory experiments, including enzyme hydrolysis, testing, and statistical analysis.

• Formulate and optimize dairy ingredient products with enzymes, flavor compounds, and functional additives.

• Develop and refine analytical methods to assess product stability, functionality, and quality attributes.

• Create nutritional labeling, product specifications, and basic food regulatory documents.

• Investigate new technologies and process improvements related to enzyme hydrolysis, spray drying, and ingredient functionality.

• Provide technical expertise in dairy ingredient applications and analytical methodologies.

• Maintain detailed project documentation, including batch sheets, test results, and closure reports.

• Participate in sensory evaluations to assess flavor, texture, and overall product performance.

• Stay informed about emerging scientific advancements, regulatory changes, and industry trends.

• Collaborate with R&D leadership on strategic research initiatives and new product development.

• Partner with Quality Assurance to support sample testing, troubleshooting, and regulatory compliance.

• Support production scale-up by optimizing formulations and assisting with process modifications.

Qualifications:

• Master's degree in Food Science, Food Engineering, Dairy Science, Biotechnology, Chemistry, or related field (Ph.D. a plus).

• Minimum 10 years of experience in food science, biotechnology, enzyme hydrolysis, or food engineering.

• Extensive experience in biotechnology, enzyme hydrolysis, food engineering, or food science; spray drying experience is a plus.

• Proven track record of initiating and managing new R&D projects.

• Experience developing and optimizing analytical testing methods based on literature and available lab equipment.

• Proficiency with Microsoft Word and Excel.

• Excellent problem-solving, organizational, and communication skills.

• Ability to work independently while collaborating within multidisciplinary teams.

• Strong sensory evaluation skills (taste or smell of foods or beverages).

• Ability to communicate effectively orally and in writing.

• Accountability and commitment to company policies and teamwork.

• Ability to adhere to FDA, FSMA, and GFSI food safety standards.

Preferred Skills:

• Spray drying experience (preferred).

• Ph.D. in a related field (preferred).

You have 10+ years in enzyme hydrolysis R&D. Experienced in dairy ingredient formulation and spray drying. Proficient with analytical method development and FDA compliance