Senior Food Scientist

What You’ll Do: Lead formulation of low-acid aseptic dairy beverages, sauces, and nutritional productsManage development from bench formulation and pilot trials through scale-up and commercial launchApply aseptic/UHT processing expertise to achieve commercial sterility, manufacturability, and 12–18 month ambient shelf lifeTroubleshoot complex formulation and processing challengesLead customer trials, technical reviews, sensory evaluations, and plant startupsIdentify opportunities for innovation, product improvement, and cost optimizationMentor scientists and provide technical leadership across projectsPartner with Manufacturing, Food Safety, Regulatory, Sales, Marketing, Procurement, Packaging, and other teamsMinimum Requirements B.S. in Food Science, Dairy Science, Food Engineering, Chemistry, or related field5–8+ years of product development/commercialization experienceDemonstrated dairy formulation experienceExperience with low-acid aseptic, UHT, and/or retort processingStrong knowledge of food safety, HACCP, GMPs, and quality standardsProven ability to lead complex, cross-functional projectsPreferredMaster’s degree in Food Science, Dairy Science, or related fieldHands-on aseptic/high-temperature processing experienceExperience with shelf-stable dairy beverages, sauces, nutritional/performance beverages, or plant-based alternativesExperience mentoring junior scientists and working directly with major retail or foodservice customers