Extrusion Scientist - Decatur, IL

Key Responsibilities: Independently design, execute, and lead pilot-scale extrusion trials and experiments Manage R&D projects from concept through commercialization, ensuring timelines and technical deliverables are met Apply advanced understanding of ingredient functionality, formulation, and extrusion processing Analyze complex datasets and translate results into actionable insights and recommendations Provide troubleshooting process and scale-up support for manufacturing operations Conduct detailed product characterization (texture, rheology, structure-function relationships) Ensure full compliance with food safety, quality, and regulatory standards Lead technical communication with cross-functional teams (R&D, Operations, Commercial) Apply statistical tools (DOE, regression analysis, multivariate analysis) to design experiments, optimize processes and ensure robust, data-driven decision making Mentor junior scientists and contribute to capability development Support capital projects and continuous improvement of pilot extrusion capabilities Champion safety culture and ensure adherence to lab and plant safety protocols

Qualifications: Bachelor’s degree with 3-5+ years of experience OR master’s degree in food science, Chemical Engineering, Food Engineering, or related field Proven experience with pilot or commercial extrusion systems (single and twin screw) Demonstrated expertise in protein texturization, plant-based systems, or complex food matrices Strong problem-solving, experimental design, and data analysis skills Ability to independently manage projects and influence cross-functional stakeholders

Core Competencies: Technical & Engineering Advanced extrusion processing, scale-up, and troubleshooting Experimental design, statistical analysis, and process optimization Strong understanding of thermomechanical processing and rheology Statistical analysis and experimental design (DOE, ANOVA, regression modeling) Ability to interpret complex multivariate datasets and process variability Food Science (Critical Competency) Deep knowledge of ingredient functionality (proteins, starches, fibers, lipids) Structure-function relationships in extruded food systems (texture, water binding, stability) Food formulation design for plant-based and protein-rich products Impact of processing conditions on sensory, nutritional, and functional attributes Food safety expertise (HACCP, GMP, allergen control, hygienic design) Professional Skills Project ownership and project execution excellence Cross-functional leadership and stakeholder influence Clear technical communication and documentation Mentorship and knowledge sharing ADM requires the successful completion of a background check.