Senior Food Scientist

What You’ll Do: Lead formulation of low-acid aseptic dairy beverages, sauces, and nutritional products Manage development from bench formulation and pilot trials through scale-up and commercial launch Apply aseptic/UHT processing expertise to achieve commercial sterility, manufacturability, and 12–18 month ambient shelf life Troubleshoot complex formulation and processing challenges Lead customer trials, technical reviews, sensory evaluations, and plant startups Identify opportunities for innovation, product improvement, and cost optimization Mentor scientists and provide technical leadership across projects Partner with Manufacturing, Food Safety, Regulatory, Sales, Marketing, Procurement, Packaging, and other teams Minimum Requirements B.S. in Food Science, Dairy Science, Food Engineering, Chemistry, or related field 5–8+ years of product development/commercialization experience Demonstrated dairy formulation experience Experience with low-acid aseptic, UHT, and/or retort processing Strong knowledge of food safety, HACCP, GMPs, and quality standards Proven ability to lead complex, cross-functional projects Preferred Master’s degree in Food Science, Dairy Science, or related field Hands-on aseptic/high-temperature processing experience Experience with shelf-stable dairy beverages, sauces, nutritional/performance beverages, or plant-based alternatives Experience mentoring junior scientists and working directly with major retail or foodservice customers