Product Development Scientist, Beverages - Dairy

Summary of Position

The Scientist is a mid-level product developer. This individual is skilled in the formulation, scale-up, and commercialization of food and beverage products but may have more weighted experience in a certain area. They are proficient in self-management and project prioritization to meet business and client needs and play a key role with keeping a project team on task. This individual has a developing knowledge of the food and beverage industry, holistically, and is a keen innovator amid an ever-changing trend landscape.

Essential Job Duties

• Work to formulate high quality products for clients, assuming responsibility for the design, planning, and execution of varying complexity projects.
• Batch and prepare formulas for processing at the bench and pilot plant scale, with an in-depth working knowledge of relevant processing equipment.
• Conduct analytical testing on raw and finished product samples including but not limited to pH, titratable acidity, total solids/moisture, particle size, Brix, density, viscosity, and color.
• Apply critical thinking, food science and business principles to work through complex, challenging scenarios at bench, pilot, and commercial scales. Leverage internal and external resources for troubleshooting and root cause analysis.
• Interact with clients on a regular basis to maintain project momentum and engagement.
• Drive progress and deliver results on multiple priorities, projects, and timelines concurrently.
• Provide technical support for varying complexity/risk product trials.
• Monitor progress of shelf life for given projects through data analysis and synthesis into comprehensive technical reports.
• Execute other duties as assigned within established SOPs and participate in SOP revision, optimization, and creation with other stakeholders. Participate in training and onboarding initiatives as needed and lead training for any direct reports.
• Follow all Good Manufacturing Practice (GMP) and Good Laboratory Practice (GLP) guidelines and assist in enforcing policies throughout the organization.
• This role may require travel to manufacturing plants (<20%).
• This role may include supervision of other teammates as well as management of entry or junior-level roles (typically 1-2 direct reports).

Minimum Qualifications

• Bachelor’s degree in food science, chemistry, biochemistry, engineering, or related field.
• 3-5 years’ experience in a food/beverage manufacturing facility and/or laboratory setting.
• Proficient in Microsoft Office suite including Outlook, Excel, SharePoint, and Word.
• Skilled in data synthesis and technical writing/communication.
• Collaborative and team-oriented mindset and detailed work style.
• Proficiency in self-management and prioritization skills to meet client and business needs.
• Comfortable with a brisk working pace and environment of changing priorities.

Preferred Qualifications

• 5+ years of progressive experience in beverage product development, ideally with both CPG and flavor house exposure.
• Demonstrated success leading formulation and commercialization of diverse beverage platforms, including high- and low-acid ready-to-drink products, ready-to-mix powders, functional beverages, and concentrates/syrups.
• Proven mastery in beverage flavor applications, including flavor system design, customization, masking strategies, and performance troubleshooting.
• Advanced expertise in powdered beverage systems, with deep understanding of solubility, stability, sensory optimization, and manufacturing techniques.
• Hands-on experience with natural color applications in beverages, including stability optimization and color-flavor harmony.
• Skilled at synthesizing technical data into clear, actionable insights and reports.
• Effective communicator with the ability to deliver compelling presentations to both internal stakeholders and external clients.

Working Conditions

• Typical office setting for most desk work and paperwork including use of standard office equipment.
• Typical food/beverage laboratory and pilot plant setting for all hands-on development work including the use of standard laboratory equipment.
• Must be able to sit, stand, or remain in a stationary position for extended periods of time.
• May occasionally need to move, lift, or transport containers of ingredients weighing up to 50 lbs.
• Exposure to food and beverage product tastings which may include allergens.
• Occasional travel to manufacturing plants where exposure to confined spaces, loud noise, excessive heat/cold, and/or wet/slippery conditions is possible.