Associate Food Scientist / Food Scientist I (60764)

Tofurky • Hood River, OR

1d • $53,000 - $69,000 • Onsite

About The Position

Two levels, one great role!!! The Associate Food Scientist / Food Scientist I is a hands-on R&D role focused on developing and improving plant-based food products. You will work under the guidance of Senior R&D members and collaborate closely with R&D staff to formulate new products, improve existing recipes, evaluate ingredients, run experiments, and ensure product quality and safety. This position is designed for early-career professionals with a strong scientific background and a passion for plant-based food innovation. This role is fundamental in helping the R&D team innovate new products and refine existing ones, aligning with Tofurky's mission of creating delicious, sustainable plant-based foods. Your responsibilities will range from analysis and selection of raw ingredients to ensuring the integrity and quality of finished goods. You will assist with formulations, batch scale-ups, shelf-life testing, sensory evaluations, and process development. The ideal candidate is curious, detail-oriented, and excited to learn. You document your work meticulously because you know reproducibility matters. You're energized by variety and thrive in a small team where everyone contributes. You're not afraid to ask questions or share ideas. Two levels, one great role!!! We're open to candidates at two experienced levels: Associate Food Scientist - You're early in your career (0-2 years of experience) and eager to build your skills across the full R&D workflow. You'll work alongside experienced team members, contributing to projects from day one with increasing ownership as you grow. We'll invest in your development and set you up for long-term success. Food Scientist I - You have 2-5 years of food development experience and can hit the ground running. In addition to the core responsibilities above, you'll independently manage projects from concept through commercialization, lead plant trials and write analytical reports, evaluate technical risks during scale-up, drive cost-savings initiatives, and help mentor newer team members.

Requirements

• Associate Food Scientist Compensation: $54,000 - $60,000 annual salary.
• Education: Bachelor's degree in Food Science, Bakery Science, Chemistry, or a related field. A Certified Food Scientist credential or relevant certification is a plus.
• Experience: 0-2 years of relevant experience, which can include internships, co-ops, academic research, or entry-level industry experience in food science or a closely related field. Experience with product formulation, recipe development, or baking is a plus.
• Technical Skills: Foundational knowledge of food chemistry, food processing, or food microbiology. Basic understanding of ingredient functionality, including proteins, hydrocolloids, flavors, and fats, and how ingredient interactions affect food products. Laboratory experience (academic or professional) required.
• Analytical and Problem-Solving Skills: Strong analytical skills with the ability to conduct experiments, analyze data, and draw conclusions. Detail-oriented approach to documenting and troubleshooting food product quality.
• Passion and Creativity: A curious, independent thinker with a passion for plant-based foods and innovation. Eager to learn and grow in a hands-on R&D environment.
• Collaborative Communication: Effective communication and interpersonal skills. Ability to work in a team environment and collaborate with cross-functional departments such as Operations, Quality Assurance, and Marketing.
• Adaptability: Comfortable working in a fast-paced environment, managing multiple tasks simultaneously while meeting deadlines.
• Food Scientist I Compensation: $63,000 - $69,000 annual salary
• Education: Bachelor's degree in Food Science, Bakery Science, Chemistry, or a related field. A Certified Food Scientist credential or relevant certification is a plus.
• Experience: 2-5 years of product development experience, which can include internships, academic research, or industry experience, in food science or a closely related field. Experience developing recipes or product formulations or baking is highly desirable.
• Technical Skills: Familiarity with ingredient functionality, including proteins, hydrocolloids, flavors, and fats, and how ingredient interactions affect food products. Basic understanding of product-process interactions and the ability to adapt formulations for different manufacturing processes. Working knowledge of shelf-life testing methodologies, sensory evaluation, and quality systems.
• Analytical and Problem-Solving Skills: Strong analytical skills with the ability to design experiments, analyze data, and draw conclusions. Detail-oriented approach to troubleshooting and enhancing food product quality.
• Passion and Creativity: A curious, independent thinker with a passion for plant-based foods and innovation. Self-motivated with a drive to take ownership of projects.
• Collaborative Communication: Excellent communication and interpersonal skills. Proven ability to work effectively in a team environment and collaborate with cross-functional departments such as Operations, Quality Assurance, and Marketing.
• Adaptability: Comfortable working in a fast-paced environment, managing multiple tasks or projects simultaneously while meeting deadlines.
• Must be eligible to work in the United States of America.

Responsibilities

• Assist in developing and refining formulations for alternative protein and alternative dairy products under the guidance of senior scientists.
• Execute bench-top experiments and assist with pilot plant runs and production trials.
• Support ingredient evaluations : preparing samples, running comparative tests, and documenting results to help optimize texture, flavor, and cost.
• Conduct shelf-life studies: water activity, moisture content, pH, and microbial testing.
• Support sensory programs: prepare samples for internal and external tasting, analyze results under the guidance of senior scientists.
• Run quality evaluations and contribute to quality disposition decisions on existing products
• Assist with translating bench formulas to pilot and production scale, including working with co-manufacturing partners.
• Understand production equipment constraints such as sizing, slicing, shredding, and binding to ensure formulations are manufacturable.
• Document formulas, processes, and experimental results with precision.
• Support nutritional labeling using Genesis software and assist with non-GMO Project verification.
• Help maintain regulatory compliance for domestic and international markets.
• Support food safety initiatives through knowledge of Good Manufacturing Practices (GMP) and HACCP principles.
• Collaborate cross-functionally with Quality Assurance, Operations, Supply Chain, and Marketing teams.
• Work with outside suppliers and vendors to source and evaluate ingredients.
• Prepare product prototypes and samples for sales events, trade shows, and internal reviews.
• Manage time and tasks effectively, developing work plans to ensure project deadlines are met.
• Exhibit a proactive attitude, work autonomously, and adjust priorities based on changing business needs.
• Communicate project status, results, and recommendations clearly to stakeholders.
• Actively supports all company sustainability initiatives.

Benefits

• 120 hours of Personal Time Off (PTO)
• 8 company paid holidays
• Health Insurance begins the first of the month after 30 days of employment. 100% Medical coverage; employee-only plan (buy-up option available)
• 80% Dental coverage; employee-only plan
• 100% Vision coverage; employee-only plan
• Company paid Life, Long Term Disability & Short-Term Disability Insurance
• Optional enrollment into Flexible Spending Account (pre-tax healthcare/dependent care savings plan)
• A 3% 401K employer contribution (3% of base salary)

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level