Food Scientist - Product Development

Stefanini Group•Warrendale, PA

7d•Onsite

About The Position

This is a research-based technical development role providing direction for and executing projects across the North America Zone AFH. The Food Scientist supports technical projects focused on business initiatives in innovation and renovation, applying scientific principles and prior learning to new situations. The role requires managing multiple assignments concurrently, completing work with minimal guidance, and collaborating with cross-functional partners. The position supports the development and commercialization of new and improved products and existing products for the Condiments and Sauces unit. Work includes reviewing and evaluating ingredients, delivering cost savings, conducting bench-top experiments and analytical measurements, and testing products for flavor, texture, color, nutritional content, shelf life, and compliance with government and industry standards. The role also contributes to feasibility assessments, prototype development, costing, factory trials, recipe and factory documentation, recipe and label development, technical approval, shelf-life assessments, and technical support for initial factory production. The role is based onsite in Warrendale, Pennsylvania, Monday through Friday, 9:00 a.m. to 5:00 p.m., with travel to factory locations estimated at 15%.

Requirements

Bachelor’s degree in Food Science, Dairy Science, Meat Science, Chemical Engineering, or a related or equivalent field.
At least 3–4 years of real-world product development experience; the role is not entry level.
Strong benchtop formulation capability, identified as the most critical skill for the first 90 days.
Hands-on experience conducting bench experiments, prototype work, analytical measurements, and related laboratory techniques.
Ability to manage multiple projects with semi-structured oversight, receiving direction and then executing independently with ongoing oversight.
Strong understanding of Design of Experiments.
Strong communication, attention to detail, problem-solving, critical-thinking, and investigation skills.
Ability and willingness to work onsite Monday through Friday with full availability expected.
Ability to travel 15% to factory locations; travel is reimbursed.
Self-starter with a passion for learning.
Collaborative mindset and ability to apply creative solutions.

Nice To Haves

Internship or co-op experience in the food or consumer products industry.
Internship or full-time experience specifically in product development.
Experience with condiments and sauces, soups, or mac and cheese.
Exposure to foodservice or away-from-home (AFH) product categories.
Demonstrated adaptability and versatility across product types or R&D environments.
Experience with sensory testing, shelf-life studies, or analytical or nutritional testing.

Responsibilities

Conduct bench-top experiments and analytical measurements in the laboratory.
Test products for flavor, texture, color, nutritional content, shelf life, and adherence to government and industry standards.
Support development and commercialization of new and improved products and existing products for the Condiments and Sauces unit.
Review and evaluate ingredients and help deliver cost savings.
Collaborate with Packaging, Quality, Operations, Project Management, Marketing, and Sales to scope, implement, and drive projects toward business objectives.
Conduct feasibility assessments and prototype development, and support product costing.
Supervise factory trials.
Develop recipe and factory documentation, recipes, and labels.
Provide technical approval, conduct shelf-life assessments, and provide technical support for initial factory production.
Manage multiple assignments and tasks concurrently, executing with minimal guidance and seeking guidance as needed.
Travel to factory locations as needed; approximately 15% travel is stated.