Food Scientist - Product Development

Stefanini Group•Warrendale, PA

7d•Onsite

About The Position

Stefanini Group is hiring a Food Scientist - Product Development for a research-based technical development role supporting projects across the North America Zone AFH. The position supports business initiatives focused on innovation and renovation and requires applying technical knowledge and scientific principles to new situations. The successful candidate will manage concurrent assignments, complete work with minimal guidance, and collaborate with cross-functional teams to develop creative solutions. The role includes conducting benchtop experiments and analytical measurements, testing products for flavor, texture, color, nutritional content, shelf life, and compliance with government and industry standards. The scientist supports the development and commercialization of new and improved products, ingredient evaluation, and cost savings for the Condiments and Sauces unit. Project activities include feasibility assessments, prototype development, costing, factory-trial supervision, preparation of recipe and factory documentation, recipe and label development, technical approval, shelf-life assessments, and technical support for initial factory production. This is a 100% onsite position at 1000 Ericsson Dr., Warrendale, PA 15086, Monday through Friday, 9:00 a.m. to 5:00 p.m. The role requires willingness to travel 15% to factory locations; travel is reimbursed. W2 candidates only.

Requirements

Bachelor's degree in Food Science, Dairy Science, Meat Science, Chemical Engineering, or a related or equivalent field.
Minimum 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 running bench experiments, prototype work, analytical measurements, and related lab techniques.
Strong understanding of Design of Experiments.
Ability to manage multiple projects with semi-structured oversight and execute independently with ongoing oversight.
Strong communication, attention to detail, problem-solving, critical-thinking, and investigation skills.
Self-starter with a passion to learn.
Ability and willingness to work onsite Monday through Friday with full availability expected.
Ability to travel 15% to factory locations.

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 benchtop experiments and analytical measurements in the lab.
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.
Review and evaluate ingredients and deliver cost savings across the Condiments and Sauces unit.
Collaborate with Packaging, Quality, Operations, Project Management, Marketing, and Sales to scope and implement projects that meet business objectives.
Conduct feasibility assessments and prototype development.
Perform costing and supervise factory trials.
Develop recipe and factory documentation, recipes, and labels.
Provide technical approval, conduct shelf-life assessments, and support initial factory production.
Manage multiple assignments and projects, executing independently after receiving direction and seeking guidance as needed.