Food Scientist

Butter Buds•Racine, WI

19h•Hybrid

About The Position

The R&D Food Scientist works under the guidance of the Sr. R&D Manager to support research and development projects, including new product development, process optimization, cost reduction, analytical method development, and regulatory compliance. The R&D Scientist is a highly motivated and passionate about innovation in food ingredients and has a strong foundation in R&D. This position operates within FDA, FSMA, and Global Food Safety Initiative (GFSI) requirements defining food safety standards for the safe production of food in the plant and offices, i.e., within the standards of defined risk levels by area.

Requirements

Bachelors in Food Science, Food Engineering, Dairy Science, Biotechnology, Chemistry, or a related field.
Extensive experience in biotechnology, enzyme hydrolysis, food engineering or food science is required.
Experience in developing and optimizing analytical testing methods based on literature and available lab equipment, preferably with hands-on experience.
Excellent problem-solving, organizational, and communication skills.
Ability to work independently while effectively collaborating within a multidisciplinary team.
Proven track record of initiating and managing new R&D projects.
Proficient with Microsoft Word and Excel.
Standing, walking, sitting, handling/fingering, reaching outward, and lifting/carrying 10 lbs or less (Frequently, 2.5-5.5+ hrs/day).
Reaching above shoulder, squatting/kneeling, bending, and lifting/carrying 11-50 lbs (Occasionally, up to 2.5 hrs/day).
Near, distance, color, peripheral, and depth perception vision.
Hearing (20db minimum).
Sense of touch.
Ability to pass a pulmonary exam for occasional respirator use.

Nice To Haves

Experience with spray drying is a plus but not mandatory.
Strong knowledge and experience in biotechnology, enzyme hydrolysis, food science, food engineering, or spray drying technology.
Ability to independently execute enzyme-related projects, from formulation and bench-scale development to scale-up adjustments and production troubleshooting.
Understanding of food ingredient functionalities, including dairy materials, oils, carbohydrates, proteins, flavors, emulsifiers, etc.
Competence in nutritional labeling, product specification development, and basic food regulations.
Strong communication and collaboration skills to work effectively across interdisciplinary teams.
Ability to monitor and analyze industry trends, emerging technologies, and advancements in food science and analytical methodologies.

Responsibilities

Conduct laboratory procedures and tests to evaluate product parameters for dairy slurries and powders.
Design and execute experiments, including statistical analysis and data interpretation.
Formulate products using dairy materials, enzymes, flavor compounds, and other food ingredients.
Participate in sensory evaluations (taste and smell) of dairy and non-dairy ingredients, finished products, and application demos for new product development, quality control, and troubleshooting.
Develop analytical testing methods with minimal supervision.
Coordinate plant trials and product evaluations across multiple departments.
Draft and maintain detailed project documentation, including batch sheets, test results, graphs, and final reports.
Proactively communicate project progress to supervisors and team members while identifying opportunities for innovation, production improvements, and cost savings.
Support the Sr. R&D Manager in leading cross-functional teamwork.
Provide backup support for R&D activities, including sample preparation, documentation, and lab organization.