Food Scientist

GoMacro•Viola, WI

About The Position

The Food Scientist at GoMacro renovates current products, develops new line extensions, improves efficiencies, and enhances product quality within the food manufacturing facility. The role translates consumer and business needs into scalable technical solutions and contributes creative ideas to the innovation pipeline. It works closely with Manufacturing, FSQA, Marketing, Procurement, Commercialization partners, R&D Technicians, and external partners, while fostering continuous improvement. The position develops and optimizes products for consumer appeal, manufacturability, and cost; plans and conducts scale-up trials; supports commercialization and product launches; and maintains technical documentation. It applies food science and ingredient functionality knowledge, experimental design, and scientific data to product development and commercialization decisions. The Food Scientist also supports food safety, quality, labeling, process improvement, and production training, and communicates technical findings through reports and presentations. The role requires tasting, smelling, and consuming food products for evaluation; occasionally lifting up to 50 pounds; and walking, standing, or sitting for extended periods in office, lab, and production environments. The employee must follow GMPs and safety requirements in lab and production areas. Travel may be up to 30 percent per year, when applicable, for visits to manufacturing facilities, external manufacturing partners, suppliers, and industry events.

Requirements

Two or more years of related work experience in food product development and manufacturing.
Demonstrated knowledge of all stages of the product development lifecycle and product development methodologies.
Experience collaborating effectively across organizational levels and functions and with outside vendors.
In-depth knowledge of food ingredient functionality, product formulation, and modification techniques.
Comprehensive understanding of manufacturing equipment, processes, and capabilities.
Ability to interpret scientific data, including sensory and analytical results, and apply it to commercialization decisions.
Working knowledge of food safety, quality systems, and labeling requirements.
Strong problem-solving and analytical skills, with attention to detail.
Strong interpersonal and communication skills, including the ability to explain technical concepts to non-technical audiences.
Creativity, curiosity, and a passion for R&D.
Ability to multitask successfully in a fast-paced environment.
Demonstrated ability to achieve results and commitment to developing technical and business skills.
Ability to thrive in a fast-moving, constantly evolving, high-growth environment.
Ability to conduct oneself professionally at all times.
Ability to taste, smell, and consume food products for evaluation.
Ability to lift up to 50 pounds occasionally.
Ability to walk, stand, or sit for extended periods in office, lab, and production environments.
Ability to adhere to GMPs and safety requirements in lab and production areas.

Nice To Haves

Bachelor’s degree in Food Science/Technology, Food Engineering, Chemistry, or a related field is preferred.
Working knowledge of nutritional analysis software is preferred.

Responsibilities

Improve existing products and optimize formulas for consumer appeal, manufacturability, and cost.
Create new products and line extensions through benchtop product development informed by culinary input, technical innovation, and consumer insights.
Apply food science and ingredient functionality knowledge, and use sound experimental design to validate products.
Contribute product concepts and creative ideas to the innovation pipeline.
Interact with consumers and translate insights into concepts, prototypes, and commercial offerings.
Plan and conduct scale-up trials with Manufacturing and, as needed, external manufacturing partners.
Partner with the Commercialization & External Manufacturing Manager to support technical readiness and knowledge transfer for product launches.
Develop and maintain formulas, specifications, process instructions, and other technical documentation.
Partner with FSQA to ensure formulations meet food safety, labeling, and regulatory requirements.
Identify and lead continuous improvement opportunities to strengthen product quality, efficiency, and manufacturability.
Train and guide production staff on process improvements and lean methodologies.
Work with R&D Technicians to plan benchtop trials, analytical testing, shelf-life studies, and sensory evaluations, and interpret results.
Collaborate with Manufacturing, Engineering, Marketing, FSQA, Procurement, and other internal partners.
Identify technical and commercialization risks, communicate them, and propose mitigation strategies.
Explain technical concepts, write technical reports, and deliver presentations that inform and influence decisions.
Engage ingredient suppliers and external partners to identify and evaluate ingredients, technologies, and capabilities.
Apply scientific principles to evaluate ideas and opportunities.
Stay informed about emerging ingredients, technologies, consumer trends, and industry best practices.
Develop technical depth and business acumen.