Food Scientist

Ajinomoto Health & Nutrition North America, Inc.•Itasca, IL

15h•$80,000 - $87,000•Onsite

About The Position

Ajinomoto Health & Nutrition is seeking a Food Scientist to join their R&D team. This early-career role involves partnering with senior scientists to develop formulations, prototypes, and product concepts across various food categories. The position is hands-on and lab-based, requiring leadership of short-term development projects, conducting sensory and shelf-life studies, documenting formulas, and writing SOPs. The role offers mentorship from experienced R&D leaders at a global company specializing in amino acid science and food ingredient solutions.

Requirements

BS in Food Science, Foods and Nutrition, or a related field of study
Self-motivated.
Good interpersonal skills and ability to work cooperatively in a team environment.
Knowledge of scientific and technical aspects of the operation.
Must be able to transfer scientific knowledge to practical applications.
Good oral and written communication and computer skills.
Able to manage time effectively to meet deadlines and adjust quickly to changes in priorities.

Nice To Haves

Food industry experience a plus.

Responsibilities

Apply technical expertise in food science to ideate and develop product concepts/prototypes that solve for customer issues within the context of our portfolio of ingredient solutions. These projects will mainly relate to the application of savory flavor enhancers, sweeteners, and/or enzymes in a variety of food systems.
Work with cross-functional team members (marketing, sales, technical services, culinary, etc.) to understand consumer trends and customer needs. Interact with the customer as needed.
Under the direction of the Sr. Principal Scientist, develop new applications for Ajinomoto ingredients, including completion of necessary internal documentation.
Conduct sensory evaluations of new products or processes. Participate on sensory panels helping other technical personnel with their work.
Perform general laboratory activities, including, but not limited to, sample preparation, product testing, and basic analytics.
Maintain files of all documents, assist in organization of lab materials. Update status of all work as required.
Conduct and participate in shelf-life studies for Ajinomoto products, following established shelf life protocols.
Perform all work in accordance with Ajinomoto GMP, Allergen, and Quality Programs and participate in annual training for these programs.
Effectively collaborate with other scientists, culinary, sales, and marketing departments as well as participate in cross functional teams as requested.