Food Scientist

Utz Brands, Inc.•Hanover, PA

About The Position

Are you passionate about the science behind food? Do you dream of developing snack products that end up on shelves across the country? Join our fast-paced, flavor-forward R&D team as our next Food Scientist, where you’ll lead projects that push boundaries, challenge norms, and satisfy millions of snackers. The R&D Food Scientist supports a wide range of product optimization initiatives within the broader R&D organization, including ingredient technology, process improvement, and technical cost‑efficiency efforts that contribute to value engineering objectives. The role applies food science principles, engineering fundamentals, analytical rigor, and cross‑functional collaboration to deliver solutions that maintain product quality, enhance consistency, and strengthen operational performance.

Requirements

Bachelor’s degree in Food Science, Food Engineering, or related field required.
A minimum of 1–3 years of experience in food product development or food manufacturing, or 0–1 year of experience for candidates holding a master’s degree or higher.
Hands‑on experience with product or process development, laboratory experimentation, and data‑driven technical assessment.
Strong understanding of food chemistry, ingredient functionality, and food processing principles.
High curiosity, initiative, and the ability to apply scientific reasoning to develop practical, impactful product solutions.
Proven ability to collaborate effectively with Manufacturing, Procurement, Marketing, Finance, and other cross‑functional partners.
Solid project management and prioritization skills to manage multiple technical initiatives simultaneously.
Strong written and verbal communication skills for both technical and non‑technical audiences.
Familiarity with lab, pilot plant, and production‑scale food manufacturing equipment and processes.

Nice To Haves

Experience with salty snacks (e.g., potato chips, pretzels, extruded products) is preferred but not required.

Responsibilities

Research and assess new ingredients and processing technologies, applying scientific curiosity and food science/engineering principles to identify opportunities for product improvement, efficiency, and robustness.
Design and execute laboratory and plant trials, evaluating ingredient alternatives, processing conditions, and product performance using strong experimental discipline.
Analyze data and experimental outcomes, applying critical thinking to determine technical feasibility, sensory implications, and operational impact.
Collaborate across other R&D functional groups and with cross-functional partners including Manufacturing, Procurement, Finance, and Marketing to understand operational constraints, align on technical requirements, and ensure successful implementation of solutions.
Engage with strategic suppliers to evaluate ingredient functionality, explore new technologies, and co‑develop ingredient or process solutions.
Communicate findings clearly and effectively, preparing technical reports, data summaries, and presentations for cross‑functional and leadership.