Research & Development Applications Scientist

Actus Nutrition•Eden Prairie, MN

About The Position

At Actus Nutrition, the Research & Development Applications Scientist helps develop new product solutions for sports nutrition and human wellness. The role supports prototyping, formulation, process development, scale-up, and extrusion commercialization. It contributes to product and application development from early experiments through launch, supporting quality, sensory traits, stability, food safety, manufacturability, and product performance. The position works with cross-functional teams and internal and external customers to identify opportunities and commercialize new products, while providing technical expertise to support business strategy. The role also supports Sales and Marketing with samples, prototypes, technical findings, sales materials, and product brochures. It develops new food products and improves existing formulas to meet quality, cost, performance, and customer requirements; assists with nutritional analysis, labeling, allergen management, and regulatory compliance; and prepares and maintains product documentation. The scientist supports plant trials, first production runs, and troubleshooting during commercialization. Actus Nutrition develops high-quality ingredients for health and nutrition. Its human nutrition division focuses on whey and milk protein isolates, concentrates, and hydrolysates, while its animal nutrition division supplies functional fats, proteins, and carbohydrates. The stated salary range is $70,000.00–$80,0000.00 USD, based on experience. Applicable pay within the posted range may vary with factors including education, skill set, and depth of experience. Actus Nutrition is an equal opportunity employer and does not discriminate based on protected characteristics under applicable law.

Requirements

Bachelor’s degree in food science with expertise in dairy science, bakery items, bars, dry-blending, and/or ready-to-drink beverage applications, or a BS in Chemical Engineering or Food Engineering.
Minimum 2–5 years of related experience in the food industry.
Strong working knowledge of food science and food processing, with a focus on dairy proteins.
Demonstrated knowledge of protein ingredient functionality and product, process, and packaging interactions.
Problem identification and problem-solving skills.
Strong communication and collaborative skills.
Solid organizational skills and ability to manage numerous projects concurrently in an innovative, fast-paced organization.
Demonstrated leadership and initiative, with the ability to work independently as well as collaboratively.
Attention to detail and executional excellence.

Nice To Haves

Background in development of nutritional products.
Interest in developing new products within the sports nutrition product space.
Culinary experience and/or interest.

Responsibilities

Conduct experiments to support product and application development from early testing through product launch.
Support technical needs related to quality, sensory traits, stability, food safety, manufacturability, and product performance.
Work with cross-functional teams to support successful commercialization of new products.
Support Sales and Marketing with samples, prototypes, technical findings, sales materials, and product brochures.
Work with internal and external customers to identify new product opportunities.
Provide technical expertise and product knowledge to support business strategy.
Support new product development from concept and prototyping through testing, scale-up, and commercialization.
Develop new food products and improve existing formulas to meet quality, cost, performance, and customer requirements.
Assist with nutritional analysis, labeling, allergen management, and regulatory compliance.
Prepare and maintain product documentation, including formulas, specifications, standard operating procedures, and batch records.
Support plant trials, first production runs, and troubleshooting during commercialization.