Senior Food Applications Scientist

EVERY™•San Francisco, CA

1d•$115,000 - $135,000

About The Position

The Senior Food Scientist is part of EVERY’s research and development team and focuses on customer support, technical onboarding, troubleshooting, and formula development. The role manages the egg-white replacement bakery portfolio and supports innovation and optimization of ingredients in finished food applications. This includes developing finished products, conducting foundational functionality studies, and applying knowledge of EVERY materials to internal and customer product development. The position combines expertise in food science and chemistry with an understanding of product and process development in the food industry and a customer-centric approach. It works with customers and other stakeholders, develops and optimizes formulations, analyzes ingredient performance, and communicates findings to inform product and process improvements.

Requirements

Advanced degree (MS or PhD) in Food Science, Chemistry, or a related field; preference for Food Science.
5+ years of hands-on experience in food ingredient or CPG R&D, with strong familiarity in bakery and/or confectionery applications.
Expertise in product development, specification writing, process development, and laboratory techniques.
Experience interacting with customers and presenting, ideally in B2B food ingredient relationships; polished and professional presentation skills.
Experience participating in food ingredient product development to optimize quality attributes, including organoleptic and textural functions in finished applications.
Ability to lead projects, multitask, manage timelines in a fast-paced environment, adapt to shifting priorities, and collaborate effectively with cross-functional teams.
Familiarity with statistical analysis and using statistics to interpret data.
Excellent problem-solving skills and an executor, get-things-done mindset.
Exceptional written and verbal communication skills.
Legal authorization to work in the United States; employment visa sponsorship is not available.

Nice To Haves

PhD in Food Science with 3+ years of industrial experience in food protein ingredients/products R&D or applications.
Experience working externally with B2B partners and vendors.
Prior experience in egg replacers and/or plant-based food.

Responsibilities

Meet with leads, customers, and other third parties to share data and best practices and assist them in using EVERY ingredients; potentially develop and test formulations for customers.
Manage and optimize the solution set and technical know-how for using EVERY materials to replace egg white in bakery and confectionery applications.
Design and execute experiments to optimize ingredient usage, cost savings, and performance in finished food applications, particularly bakery and confections.
Relate product performance—including flavor, color, and texture—to ingredient molecular structures and potential byproducts.
Apply chemistry methodologies and principles to build foundational understanding of ingredient function in applications and connect it to measurable physicochemical characteristics.
Use advanced statistical methods to analyze data and identify correlations that drive ingredient performance.
Conduct rigorous data analysis and present findings to stakeholders with actionable insights for product and process improvements.
Monitor industry trends, technologies, and regulatory requirements to help ensure processes and products meet high standards.