Sr Principal Scientist, R&D - Protein Chemist

Kraft Heinz•Glenview, IL

3d•Hybrid

About The Position

Kraft Heinz’s Next Generation Ingredients R&D team is seeking an experienced applied protein chemist to work at the R&D Innovation Center in Glenview, Illinois. The role provides senior technical leadership in developing innovative food products that use the functional and nutritional benefits of dairy and meat proteins. The scientist applies protein chemistry expertise to product design and process optimization, and provides strategic direction on protein ingredients and ingredient/process interactions across the Kraft Heinz portfolio. The position combines laboratory and business-facing work and requires technical depth, curiosity, and strong communication and collaboration skills. The role leads formulation and application work across products including sauces, snacks, desserts, cheese, dairy-based beverages, and meat systems; experience translating this work to plant-based proteins is a plus. The scientist collaborates with Product Development, Process Engineering, Nutrition, Regulatory, and Marketing teams from concept through commercialization; evaluates ingredients and technologies from suppliers and academic partners; and supports scale-up and manufacturing. The role also develops knowledge of emerging protein technologies, designs and executes experiments, documents findings, and contributes to intellectual property and innovation strategy through invention disclosures and patent landscape analyses. The position is based at the Kraft Heinz R&D Innovation Center in Glenview, IL, in a hybrid work environment. Employees may work virtually up to two days per week and are expected to work on site at least three days per week. Work takes place primarily in an R&D laboratory, with occasional pilot plant exposure. Physical requirements include handling materials and equipment up to 50 pounds, frequent fine-motor and repetitive tasks, occasional bending or crouching, and use of required personal protective equipment.

Requirements

Bachelor’s degree and at least 8 years of relevant industry experience, or a master’s degree and at least 7 years, or a PhD and at least 6 years, in applied protein chemistry or food formulation focused on dairy and/or meat proteins.
Fundamental understanding of protein structure, from primary amino acid sequence through secondary, tertiary, and quaternary structures.
Strong understanding of protein behavior in real food systems and during processing.
Deep expertise in protein characterization and protein-based ingredient interactions, including protein-protein, protein-carbohydrate, and protein-lipid interactions, and the analytical and modeling approaches used to study them.
Experience with adjacent ingredient fundamentals and their interactions with proteins, dairy and non-dairy ingredients, and/or enzymes.
Strong grasp of food industry trends, consumer preferences, and regulatory requirements.
Experience with pilot plant trials, ingredient functionality testing, and cross-functional product development.
Excellent problem-solving skills and ability to translate science into practical solutions.
Excellent communication and collaboration skills, including the ability to work with cross-functional teams and engage non-technical audiences.
Ability to prioritize and manage complexity, navigate ambiguity, and think creatively.
Strong external industry network and experience establishing and leading collaborative research with outside partners.
Ability to lift, carry, push, or pull materials and equipment up to 50 pounds; perform frequent fine-motor and repetitive tasks; occasionally bend, crouch, or stoop; and wear required PPE.

Nice To Haves

Degree in Food Science, Biochemistry, Dairy/Meat Science, or a related field is highly preferred.
Experience or ability to translate protein application knowledge to plant-based proteins.

Responsibilities

Apply protein functionality knowledge, including emulsification, gelation, and water binding, to improve food texture, stability, and performance.
Lead formulation and application work using dairy and meat proteins across sauces, snacks, desserts, cheese, dairy-based beverages, and meat systems.
Collaborate with Product Development, Process Engineering, Nutrition, Regulatory, and Marketing to support product innovation from concept through commercialization.
Evaluate protein ingredients and technologies from suppliers and academic partners, and identify opportunities for joint research and technology scouting.
Support scale-up and manufacturing by addressing protein-related processing challenges.
Develop and maintain knowledge of the protein ingredient landscape, including enzymatic modification, fermentation-derived proteins, and hybrid protein systems.
Design and execute experiments to assess protein behavior under different processing and storage conditions, and maintain detailed documentation of protocols and results.
Prepare and file Invention Disclosure Forms to document novel technologies and support patent filings.
Conduct patent landscape analyses to assess freedom to operate, competitive activity, and whitespace opportunities, and translate findings into R&D and innovation strategy.
Stay current on protein science, food regulations, and consumer trends to inform application strategies and maintain an external network.