Sr Principal Scientist, R&D - Protein Chemist

The Kraft Heinz Company•Glenview, IL

6d•$120,800 - $151,000•Hybrid

About The Position

Kraft Heinz’s Next Generation Ingredients R&D team is seeking an experienced applied Protein Chemist to join its team at the R&D Innovation Center in Glenview, Illinois. The role provides senior technical leadership in developing high-quality food products that use dairy and meat proteins. The scientist applies expertise in protein chemistry to inform product design, optimize processes, and shape strategy concerning ingredient interactions and protein ingredients across the Kraft Heinz portfolio. The position combines laboratory research with business-facing collaboration and requires strong technical expertise, curiosity, communication, and collaboration skills. The role leads formulation and application work using dairy and meat proteins in products including sauces, snacks, desserts, cheese, dairy-based beverages, and meat systems. It also involves designing and conducting experiments, evaluating ingredient technologies, supporting scale-up and manufacturing, monitoring the protein ingredient landscape, maintaining experimental records, and contributing to intellectual property and innovation strategy. The scientist partners with Product Development, Process Engineering, Nutrition, Regulatory, and Marketing teams from concept through commercialization, and maintains awareness of protein science, food regulations, and consumer trends. The position is based at the Kraft Heinz R&D Innovation Center in Glenview, IL, in a hybrid 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 is 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 stooping, and use of required personal protective equipment. The new-hire base salary range is $120,800 to $151,000. The position is eligible for a performance-based bonus. Benefits include healthcare coverage and programs related to wellbeing, paid time off, company holidays, leave, flexible work arrangements, training, employee assistance, family support, retirement savings, life and accidental death and dismemberment insurance, and disability coverage.

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 interactions, particularly ingredients related to proteins, dairy and non-dairy systems, 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.
Demonstrated ability to prioritize and manage complexity, navigate ambiguity, and think creatively.
Strong external industry ecosystem and experience establishing and leading collaborative research with outside partners.

Nice To Haves

Degree in Food Science, Biochemistry, Dairy/Meat Science, or a related field is highly preferred.
Experience with, or ability to translate protein 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 in sauces, snacks, desserts, cheese, dairy-based beverages, and meat systems.
Partner with Product Development, Process Engineering, Nutrition, Regulatory, and Marketing teams to support product innovation from concept through commercialization.
Evaluate new 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 emerging technologies such as enzymatic modification, fermentation-derived proteins, and hybrid protein systems.
Design and execute experiments to generate data on protein behavior under different processing and storage conditions.
Maintain detailed documentation of experimental 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 actionable R&D and innovation strategy.
Stay current on protein science, food regulations, and consumer trends to inform application strategies and maintain a relevant external network.