R&D Food Scientist


St. Louis
Permanent
USD75000 - USD85000
Technical Operations
PR/541987_1748663498
R&D Food Scientist

A leading snack food company is seeking a Food Scientist to join its dynamic Product Development team. This is a unique opportunity to work in a collaborative, innovation-focused environment where your ideas and expertise will directly shape the future of better-for-you snacking. This role is based in the St. Louis metro area and plays a key part in developing new products, improving existing ones, and driving innovation across multiple bakery facilities.

What You'll Be Doing:

  • Lead the development of new food products from concept through commercialization, including benchtop formulation, sensory testing, and plant trials.
  • Apply your technical knowledge to identify and implement new ingredient technologies that support innovation and business growth.
  • Conduct ingredient evaluations, comparative analyses, and sensory studies to support product development decisions.
  • Collaborate with suppliers to source and qualify new ingredients, troubleshoot challenges, and identify cost-saving opportunities.
  • Translate product concepts into scalable, manufacturable formulas that meet nutritional, sensory, and regulatory requirements.
  • Work closely with Engineering and Operations to scale up products from lab to full production, ensuring smooth plant startups and successful commercialization.
  • Maintain detailed documentation of formulations, trial results, and process parameters to support knowledge transfer and training.
  • Stay current with industry trends, emerging technologies, and consumer preferences to continuously enhance product offerings.

What You Bring:

  • Bachelor's degree in Food Science, Food Technology, or related field
  • 3+ years of experience in food product development (bakery experience preferred)
  • Strong understanding of ingredient functionality, food chemistry, and processing
  • Experience with benchtop formulation and scale-up
  • Excellent project management and interpersonal skills
  • Familiarity with nutrition databases (e.g., Genesis) and regulatory labeling
  • Willingness to travel up to 20

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