Senior Food Applications Scientist

5+ years of hands-on experience in food ingredient or CPG R&D, with strong familiarity in bakery and/or confectionery applications.

Proven expertise in product development, specification writing, process development, and laboratory techniques.

Experience with customer interaction and presentation, ideally in a B2B relationship related to food ingredients.  Polished and professional presentation skills.

Experience participating in food ingredient product development to optimize quality attributes such as organoleptic and textural functions in finished applications.

Familiarity with statistical analysis and using statistics to interpret data.

PhD in food science with 3+  years of industrial experience in food protein ingredients/products R&D or applications.

The Senior Food Scientist plays a crucial role on our research and development team, focusing on providing customer support through technical onboarding, trouble shooting, and formula development, management of the egg white replacement in bakery portfolio of solutions, and the innovation and optimization of food ingredients in finished applications, developing finished products, running foundational functionality studies, and applying foundational understanding of EVERY materials to optimize internal and customer product development.

This position requires a blend of expertise in food science, chemistry, a comprehensive understanding of product and process development within the food industry, and a customer-centric mindset.

Meet with leads, customers, and other third parties to share data, best practices, and assist them in using all of EVERY ingredients.  Potentially develop and test formulations on the behalf of customers.

Manage and optimize the solution set and technical know how of using EVERY materials to replace egg white in bakery and confections.

Design and execute experiments for optimization of ingredient usage, cost savings, and performance in various finished food applications with particular focus on bakery and confections.

Provide technical expertise to build the relationship between product performance such as flavor, color, and texture to the molecular structures of ingredients and any potential byproducts.