Food Scientist

Location: Janesville, WI

The Food Scientist will apply chemistry, biology, and other sciences to study food products and processes, ensuring that food is safe, nutritious, and appealing.

The ideal candidate will have experience working in the candy (confections) industry.

This position offers a hybrid schedule, working onsite 3-4 days a week. Hotel accommodations are provided for candidates who live 1 hour or more away during onsite days.

Hours:

• 1st shift, Monday-Friday
• Must be available to work as early as 4:00 AM-5:00 AM as needed

• Product Development: Create new food and beverage products based on consumer trends and feedback. This includes experimenting with ingredients, flavors, and textures to develop recipes and formulas.
• Quality Control: Test raw ingredients and finished products for quality, safety, and nutritional value. This involves checking for contamination, ensuring products meet specifications, and assisting with quality assurance programs.
• Food Processing and Manufacturing: Design and improve the efficiency of food production processes, including processing, packaging, and delivery methods. This may involve working with engineers and plant operators.
• Partner with Quality, Production, and Marketing to ensure successful scale-up and launch of products.
• Support pilot plant trials and full-scale manufacturing runs.
• Research: Conduct studies on the chemical, physical, and microbiological properties of food to improve preservation techniques, nutritional content, and shelf life.
• Compliance and Safety: Ensure that all food manufacturing processes and products comply with government regulations, industry standards, and food safety protocols.
• Sustainability: Research and develop more sustainable methods for food production, including waste management, efficient resource use, and creating alternative food sources.
• Collaboration: Work with cross-functional teams, including marketing specialists, production staff, and engineers, to resolve product development issues.

A bachelor's degree in food science, microbiology, chemistry, or a related field.

• Strong knowledge of food safety principles, HACCP, and regulatory compliance.
• Experience in scaling formulations from lab to production.
• Excellent organizational, problem-solving, and analytical skills.
• Strong communication skills, with the ability to collaborate across cross-functional teams.
• At least 1-3 years of food industry experience demonstrating success in product development and R&D.