Food Scientist

Duration: 9 Months (potential to extend)



Job Description:

Everyone on our Research & Innovation team shares a passion for innovation, new process, new formulations, new packaging and new ways of thinking. By joining this team, you will use your scientific and technologic expertise to bring health through food, meet the needs of consumers and nurture growth in the business. We are currently looking to hire a Food Scientist II based in Louisville, CO.



In this role, you will be responsible for:

Supporting the coffee creamer, RTD coffee and waters businesses with understanding of R&I strategy, category/business strategy and the ability to leverage diverse methods for executing projects
Demonstrate ability to translate new business dynamics to product design

Deliver product productivity, renovation, and innovation programs, including complex programs (new platforms, high visibility programs) while anticipating challenges and building contingencies
Develop product formulas, processing procedures, product, and raw material specifications to deliver consistent, high-quality products that support business objectives
Independently plan and execute bench, pilot, and plant trials for new and improved products, analyze test results and effectively translate these into effective next steps that lead to project successes
Contribute to scoping of new ideas or technical solutions that contribute to R&I and product category strategy

Deliver fundamental training and information sharing to cross functional partners or junior team members; Optimize and/or champion new ways of working
Work closely with procurement, engineering, and our supplier base to identify potential innovation, renovation, and productivity opportunities
Manage heavy documentation work including technical ingredient documentation, manufacturing instructions writing and approvals flow through systems



About You:

Degree in Food Science, Food Engineering, Chemical Engineering, or closely related field preferred (Masters or PhD preferred) with 3+ years of experience in product development in the food industry. Bachelor’s degree in Food Science will be considered in combination with more work experience.

Strong technical skills on product formulation, industrial processes, ingredient functionality, and product-process interactions; preferred in-depth knowledge on dairy and non-dairy protein and functional ingredient technologies and/or coffee processing.
Knowledgeable in ingredient selection, formulation, processing equipment, and operating conditions for liquid-based oil-in-water emulsions
Strong project management/organization and the ability to influence key stakeholders on recommended courses of action.
Excellent communication skills (both written and oral) and the ability to interact with all company functions including R&D, Marketing, Purchasing and Operations.
Comfortable operating in the fuzzy front-end area of innovation and passionate about creating, rapid prototyping, development, and commercialization of ideas under tight timelines.