Food Scientist (Inclusions)

Milwaukee, WI

Posted: 07/17/2023 Industry: Laboratory - Food & Beverage Job Number: 226.23JF Pay Rate: 64,000 - 108,000 Experience:

Job Description

Food Scientist (Inclusions)

The Food Scientist role supports the company’s vision to become the “go to” ingredient supplier for our customer for innovative products and solutions.  Responsibilities will include hands-on product development, commercial scale-ups, ingredient evaluations that meet the functional, flavor, texture, and cost needs of customers.  This position requires that a person be self-driven, have the ability to multi-task, accurately conduct formulation calculations and documentation for those formulations, be efficient in project work, and maintain project information in an organized manner.

Essential Duties and Responsibilities:

  • Independently manage project work in accordance to internal and external customers’ requirements and timelines
  • Manage and investigate new ingredients and alternate vendors of existing ingredients that may be used in the development of inclusion systems
  • Develop or duplicate various products and concepts for new and existing customers. These products and concepts will include both ingredients and finished consumer product prototypes
  • Develop and maintain all project work, formulations, labeling, specifications, and determine and perform appropriate analytical tests for each item
  • Prepare written reports on projects as required
  • Record and keep current project and technical information in appropriate databases
  • Follow projects from laboratory bench level through pilot lab production including supporting writing formula work instructions and supporting the production facilities during scale-up
  • Collaborate with Quality and Production to troubleshoot and solve technical production issues
  • Collaborate with sales and customers to provide technical support for company-developed ingredients and customer manufactured products
  • Travel as appropriate

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Jeff Fee at

JO:  226.23JF


Job Requirements

Technical Qualifications:

  • Bachelor’s or master’s degree in food science or other biological science and 2 to 7 years of related experience
  • Experience with frozen dessert mix formulations, baked items, confectionery ingredients, cultured dairy products, dairy based beverages, non-dairy beverages, sauces, and compound coatings
  • Exposure to working with dairy plant or pilot equipment for processing above applications
  • Fluent in oral and written English
  • Ability to work with company manufacturing, customers, and food consumers
  • Ability to communicate effectively and appropriately with customers, vendors, and other employees of the organization with and without assistance
  • Strong organizational skills and the ability to prioritize while maintaining attention to detail
  • Ability to work as a member of diverse, cross-functional teams
  • Ability to read and interpret documents such as safety rules, production schedules, purchase orders, maintenance instructions, and procedure manuals
  • Ability to work in Microsoft Suite (Power Point, Excel, Word)
  • Ability to learn new software such as formula development software and production ERP software.
  • Self-initiative, planning skills, and abilities a must
  • Self-motivated, resourceful, creative, teachable
  • Ability to multi-task and manage time
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
  • Ability to interpret a variety of specifications and information furnished in written, oral, diagrammatic, or schedule form.
  • Ability to add, subtract, multiple, and divide in all units of measure, using whole numbers common fractions, and decimals
  • Ability to compute percent, density, ratio, and rate
  • There are no supervisory responsibilities in this role

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Jeff Fee at

JO:  226.23JF

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