Sr. Scientist or Principal Carbohydrate Scientist

Springfield, IL

Posted: 11/27/2018 Industry: Laboratory - Food & Beverage Job Number: 511.18MR Pay Rate: 85,000 - 140,000

Sr. Scientist or Principal Carbohydrate Scientist

The carbohydrate research group of company is actively seeking an individual to serve as a Principle Carbohydrate Scientist.  This person will have in-depth knowledge of cereal (grain) science and carbohydrate chemistry and will lead development of carbohydrate-based ingredients.  This position will provide technical and project leadership across carbohydrate platform at the company.  The position will lead and participate on cross functional teams to develop new ingredients and systems and steer them to commercialization.  He/she will add value to ingredient by providing a detailed understanding of the chemistry, characterization and functionality of carbohydrate ingredients and complexes.  In addition, the Principle Carbohydrate Scientist will possess the ability to identify, study, and recognize ingredient interactions on a molecular level to direct the optimization of taste, texture and other properties.  He/she will support customers through an in depth understanding of functionality of carbohydrate ingredients and spur advancements of carbohydrates in the broader food industry.

This position will drive knowledge of the structure-function relationship of carbohydrates ingredients in food systems to propel product innovation while maximizing functionality of existing ingredients.  Job responsibilities to include:

  • Drive projects by providing project leadership and direction in both applied science and new product development in carbohydrates. Ensure instrumental characterization and structure function understanding are leveraged appropriately.  Provide through leadership on projects within and outside of area of responsibility
  • Utilize advanced scientific techniques – including advanced microscopy, spectroscopic imaging, and colorimetry, rheology to characterize new and existing ingredients/systems at molecular level, and understand or predict an interaction and functionality of carbohydrate entities in complex food systems
  • Leverage scientific principles to proactively develop and progress ideas and solutions for new product development and improvement of existing products to drive business growth
  • Develop materials to communicate structure and function of carbohydrate ingredients both internally and externally
  • Work interactively with other groups including process development, applications, and business groups and external customers
  • Design experiments to promote the understanding of carbohydrate ingredients and their interaction in food applications
  • Mentor younger scientists in the group to develop their scientific and career aspirations and provide guidance in their matrix environment
  • Develop scientific knowledge in the areas of carbohydrate technology (especially in food applications) by keeping up-to-date on scientific publications, competition knowledge, asking questions, and working with other experts
  • Develop relationship and interface with relevant trade associations and universities
  • Ensure safe working practice in research labs, pilot plants, and manufacturing facilities to meet or exceed safety goals

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

JO:  511.18MR



  • For the Senior Scientist level, 6+ years of related experience, advanced degree preferred
  • For Principal level, Master’s or PhD in chemistry, food science, material science, engineering or a related field with 10+ years of relevant experience of process and product development experience in the area of natural polymers, cereal based (Grain) ingredients, carbohydrate chemistry, sweeteners, or food texturants
  • Experience in advanced microscopy techniques, chemistry, particle characterization and analytical methodology. Strong understanding of research methods and scaling up of process/product
  • Must be able to communicate effectively and lead technical teams within a matrix environment, including regular interface with production and commercial leadership
  • Strong understanding and ability to oversee and secure intellectual property related to carbohydrates ingredients that are used in the area of Food, Beverages, Nutrition, Health and Wellness, Animal Nutrition and functional foods, including use as dietary supplements

Key Competencies desired:

  • Experience in project management and with demonstrated ability to push projects over the finish line with sound planning and persistent execution
  • Ability to lead cross-functional matrixed-type team of scientists, engineers and business teams to deliver on research goals
  • Possess ability to manage and prioritize on multiple projects in a fast-paced research environment
  • Ability to define problems, collect data, establish facts, and draw valid conclusions from complex experimental outcomes
  • Ability to construct a robust experimental design based on statistical principles
  • Possess strong written and verbal communication ability to deliver message on complex subject matter and technical outcomes
  • Entrepreneurial, self-motivated and passionate individual who is able to drive excellence by executing and building best practices in projects execution, R&D laboratory practices and safety
  • Must possess good interpersonal skills and the ability to work and relate directly to individuals from the areas of marketing, sales, commercial, and production and on cross functional teams
  • Flexible and able to adapt to changing priorities and marketplaces
  • This position will require approximately 30% travel

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

JO:  511.18MR


Mary Rigas
Section Manager/ Sr. Technical Recruiter

I specialize in connecting talent within the Food and Beverage Industry and proud to be part of CPS, Inc., which is on Forbes Top 20 Recruiting Firms list for 2017.

Being a manager and senior recruiter in the Food & Beverage group, our specialties include product development, quality, nutrition, regulatory, sensory, flavor development and application from entry level to executive.

I am part of a team of seven which provides more positions for candidates to consider and more candidates for client companies to consider.  We pride ourselves in building long lasting relationships and assisting both candidates and client companies in achieving their goals.

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