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What You'll Do:

Design and develop new product formulations, lead portfolio renovation, and address customer product needs across sauces and meal solutions. Execute the full development cycle, including feasibility assessments, prototype development, costing, benchtop and pilot plant trials, supervision of plant trials, recipe and plant documentation, label development, technical approval, shelf-life assessment, and technical support for initial plant production. Manage multiple projects simultaneously, ensuring adherence to commercial timelines. Build strong relationships and collaborate with internal and external partners to optimize product development, evaluate technical problems, and recommend corrective actions. Perform other duties assigned that support the overall success of the team, department, or organization. This may include participating in cross-functional initiatives, contributing to process improvements, or assisting with special projects as needed. This list is intended to describe the general nature and level of work performed. This is not an exhaustive list of all responsibilities required for this role. What You Bring -

Skills/Competencies:

Solid grounding in food chemistry, ingredient functionality, formulation science, and food processing technology. Proficiency in benchtop and pilot-scale prototyping, costing, shelf-life evaluation, and commercialization experience Working knowledge of Design of Experiments (DOE) and analytical/sensory testing methods. Working knowledge of analytical testing methods and equipment Familiarity with food safety, regulatory, and labeling requirements. Strong written and verbal communication with the ability to influence across all levels of the organization. Effective project management, organization, and prioritization across concurrent assignments. Analytical thinking and structured problem-solving. Collaborative, adaptable, and comfortable pivoting as business needs change. Product lifecycle management (PLM) and formulation/specification systems. Microsoft Office suite (Excel, Word, PowerPoint) for data analysis, documentation, and presentations.

Education/Experience/Qualifications/Certifications:

BS/MS in Food Science, Food Engineering, Chemical Engineering, Minimum 3 years of experience required in a technical function, or food related role. Solid understanding of food chemistry, analytical testing, formulations, and processing used in food manufacturing. Product development and commercialization experience. Understanding of ingredient functionality and interrelationship of ingredients and process. Strong communication skills, organizational, problem solving and analytical skills. Good interpersonal skills with the ability to work effectively with individuals and groups at all levels of the organization. Strong understanding of Design of Experiments Willingness and flexibility to adapt to changing business needs and deadlines.\nAbility to exhibit a professional businesslike appearance and demeanor.

Physical Requirements and Work Conditions:

Ability to remain in a stationary position (sitting or standing) for extended periods while working on a computer. Frequent use of hands and fingers for typing, writing, and handling documents and office equipment. Visual acuity to review detailed reports, specifications, compliance documentation, and sustainability data on screens and in print. Adequate hearing and speech to communicate effectively in person, via phone, and during virtual meetings. Ability to move throughout office, laboratory, pilot plant, and manufacturing environments. Ability to wear required personal protective equipment (PPE), including safety glasses, hearing protection, hard hats, hair restraints, and steel-toed footwear as required. Regular, predictable, in-person attendance on the business days the Company requires in-person attendance at the lab facility or corporate office as work requires. (In-person attendance is optional on the other workdays unless work timelines require in person attendance.) For non-required-in-person attendance days, employees are expected to be present and engaged during the designated work hours for this role. Ability to lift, carry, push, or pull up to 30 - 50 pounds during product testing, pilot plant activities, and manufacturing trials. Approximately 30% travel, including regular visits to the corporate headquarters in Schaumburg, IL, manufacturing facilities, and external partners as needed.

Compensation & Benefits:

The annual salary range is $84,900 - $100,000

Note:

Compensation is based on a number of factors including market location and may vary depending on job-related knowledge, skills and experience. This role is eligible for a Short-Term Incentive Bonus A full range of medical, dental, vision, 401K plus up-to-four percent (4%) match, profit sharing, wellness program, paid parental leave, long-term-care insurance, critical accident insurance, short- and long-term disability and education assistance are also available. 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Find & Apply For Food and Agricultural Scientist / Technologist Jobs in Mount Prospect, Illinois

Product Development Food Scientist