Food Scientist

We're seeking a Food Scientist to support ingredient-focused initiatives across research and development. This role plays a key part in evaluating raw materials, supporting product development, and partnering cross?functionally to ensure ingredient integrity, compliance, and operational efficiency. The ideal candidate brings a strong foundation in food science principles, excellent documentation practices, and the ability to communicate effectively with both internal teams and external partners. Key Responsibilities Apply foundational knowledge of food ingredients and raw materials, with a focus on their functionality and application within beverage and food systems. Lead and support projects related to ingredient optimization, supplier updates, cost improvement initiatives, supply continuity, and production-related challenges. Collaborate closely with product development teams and multiple R D disciplines, including sensory, ingredients, nutrition, regulatory, flavor technology, process engineering, chemistry, and microbiology. Partner cross?functionally with departments outside of R D, such as Quality, Procurement, and Operations, to ensure alignment on ingredient requirements and business objectives. Maintain accurate and detailed documentation, including entering ingredient data into internal systems and databases in accordance with established procedures. Execute and document laboratory work when ingredients are evaluated or tested internally, ensuring clear, thorough, and compliant records. Follow standard operating procedures (SOPs) and contribute to the development, revision, and improvement of SOPs related to ingredient management and job-specific functions. Provide training, guidance, and knowledge-sharing support to cross?functional partners as needed. Communicate directly with external vendors and suppliers to obtain required technical documentation, specifications, and supporting materials in a timely manner. Support continuous improvement efforts by identifying opportunities to enhance documentation accuracy, workflows, and cross?team collaboration. Qualifications Bachelor's degree in Food Science, Chemistry, Biology, or a related scientific discipline. Proven understanding of food and beverage ingredients and their functional applications. Experience working in an R D, food science, or ingredient-focused role within the food or beverage industry. Strong organizational skills with the ability to maintain precise records and manage multiple projects simultaneously. Working knowledge of laboratory practices, ingredient databases, and regulated documentation environments. Excellent written and verbal communication skills, with the ability to interact effectively across technical and non?technical teams. Demonstrated ability to collaborate cross?functionally and manage external supplier communications professionally. Familiarity with regulatory, quality, and compliance considerations related to food ingredients is preferred. Determining compensation for this role (and others) at Vaco/Highspring depends upon a wide array of factors including but not limited to the individual's skill sets, experience and training, licensure and certifications, office location and other geographic considerations, as well as other business and organizational needs. With that said, as required by local law in geographies that require salary range disclosure, Vaco/Highspring notes the salary range for the role is noted in this job posting. The individual may also be eligible for discretionary bonuses, and can participate in medical, dental, and vision benefits as well as the company's 401(k) retirement plan.