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Food Scientist II Monticello, Minnesota | Full-Time |

Exempt Supervisor:

Director of Research & Development About the Opportunity Karlsburger Foods is seeking a Scientist II to lead mid-complexity product-development and commercialization projects with significant autonomy. This role applies advanced knowledge of ingredient functionality, food chemistry, processing, and sensory science to develop and optimize savory food systems, including dry powders, seasonings, bases, bouillons, concentrated broths and stocks, sauces, gravies, and paste products. What You'll Do - Essential Functions and Responsibilities

• Lead a portfolio of approximately 4-6 concurrent new-product, optimization, cost-savings, quality-improvement, or troubleshooting projects from bench development through commercialization.
• Define technical problems and success criteria, generate multiple solution pathways, and use hypothesis-driven experiments and design-of-experiments approaches to optimize products and processes.
• Apply advanced knowledge of ingredient functionality, interaction effects, food chemistry, processing, sensory science, water activity, pH, emulsification, powder flow, and moisture control.
• Plan and execute bench, pilot, plant, shelf-life, and sensory evaluations; analyze results and translate findings into clear technical recommendations.
• Lead plant trials and product validations in dry and wet processing environments, partnering with Operations and Quality to resolve scale-up and manufacturing challenges.
• Prepare complete commercialization documentation, including approved formulas, batching instructions, specifications, process parameters, trial reports, risk assessments, and stage-gate materials.
• Evaluate supplier technical information, engage external technical partners, and identify ingredient alternatives or data gaps.
• Manage formulation cost implications and cost-of-goods targets while protecting sensory performance, quality, safety, regulatory compliance, and manufacturability.
• Present technical findings to scientific and non-scientific audiences and proactively communicate project risks, resource constraints, and launch implications.
• Mentor R&D technicians and early-career scientists and lead cross-functional project meetings for assigned projects. Required Qualifications
• Bachelor's degree in Food Science, Food Engineering, Chemistry, Cereal Science, Dairy Science, or a closely related field.
• Typically 5 or more years of progressive food product-development experience, or an equivalent combination of advanced education and relevant experience.
• Demonstrated success leading products from bench development through pilot trials and commercial manufacturing.
• Strong formulation and process-development capability in savory food systems, including dry powders, seasonings, bases, bouillons, concentrated broths or stocks, sauces, gravies, or paste products.
• Working knowledge of sensory evaluation, structured experimental design, data interpretation, ingredient functionality, shelf-life evaluation, food safety, allergens, GMP, HACCP, and regulatory labeling requirements.
• Ability to manage multiple projects independently, solve moderately complex technical problems, influence cross-functional partners, and communicate effectively with technical and non-technical audiences. Preferred Qualifications
• Master's degree in Food Science or a related discipline.
• Experience with powder blending, powder flow, agglomeration, moisture control, spray drying, aseptic processing, retort processing, or other relevant manufacturing technologies.
• Experience using DOE, managing stage-gate deliverables, collaborating with suppliers or customers, and developing products subject to SQF, FDA, USDA, Organic, Kosher, Non-GMO, gluten-free, or similar requirements. Tools and Technology
• Microsoft Office Suite, including advanced Excel and PowerPoint capabilities; project-management platforms; specification systems; document repositories; and product-development or PLM systems.
• Laboratory and pilot-scale mixing, blending, heating, homogenization, filling, and powder-processing equipment used in dry and wet food systems.
• Analytical, sensory, data-analysis, and experimental-design tools that may include pH and water-activity meters, moisture analyzers, viscometers, sieves, temperature and density instruments, sensory evaluation systems, and DOE or statistical-analysis software.

Work Environment This position works in laboratory, pilot, and manufacturing environments and requires the safe use of applicable equipment and personal protective equipment. The role may require standing for extended periods, tasting food products when safely permitted, and lifting or carrying up to 25 pounds, with or without reasonable accommodation. Occasional business travel of up to approximately 20% may be required. Equal Employment Opportunity Karlsburger Foods is an equal opportunity employer. Employment decisions are made without unlawful discrimination on the basis of any status protected by applicable law. Qualified applicants and employees may request reasonable accommodation for the application process or to perform the essential functions of the position by contacting Human Resources. Ready to bring food science to life? Apply through the job board where this opportunity is posted.

Pay:

$65,000.00 - $90,000.00 per year

Work Location:

In person