Senior Research Scientist

Senior Research Scientist

The responsibilities of the Senior Research Scientist will include:

• Lead and oversee R&D initiatives focused on enzyme product development and their application in food products.
• Design, optimize, and validate enzyme formulations for a range of food applications, with particular emphasis on bakery products.
• Plan and execute experiments, analyze results, and assess the performance and effectiveness of enzyme solutions.
• Partner with cross-functional teams, including Marketing, Production, and Quality Assurance, to support successful product development and commercialization efforts.
• Monitor emerging trends and advancements in enzyme technology and food science to support ongoing innovation.
• Develop technical reports, presentations, and publications to communicate research outcomes and project updates.
• Provide technical expertise and support to internal stakeholders and external customers.

Salary

$130,000 - $145,000

Benefits Available

Qualifications:
Education & Experience:

• Masters degree I Food Science, Biochemistry, Biology, or a related discipline with 10+ years of experience in the food industry (preferably bakery), specializing in enzyme product development and applications; or
• PhD in Food Science, Biochemistry, Biology, or a related discipline with 5+ years of relevant industry experience in enzyme development and applications within the food sector (preferably bakery).
• Candidates with lower levels of education and experience may be considered for Scientist or Associate Scientist roles.

Technical & Professional Skills:

• Strong understanding of enzyme chemistry, functionality, and their use in food processing applications.
• Knowledge of regulatory requirements governing enzyme products in the food industry.
• Proficiency in experimental design and statistical analysis.
• Demonstrated analytical thinking and problem-solving capabilities.
• Willingness to travel approximately 10-15%.

**If youd like to hear more about this opportunity and others we are currently working on, please contact Mike Ribando at ....

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