Sr. Food Scientist I presso Mizkan America, Inc.

Based in Mount Prospect, IL, Mizkan America is a subsidiary of the Mizkan Group, a global, family-owned company that has been Bringing Flavor to Life™ for over 220 years. As one of the leading makers of vinegars, condiments and sauces in the United States, Mizkan America maintains 12 manufacturing facilities that serve the retail, foodservice, specialty-Asian and food-ingredient trade channels. We are committed to following our two core principles: continuously challenging the status quo and delivering only the finest products for our customers. Our leadership seeks out, embraces and implements ideas for improvement from all of its employees. Transparency and accountability are two key factors that drive our company’s overall management approach.

We are looking for people who are seeking to deliver their best so that we can deliver ours. Above all, we’re dedicated to maximizing the potential of our greatest assets—our team members. That’s reflected in our ongoing commitment to recruit, develop, reward and retain our talented, multicultural workforce. We hope to see you as part of our team’s future success!

COMMENTS:  This job description reflects assignment of essential functions.  It does not prescribe or restrict the tasks that may be assigned.

SUMMARY: Ready to make tasty food that enhances consumers experience?  

We’re seeking a Sr. Food Scientist I with culinary expertise to lead the development of projects working with cross functional teams from concepts to commercialization This role is ideal for a scientifically curious, creatively driven professional who thrives at the intersection of culinary artistry, food science, and consumer insights. The Sr. Scientist I will lead the design and execution of new product concepts, breakthrough technologies, and process improvements that set us apart in the marketplace.

The ideal candidate will be passionate about food, highly collaborative, organized, and experienced in both lab and kitchen environments.  

KEY RESPONSIBILITIES:

• Leads product development from ideation through culinary recipe development to scalable formulas that deliver desired taste, texture, nutritional value, and cost efficiency.
• Generates and champions disruptive product ideas, ingredient technologies, and processing methods that align with strategic growth platforms
• Translates culinary trends and consumer insight results into novel product ideas using culinary expertise, ingredient knowledge, formulation, and processing skills.
• Responsible for leading and supporting product innovation, portfolio updates, quality improvements, and cost optimization.
• Leads projects from concept to launch, coordinating with internal plants or co-man teams to ensure successful commercialization.
• Partners with procurement to identify new ingredients and suppliers, assess associated risks, and implement change plans.
• Utilizes advanced processing expertise, experimental design, and data interpretation skills to make informed technical decisions and provide recommendations to cross-functional teams.
• Conducts benchtop, pilot plant, and scale-up activities in collaboration with R&D team members and cross-functional teams to achieve successful outcomes.

QUALIFICATIONS:

• Education: Bachelor’s or Master’s degree in food science, Culinary Science, Chemical Engineering or a related field.  Culinary school training or certification is a strong plus.
• Experience: 5+ years of experience in food product development, preferably in a CPG or Foodservice environment.
• Proven track record of bringing innovative products or technologies from concept to commercialization.
• Knowledge:
  • Have experience and expertise working with Hot Filled, Low Acid Canned Foods, Acidified or Non-Acidified Food products.
  • Strong understanding of ingredient functionality, interactions and food safety.
  • Advanced project commercialization process and management, including project milestone development, scale-up, margin/costs, commercialization process and activities.
  • Knowledgeable with Fat-in-water system is a plus.
  • Strong creative mindset with the ability to “connect the dots” across science, culinary, and consumer insights
• Skills:
  • Proficiency in advanced analytical, problem-solving, communication, and presentation abilities.
  • Proficiency in using laboratory equipment.
  • Experienced in Specification systems.
  • Proficiency with different sensory evaluation methodologies.
  • Ability to apply strategic thinking, data analysis, to suggest and demonstrate innovative solutions.
  • Ability to work collaboratively in a high functioning environment and able to manage multiple projects simultaneously.
  • Ability & willingness to travel up to 30%

The annual base salary for this position ranges from $98,800 to $128,300.

Compensation is based on a number of factors including market location and may vary depending on job-related knowledge, skills and experience. Short-Term Incentive and other forms of compensation may also be provided as part of a total compensation package.

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.

#LI-KD1