Sr Principal Scientist, R&D - Protein Chemist

Job description

​​Apply your knowledge of protein functionality (e.g., emulsification, gelation, water binding) to improve food texture, stability, and performance. ​Lead formulation and application work using dairy and meat proteins in products such as sauces, snacks, desserts, cheese, dairy-based beverages, and meat systems.

Additional experience or ability to translate knowledge to plant-based proteins is a plus. ​Partners with Product Development, Process Engineering, Nutrition, Regulatory, and Marketing teams to support product innovation from concept through commercialization. ​Evaluate new protein ingredients and technologies from suppliers and academic partners; identify opportunities for joint research and technology scouting. ​Support scale-up and manufacturing by addressing protein-related processing challenges. ​Develop and maintain a deep understanding of the protein ingredient landscape, including emerging technologies (e.g., enzymatic modification, fermentation-derived proteins, hybrid protein systems). ​Design and execute experiments to generate data on protein behavior under various processing and storage conditions. ​Maintain detailed documentation of experimental protocols and results. ​Prepare and file

Invention Disclosure Forms (IDFs) to document novel technologies and support patent filings; conduct patent landscape analyses to assess freedom-to-operate, competitive activity, and whitespace opportunities, and translate findings into actionable R&D and innovation strategy ​Stay current on protein science, food regulations, and consumer trends to inform application strategies and maintain relevant external network​ ​​Bachelor's with minimum

• 8 years relevant industry experience OR Master's with minimum
• 7 years relevant industry experience OR PhD with minimum
• 6 years of relevant industry experience in applied protein chemistry or food formulation, with a focus on dairy and/or meat proteins.

Degree in Food Science, Biochemistry, Dairy/Meat Science, or a related field is highly preferred. ​Fundamental understanding of protein structure, from the primary amino acid sequence through secondary, tertiary, and quaternary structures. ​Strong understanding of how proteins behave in real food systems and during processing.

Physical demands include but are not limited to: ​​Work is performed in an R&D Innovation Center laboratory, with occasional pilot plant exposure. ​Ability to lift, carry, push, or pull materials and equipment up to 50 lbs (e.g., ingredient containers, lab apparatus, sample boxes). ​Frequent use of hands for fine motor tasks such as measuring, weighing, labeling, and operating laboratory instruments. ​Frequent repetitive motion, including handling tools, containers, and data entry. ​Occasional bending, crouching, or stooping to access low storage, equipment, or sample placement. ​Must be able to wear and utilize required Personal Protective Equipment (PPE), including lab coats, gloves, hairnets, safety glasses, and hearing protection where applicable.