The Food Scientist supports the development, optimization, and commercialization of high-quality food products that align with business objectives and customer needs. This role partners cross-functionally to move product concepts from bench-top development through plant trials and production launch, applying technical expertise, sound judgment, and disciplined project execution.

COMPENSATION: 90K - 120K/yr (Depending On Experience)

KEY QUALIFICATIONS:

Food science knowledge, including ingredient functionality, ingredient interactions, and sensory evaluation techniques.
Ability to manage multiple priorities, projects, and deadlines in a fast-paced environment.
Strong communication and collaboration skills across functions, leadership levels, and customer teams.
Strong organization, initiative, and follow-through with the ability to work independently.
Project management skills to advance product development initiatives from concept to completion.

CORE RESPONSIBILITIES:

Develop and execute product development plans, timelines, experiments, and prototypes.
Lead bench-top development, sensory evaluation, plant trials, and initial production runs.
Drive product and process improvements, including reformulation, cost optimization, and commercialization support.
Partner with cross-functional teams, customers, suppliers, and consumer research partners to support product innovation.
Maintain accurate records and ensure compliance with food safety, quality, sanitation, and company requirements.

EXPERIENCE & CAPABILITIES:

Bachelor’s or master’s degree in food science with 5–7 years of food industry experience, or an equivalent combination of education and experience.
Technical knowledge of ingredient functionality, sensory evaluation, product formulation, and commercialization.
Strong project management, analytical thinking, communication, and business recommendation skills.
Proficiency with Microsoft Office applications and the ability to manage work independently with sound judgment.

Ruiz Foods

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Food Scientist