Ingredion

2 days ago

Senior Food Scientist, Snacks & Bakery Product Development and Food Design

✓ Verified Job

Canonical indexed version, validated from employer's careers page.

Source: Company careers pageValidated by: Fursa AI

Last checked: 1 hour agoStatus: Live

Job Summary

Drive innovation in snacks, bakery, and confectionery by leading R&D projects from concept through trials, experiment design, data analysis, and recommendations. Collaborate with Marketing, Technical Service, Global Key Accounts, and cross-functional sensory and analytical teams to translate customer needs into technical solutions. Develop new formulation concepts, support Ingredion’s IP strategy with prior-art research, and present results to internal stakeholders and at industry conferences.

Location: United States

Workplace: Hybrid

Employment Type: Full time

Job Function: Research & Scientific (R&D)

Seniority: Mid level

Key Responsibilities

•Lead research and development projects by planning, designing, and conducting experiments/trials in lab and pilot plant settings, then analyzing data to form conclusions.
•Translate voice of customer and key value propositions into technical solutions that enable customer breakthroughs.
•Apply analytical methods to characterize product attributes and coordinate testing with Sensory, Analytical, and Texture teams as needed.
•Develop new formulation concepts using ingredients and processes that can be applied globally, leveraging industrial expertise to commercialize innovations.
•Support IP strategy through technology landscape monitoring and prior art searches (e.g., literature and patents) to pursue IP opportunities and protect applications.

Travel: Low travel

Pay and Benefits

Salary: USD 102,100 - 136,166.67 annually

Perks:Health InsuranceDentalVision401kLearning Budget

Key Requirements

•MS/PhD in Food Science, Bakery Science, Food Process Engineering, or closely related field with 3-5+ years in food formulation/product development.
•Hands-on product development experience in Snacks and/or Bakery category applications.
•Knowledge of starches, hydrocolloids, texturizers, specialty sweeteners, and plant-based protein ingredients for food applications.
•Experience with experimental design, statistical data analysis, and interpreting results.
•Excellent technical communication and project management skills, including ability to travel up to 20%.

Experience:3-5 yearsFood formulationProduct development

Education:Master's in Food Science, Bakery Science, Food Process Engineering

Skills:Project managementTechnical communicationProblem-solvingAnalytical thinkingCross-functional collaboration

Company Brief

Ingredion

Ingredion is a global ingredient solutions company that develops and supplies sweeteners, starches, texturizers, and plant-based ingredients for food, beverage, industrial, and animal nutrition markets.

Industry: Chemical Manufacturing

Company Size: Enterprise (1,001+ employees)

Revenue: USD 1B+

Growth: Public Company

Valuation: Public Company (Market Cap in USD)

Funding: IPO / Publicly Listed

Headquarters: Westchester, United States

Founded: 1906

Website LinkedIn

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Ingredion

2 days ago

Senior Food Scientist, Snacks & Bakery Product Development and Food Design

✓ Verified Job

Canonical indexed version, validated from employer's careers page.

Source: Company careers pageValidated by: Fursa AI

Last checked: 1 hour agoStatus: Live

Job Summary

Location: United States

Workplace: Hybrid

Employment Type: Full time

Job Function: Research & Scientific (R&D)

Seniority: Mid level

Key Responsibilities

•Lead research and development projects by planning, designing, and conducting experiments/trials in lab and pilot plant settings, then analyzing data to form conclusions.
•Translate voice of customer and key value propositions into technical solutions that enable customer breakthroughs.
•Apply analytical methods to characterize product attributes and coordinate testing with Sensory, Analytical, and Texture teams as needed.
•Develop new formulation concepts using ingredients and processes that can be applied globally, leveraging industrial expertise to commercialize innovations.
•Support IP strategy through technology landscape monitoring and prior art searches (e.g., literature and patents) to pursue IP opportunities and protect applications.

Travel: Low travel

Pay and Benefits

Salary: USD 102,100 - 136,166.67 annually

Perks:Health InsuranceDentalVision401kLearning Budget

Key Requirements

•MS/PhD in Food Science, Bakery Science, Food Process Engineering, or closely related field with 3-5+ years in food formulation/product development.
•Hands-on product development experience in Snacks and/or Bakery category applications.
•Knowledge of starches, hydrocolloids, texturizers, specialty sweeteners, and plant-based protein ingredients for food applications.
•Experience with experimental design, statistical data analysis, and interpreting results.
•Excellent technical communication and project management skills, including ability to travel up to 20%.

Experience:3-5 yearsFood formulationProduct development

Education:Master's in Food Science, Bakery Science, Food Process Engineering

Skills:Project managementTechnical communicationProblem-solvingAnalytical thinkingCross-functional collaboration

Company Brief

Ingredion

Industry: Chemical Manufacturing

Company Size: Enterprise (1,001+ employees)

Revenue: USD 1B+

Growth: Public Company

Valuation: Public Company (Market Cap in USD)

Funding: IPO / Publicly Listed

Headquarters: Westchester, United States

Founded: 1906

Website LinkedIn