Food Scientist in Warsaw IN

CPS, Inc. (Consumer Products Laboratory Division)
Food Scientist
Job ID: 
Warsaw IN
Not Specified
Job Types:
Food Technol/Scientist, Research Technician
Employment Type:
Full Time

Food Scientist

The responsibilities of the Food Scientist to include:

  • Lead development of new products from concept through successful commercialization
  • Independently develop and execute experiments and technical plans
  • Collect and analyze data, providing technical thought leadership and presenting recommendations to organization leadership
  • Work with vendors to research new ingredients, product technologies, and/or processes to develop unique and innovative products
  • Develop prototypes to support concept and ideation exploratory work
  • Design products for scalability and transfer benchtop development to pilot and full-scale production
  • Lead cross-functional teams through product development schedules that meet aggressive project timelines
  • Interface product design with various nutritional guidelines and cost constraints
  • Lead product cuttings with innovation, sales, and management
  • Work as a technical leader and/or a team member in a cross-functional team environment to deliver business needed results
  • Serve as technical point-of-contact for external customers during customer meetings and plant trials
  • Share expertise and techniques across the development team
  • Be flexible in taking additional tasks as needed to support company’s business goals

Technical Qualifications:

  • A Bachelor of Science degree in Bakery Science, Food Science/Engineering, Cereal Chemistry, or related fields with 3+ years technical experience/development work with a major food or food ingredient company is required
  • Master’s degree is preferred
  • Competency in ESHA Genesis
  • Must be broadly trained in functional ingredients related to baking
  • This includes such categories as grains, flours, starches, fibers, sweeteners, hydrocolloids, lipids, enzymes, oxidation, emulsifiers, preservatives, and leavening agents
  • Strong formulation and industrial processing knowledge relating to bakery & snack products
  • Must be able to adapt quickly to changes in product scope as new information / data is obtained from consumer testing and customer feedback
  • Experience working through ambiguity, adapting to change, and persevering
  • Ability to identify critical path items and risks, and effectively communicate these to the R&D and management teams
  • A drive for results & ‘”can-do” mentality is a must
  • High motivated self-starter with time-management skills
  • Strong communication skills
  • Competent in project management
  • Comprehension of experimental design and statistical analysis
  • Ability to consume a variety of baked goods and variety of allergens (including wheat, peanuts, tree-nuts, dairy, etc.)
  • Ability to travel up to 15%, including overnight travel

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Jeff Fee at

JO: 185.21JF

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