Principal Food Scientist - Alternative Proteins

Griffith Foods es un fabricante global de productos alimenticios. Proporcionamos una amplia gama de componentes de sabor y textura para clientes de la industria alimentaria de todo el mundo.  Nuestros productos incluyen mezclas de condimentos, mezclas secas, sistemas de recubrimiento, mezclas de masas, migas, sabores, salsas y bases alimentarias que se utilizan en una amplia variedad de aplicaciones, desde aperitivos, carne y pollo procesados hasta platos preparados. Entre nuestros clientes se encuentran procesadores de alimentos, operadores de restaurantes y minoristas de comestibles.  Aunque nuestro nombre puede no ser familiar para los consumidores, nuestros productos son componentes clave de los alimentos ofrecidos por muchas de las empresas más reconocidas del mundo.

Location: Lombard, IL

 

Summary: Executes R&D initiatives for the Global Alternative Protein Team, with a primary focus on breakthrough and proactive innovation. Enables product leadership in the Alternative Proteins category to align with the overall business strategy and long-range plan.

 

Essential Duties & Responsibilities:

 

• Lead and conduct cutting-edge research to develop innovative alternative protein solutions, aligning with Griffith Foods' business strategy and long-term goals. Independently plan, design, and execute experiments to drive technical excellence and contribute to breakthrough product development.
• Explore, evaluate, and implement novel ingredients and processing techniques, from bench to commercial scale, using detailed test plans to create disruptive products that meet evolving market demands.
• Serve as a subject matter expert in alternative protein technologies, providing guidance to internal teams on ingredient functionality, sensory attributes, and nutritional properties. Act as a technical consultant for ingredient selection and product development.
• Proactively identify new research areas and lead the development of high-value innovation products, ensuring they meet client needs and provide a competitive advantage in the alternative protein industry.
• Conduct thorough evaluations of product functionality, sensory characteristics, and nutrition, ensuring optimal ingredient performance. Plan and execute group product evaluations, using insights to guide project direction and enhance product outcomes.
• Collaborate with cross-functional teams, including R&D, commercialization, and category specialists, to support global innovations and disruptive R&D projects. Foster a culture of innovation by sharing research insights and driving continuous improvement within the Alternative Protein R&D Team.
• Analyze experimental and scale-up data to draw actionable conclusions, prepare detailed technical reports to document findings, assess progress, andrecommend improvements.
• Maintain strong professional relationships with clients, suppliers, academia, and industry stakeholders. Represent the R&D team in these engagements to support innovation efforts and explore collaborative opportunities.
• Ensure product formulations comply with safety, regulatory, and quality standards. Follow GLP and GMP practices, maintain accurate lab records, and ensure the confidentiality of proprietary information and data.
• Support the hiring, training, and development of summer interns and junior team members, fostering a growth-oriented environment within the organization.
• Stay current on advancements in alternative protein technologies through literature, conferences, and networking. Share knowledge with the Global and Regional R&D teams to enhance the organization's collective expertise in the alternative protein sector.
• Establish and manage technical partnerships with key ecosystem players, including academic institutions and research organizations, to drive collaborative research initiatives and advance Griffith Foods' innovation goals.
• Participate in project collaboration and knowledge exchange, with up to 30% travel as needed to ensure project success and foster global R&D integration.

 

 

Qualifications:

 

• Master's degree or PhD in Biotechnology, Biochemistry, or a related field. A degree in the Alternate Protein field or experience in fermentation and cultivated meat space is highly preferred.
• Master's with a minimum of 8 years of Research & Product Development experience in the alternate protein food industry.
• PhD with a minimum of 6 years of Research & Product Development experience in the alternate protein food industry.
• Solid understanding of ingredient functionality, application and downstream processing techniques used in the commercialization of Alternative Protein consumer packaged goods.
• In-depth understanding of scientific/experimental process and good scientific practices.
• Exposure to commercialization of a range of food product formats and processes is highly desired.
• Strong analytical and problem-solving skills, with the ability to interpret complex data sets.
• Excellent communication and presentation abilities, with the capability to convey technical concepts to non-technical stakeholders.
• Proven ability to work collaboratively in a fast-paced and dynamic environment.
• Demonstrated ability to independently set up and conduct experiments.
• Prior experience working with breakthrough innovation projects.
• Enthusiastic about innovation, developing and commercializing ideas under tight timelines.
• Travel up to 30%.

 

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