Principal Scientist, R&D - Product Dev (Ingredient Technology)

Principal Scientist, R&D - Product Development – Ingredient Technology 

Job Summary: 

The Kraft Heinz Next Generation Ingredients R&D team is seeking a highly motivated and experienced protein scientist to join our team in Glenview, IL. As a key member of our team, you will lead the discovery, development, and scale-up of new product concepts and ingredient technologies, leveraging your deep technical expertise and food industry knowledge. This role requires a strong technical background, intellectual curiosity, and excellent communication and collaboration skills. This is a great opportunity for a technical expert that is looking to thrive in both the lab and business setting.  

Key Responsibilities: 

• Manage technical platforms, identify and lead ingredient technology development initiatives that could span plant, animal, and novel protein sources and related processing and ingredient interactions 

• Identify future ingredient technology platforms and prioritize a research pathway that addresses new platforms to support different Kraft Heinz product category renovation and innovation initiatives. Work will span across North American portfolio. 

• Validate technology in model systems and applications at bench, pilot, and commercial scale. This includes developing proof of concept, prototypes, and conducting technology scale-up trials.  

• Design and execute experimental plans to develop new protein-based ingredients and products. Conduct appropriate testing, gather and analyze data, develop recommendations, and assess risk based on findings. 

• Build and interact in research collaboration programs with external ecosystems including universities, research centers, and industry partners to stay up-to-date on the latest advancements in protein research and technology. 

• Collaborate with cross-functional teams, including marketing, business units, R&D, procurement, finance, operations, quality, regulatory, and manufacturing, to progress company research and innovation initiatives. 

Requirements: 

• PhD in Food Science, Chemistry, Biochemistry, Molecular Biology, Dairy Science, Food Chemistry, or related fields. 

• 3-5+ years of relevant food industry or related industry experience. Or MS in the above fields with 5+ years of relevant experience. Or BS is above fields with 10+ years of relevant experience. 

• Strong technical background in protein chemistry, protein modification, and protein-based ingredient technology. 

• Experience with protein-based ingredients, including plant-based proteins, animal-derived proteins, and novel protein sources. 

• Strong understanding of protein characterization and protein-based ingredient interactions, including protein-protein interactions, protein-carbohydrate interactions, and protein-lipid interactions while utilizing corresponding analytical and modeling approaches 

• Experience with other ingredient fundamentals and their interaction, specifically with proteins, dairy, and non-dairy, and/or enzymes. 

• Strong understanding of food industry trends, consumer preferences, and regulatory requirements. 

• Excellent communication and collaboration skills, with the ability to work effectively with cross-functional teams. This includes collaborating and communicating with nontechnical teams and audiences. 

• Demonstrated ability to prioritize and manage complexity, deal with ambiguity, and think creatively. 

• Possess excellent industry external ecosystem, as well as experience setting up and conducting collaborative research externally.