Principal Scientist

Job Title: Principal Scientist

Location: Hershey, PA 17033 (Onsite)

Duration: 4-6 months

Job Description:

Working with minimal direction, provides leadership and professional guidance in the practice of protein science and innovation within R&D. Provides process and technical leadership to enable the delivery of the protein Research and Development innovation program, a cornerstone of the broader Better For You initiative and a major growth category.

Designs and directs research efforts specifically aimed at breakthrough protein products, advanced ingredient sourcing, and state-of-the-art processing methods. Develops solutions to complex challenges in protein formulation, leveraging expertise and experience where little precedent exists and innovation is required.

Leads highly complex new protein product innovation initiatives, ensuring technical rigor, timeline management, risk mitigation, and robust cross-functional collaboration. Engages closely with technical, professional, and managerial staff of R&D as well as Manufacturing, Marketing, Quality Assurance, Engineering, and Legal departments to resolve technical and practical challenges specific to protein products.

Interacts with other industries and institutions as required to exchange information and ideas on protein science and technology.

Minimum Knowledge, Skills, and Abilities

• Experience leading highly technical innovation initiatives, including product development, quality improvement, cost improvement, technology validation, and process optimization.
• Experience with end-to-end innovation from upstream front end to downstream commercialization.
• Demonstrated technical expertise in protein formulation, recipe development, and process platforms (slab/slit, extrusion, enrobing).
• Preferred experience within the Better For You space, including ingredient functionality and formulation principles for protein and sugar replacement.
• Strong knowledge of various technical disciplines (Sensory, Research, Engineering, and Packaging).
• Understanding of the impact of key processing parameters in converting raw ingredient and in-process material to finished product, critical for day-to-day line operation.
• Demonstrated influencing skills; strategic as well as tactical thinker.
• Proven administrative ability, decision-making skills, financial understanding, business integration skills, and technical expertise.
• Demonstrated ability to use technical knowledge as an expert.
• Excellent mentoring and leadership skills.
• Advanced problem-solving and evaluation capabilities.
• Excellent technical troubleshooting skills.
• Excellent written and verbal communication skills.
• Must be open to and comfortable with change.
• Ability to work independently and as part of a team in a fast-paced, growth-oriented business.
• Approximately 20% travel required, primarily within the US, with occasional international travel.

Education & Experience Requirements

Education:

• Bachelor’s Degree in a related field required (Food Science, Chemical, Agricultural, Biological, or Food Engineering).
• Master’s degree and/or Ph.D. a plus.

Experience:

• B.S. Degree with 12 years of applicable work experience, or Master’s Degree with 9–11 years of experience, or Ph.D. with 7–9 years of working experience.
• Experience in Process Research, Product Development, Process Engineering, and/or Product Commercialization.
• Minimum 7 years of experience in the Confectionery, Food, Consumer Goods, and/or Pharmaceutical industry preferred.
• Experience in leading the Product Development portion of multiple projects is required.
• Expert knowledge of the importance of ingredient interactions and process unit operations is required.