Food Scientist

Food Scientist – Processed & Specialty Cheese

Location: Blue Mounds, WI (On-site)

Sector: Research & Development / Dairy Manufacturing

Position Summary

The Food Scientist will be responsible for leading the development and optimization of both processed and specialty cheese products. This role combines culinary science with technical dairy expertise to drive innovation from bench-top prototypes to full-scale commercial production. Located at our Blue Mounds facility, you will work hands-on to refine flavor profiles, textures, and functional properties while ensuring all products meet the highest standards of quality and food safety.

Key Responsibilities

• Product Development: Formulate and develop new cheese products, with a specific focus on the unique chemistry of processed cheeses (emulsification, meltability) and the artisanal nuances of specialty cheeses.
• Process Optimization: Refine existing recipes and manufacturing processes to improve consistency, shelf-life, and cost-efficiency.
• Bench-top & Pilot Testing: Conduct laboratory-scale trials to test new ingredients, cultures, and stabilizers; manage the transition from pilot plant to large-scale production.
• Quality & Sensory Analysis: Lead sensory evaluations and shelf-life studies to ensure products meet target flavor, aroma, and texture profiles.
• Ingredient Sourcing: Collaborate with suppliers to identify and validate new raw materials, ensuring they meet strict functional and regulatory specifications.
• Cross-Functional Support: Work closely with Operations, Quality Assurance, and Marketing to ensure new products are commercially viable and align with market trends.
• Documentation: Maintain meticulous records of formulations, experimental results, and processing parameters to ensure full traceability and regulatory compliance.

Qualifications

• Education: Bachelor's or Master's degree in Food Science, Dairy Science, Chemistry, or a related scientific field.
• Experience: Proven professional experience specifically in processed cheese and specialty cheese development.
• Technical Expertise: Strong understanding of dairy chemistry, microbiology, and the functional role of ingredients like emulsifying salts, cultures, and enzymes.
• Regulatory Knowledge: Familiarity with USDA/FDA standards, labeling requirements, and food safety protocols (HACCP/GMP).
• Analytical Skills: Proficiency in laboratory techniques and the ability to interpret complex data to solve formulation challenges.
• Soft Skills: Excellent communication and project management abilities, with a passion for innovation and a "hands-on" approach in a production environment.
• Physical Requirements: Ability to work in a food manufacturing environment, which includes standing for extended periods and occasional lifting of ingredients/samples.