Food Scientist

Why join the GoMacro team?

We’re a company that is driven by a unique core ideology we call The GoMacro Way, which is based upon authenticity, generosity, and compassion for people and the planet. We operate with integrity, we create with passion, and we conduct ourselves with humility. We seek growth-minded people who are inspired by challenges, encouraged by camaraderie, and excited about being leaders at every level. Become part of a team where everyone is heard, valued, and empowered to influence positive change in their local and global community.

How GoMacro’s history shapes who we are today?

During her 2003 battle with cancer, co-founder Amelia Kirchoff created the first MacroBar® recipe in her kitchen on the Wisconsin family farm. In the years following, Amelia and her daughter and co-founder Jola began spreading awareness for the power of a clean, balanced lifestyle through GoMacro’s healthy and delicious MacroBars, which are now available in stores nationwide.  

Today, our work is still guided by the values upon which Jola and Amelia built GoMacro: Live Long, Eat Positive, Give Back, Tread Lightly, and Be Well. It’s our goal to inspire people to have a healthy body, sharp mind, and bold spirit—and we believe doing fun, and meaningful work is part of that.   

Join us as we make the world better, one bite at a time! 

Position Description:

As the Food Scientist at GoMacro, you will renovate our current products, develop new line extensions, improve efficiencies, and enhance product quality within our food manufacturing facility. You will translate consumer and business needs into scalable technical solutions, and you will bring creativity and fresh ideas to GoMacro’s innovation pipeline. The ideal candidate has a solid background in food science, chemistry, processing, and continuous improvement methodologies. You will collaborate closely with Manufacturing, FSQA, Marketing, Procurement, and Commercialization partners, work alongside R&D Technicians, and foster a culture of continuous improvement. 

Essential Duties and Responsibilities:

Develop and Improve Products 

• Improve existing products and optimize formulas for consumer appeal, manufacturability, and cost. 
• Create new products and line extensions through benchtop product development, drawing on culinary input, technical innovation, and consumer insights. 
• Apply knowledge of food science and ingredient functionality to develop remarkable products and use sound experimental design to validate them. 
• Contribute creative ideas and new product concepts and help shape the innovation pipeline. 
• Interact with consumers to develop meaningful insights, and translate them into concepts, prototypes, and commercial offerings. 

Scale Up and Commercialize 

• Plan and conduct scale-up trials, partnering with Manufacturing and, as needed, external manufacturing partners. 
• Partner with the Commercialization & External Manufacturing Manager to ensure technical readiness and effective knowledge transfer for product launches. 
• Develop and maintain technical documentation, including formulas, specifications, and process instructions. 
• Partner with FSQA to confirm that formulations meet food safety, labeling, and regulatory requirements. 
• Identify and lead continuous improvement opportunities that strengthen product quality, efficiency, and manufacturability. 
• Provide training and guidance to production staff on process improvements and lean methodologies. 

Collaborate and Communicate 

• Work with R&D Technicians to plan benchtop trials, analytical testing, shelf-life studies, and sensory evaluations, and interpret the results. 
• Collaborate with cross-functional internal partners, including Manufacturing, Engineering, Marketing, FSQA, and Procurement. 
• Identify technical and commercialization risks early, communicate them clearly, and propose practical mitigation strategies. 
• Convey technical concepts to others, write detailed technical reports, and deliver presentations that inform and influence decisions. 
• Engage ingredient suppliers and other external partners to identify and evaluate new ingredients, technologies, and capabilities. 

Apply Science and Grow Expertise 

• Apply scientific principles to evaluate ideas and opportunities. 
• Stay informed about emerging ingredients, technologies, consumer trends, and industry best practices. 
• Develop technical depth and business acumen. 

Education & Experience:

• Bachelor’s degree in Food Science/Technology, Food Engineering, Chemistry, or a related field is preferred. 
• Two or more years of related work experience in food product development and manufacturing. 
• Demonstrated knowledge of all stages of the product development lifecycle and product development methodologies. 
• Experience collaborating effectively across levels and functions within the organization and with outside vendors. 

Technical Expertise:

• In-depth knowledge of food ingredient functionality, product formulation, and modification techniques. 
• Comprehensive understanding of manufacturing equipment, processes, and capabilities. 
• Proven ability to interpret scientific data, including sensory and analytical results, and apply it to commercialization decisions. 
• Working knowledge of food safety, quality systems, and labeling requirements. 
• Working knowledge of nutritional analysis software is preferred. 

Core Competencies:

• Strong problem-solving and analytical skills, with close attention to detail. 
• Strong interpersonal and communication skills, and the ability to explain technical concepts to non-technical audiences. 
• Creativity, curiosity, and a passion for R&D. 
• Proven success multi-tasking in a fast-paced environment. 
• Demonstrated ability to achieve results and a commitment to developing technical and business skills. 
• Ability to thrive in a fast-moving, constantly evolving, high-growth environment. 
• Ability to conduct oneself professionally at all times. 

Physical Requirements & Work Environment:

• Ability to taste, smell, and consume food products for evaluation. 
• Ability to lift up to 50 pounds occasionally. 
• Ability to walk, stand, or sit for extended periods in office, lab, and production environments. 
• Ability to adhere to GMPs and safety requirements at all times in the lab and production areas. 

Travel Required:

• Up to 30 percent travel per year, when applicable, including visits to manufacturing facilities, external manufacturing partners, suppliers, and industry events. 

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