Job Description
Job Description This is a research‑based product development role supporting Kraft Heinz’s North America Away‑From‑Home (AFH) business. The scientist will execute technical development projects tied to innovation and renovation initiatives. The role requires strong formulation expertise, the ability to run experiments independently, and comfort managing multiple projects with limited structure. Must Have Bachelor’s degree in Food Science, Dairy Science, Meat Science, Chemical Engineering , or equivalent 3–4+ years real‑world product development experience ( not entry level ) Strong benchtop formulation experience (most critical skill) Hands‑on experience with: Bench experiments Prototype development Analytical measurements Ability to manage multiple projects independently after direction Strong problem‑solving, attention to detail, and communication skills Ability to work onsite Monday–Friday Willingness to travel ~15% to factory locations (reimbursed) Plusses Experience with: Condiments & sauces Soups Mac & cheese Foodservice / AFH product exposure Sensory testing or shelf‑life study experience Nutritional or analytical testing background Adaptability across multiple product categories Day to Day Conduct bench‑top formulation and lab experiments Develop and test product prototypes Execute analytical and sensory testing Support feasibility studies, costing, and commercialization Collaborate with Packaging, Quality, Operations, PM, Marketing, and Sales Support factory trials, documentation, and initial production runs Apply Design of Experiments (DOE) principles Maintain high standards for lab documentation, safety, and data integrity