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Cereal Scientist Jobs (NOW HIRING)

Ardent Mills

Sr. Principal Scientist

Denver, CO · On-site

Master's degree in Food Science, Grain Science, Cereal Science, Food Chemistry, Food Engineering, or related field with 15+ years of industry experience; Ph.D. preferred * Deep expertise in grain ...

New

Ardent Mills

Sr. Principal Scientist

Denver, CO · On-site

Deep expertise in grain science, cereal chemistry, flour milling, flour functionality, ingredient functionality, and baking applications * Extensive experience working with wheat flours, whole grains ...

New

Ardent Mills

Sr. Principal Scientist

Denver, CO · On-site

Deep expertise in grain science, cereal chemistry, flour milling, flour functionality, ingredient functionality, and baking applications * Extensive experience working with wheat flours, whole grains ...

Post Consumer Brands

Food Scientist II

Eugene, OR · On-site

Post also provides private label solutions to customers in pet food, cereal, nut butters and ... The Food Scientist II will lead and support new product development, product optimization, process ...

Post Consumer Brands

Food Scientist II

Eugene, OR · On-site

Post also provides private label solutions to customers in pet food, cereal, nut butters and ... The Food Scientist II will lead and support new product development, product optimization, process ...

SIEMER MILLING COMPANY

Food Scientist

Teutopolis, IL

$65K - $95K/yr

The primary objective of the Food Scientist for Specialty Ingredients is to develop knowledge about 1) cereal grains, especially wheat, 2) grain processes, both basic and advanced, and 3) the ...

Post Consumer Brands

Site Food Scientist II

Troy, AL · On-site

Post also provides private label solutions to customers in pet food, cereal, nut butters and ... Responsibilities Site Food Scientist II Location: Troy, Alabama Post Consumer Brands - Troy ...

Post Consumer Brands

Site Food Scientist II

Troy, AL · On-site

Post also provides private label solutions to customers in pet food, cereal, nut butters and ... Responsibilities Site Food Scientist II Location: Troy, Alabama Post Consumer Brands - Troy ...

ADM

SME - CD&D Bakery Color - Erlanger, KY

Erlanger, KY

$125K - $185K/yr

The CD&D Colors Application Scientist (Bakery & Cereal) serves as a technical subject matter expert in color application across bakery and cereal systems, delivering innovative, scalable solutions ...

System One

Food Scientist - Dough Rheology

Paterson, NJ · On-site

$110K - $125K/yr

Cereal Chemistry * R&D * Product Development * Formulation Development * New Product Development (NPD) * Product Innovation * Dough & process science: Dough Rheology * Flour Functionality * Flour ...

System One

Food Scientist - Dough Rheology

Paterson, NJ · On-site

$110K - $125K/yr

Cereal Chemistry * R&D * Product Development * Formulation Development * New Product Development (NPD) * Product Innovation * Dough & process science: Dough Rheology * Flour Functionality * Flour ...

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Cereal Scientist information

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$33K

$85.5K

$140.5K

How much do cereal scientist jobs pay per year?

As of Aug 13, 2026, the average yearly pay for cereal scientist in the United States is $85,539.00, according to ZipRecruiter salary data. Most workers in this role earn between $59,500.00 and $111,500.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a cereal scientist, and why are they important?

To thrive as a Cereal Scientist, you need a strong background in food science, chemistry, and grain technology, often supported by a degree in food science or a related field. Familiarity with laboratory analysis tools, quality control systems, and relevant certifications such as HACCP are typically required. Strong analytical thinking, attention to detail, and effective communication skills help distinguish top performers in this field. These skills ensure the safe development, testing, and improvement of cereal products to meet quality standards and consumer expectations.

What is a cereal scientist?

Cereal scientists are professionals who study the chemistry, biology, and technology of cereal grains such as wheat, corn, rice, oats, and barley. Their work involves researching ways to improve the quality, safety, and nutritional value of cereal-based foods. They may also develop new food products, enhance processing methods, and ensure compliance with food safety regulations. Cereal scientists often collaborate with food manufacturers, agricultural producers, and regulatory agencies to advance cereal science and technology.

What is the difference between Cereal Scientist vs Food Scientist?

AspectCereal ScientistFood Scientist
CredentialsBachelor's or Master's in Food Science, Agriculture, or related fieldsBachelor's or Master's in Food Science, Chemistry, or related fields
Work EnvironmentResearch labs, cereal production facilities, agricultural settingsResearch labs, manufacturing plants, quality control labs
Industry UsageSpecialized in cereal grains and productsBroader food industry, including various food products
Common Search/ComparisonYesYes

While both Cereal Scientists and Food Scientists work within the food industry and often share similar educational backgrounds, Cereal Scientists focus specifically on cereal grains and related products. Food Scientists have a broader scope, working across various food categories. The roles overlap in research, product development, and quality control, but Cereal Scientists specialize in cereal-specific applications and innovations.

What are some common challenges faced by cereal scientists during product development?

Cereal scientists often encounter challenges such as achieving the desired texture and taste while maintaining nutritional value in new cereal products. Balancing ingredient functionality, processing conditions, and consumer preferences requires close collaboration with food technologists, quality assurance teams, and marketing departments. Additionally, staying updated with regulatory standards and addressing issues like shelf life and allergen management are integral parts of the role. Overcoming these challenges promotes innovation and ensures the successful launch of new products.
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The most popular types of Cereal Scientist jobs are:

What job categories do people searching Cereal Scientist jobs look for?

The top searched job categories for Cereal Scientist jobs are:

Cereal Scientist jobs near you
Infographic showing various Cereal Scientist job openings in the United States as of August 2026, with employment types broken down into 82% Full Time, 12% Part Time, and 6% Temporary. Highlights an 100% In-person job distribution, with an average salary of $85,539 per year, or $41.1 per hour.

Sr. Principal Scientist

Ardent Mills

Denver, CO • On-site

Full-time

Posted 3 days ago

New

Ardent Mills rating

7.5

Company rating: 7.5 out of 10

Based on 21 frontline employees who took The Breakroom Quiz

155th of 438 rated food and drinks producers

Job description

Join Us Today
The Sr. Principal Scientist serves as a scientific leader and recognized subject matter expert in grain science, flour functionality, baking applications, ingredient technology, and food innovation. This role leverages deep technical expertise in cereals, milling, ingredient functionality, dough systems, and finished product quality to drive breakthrough innovation, solve complex technical challenges, and advance Ardent Mills' product and technology pipeline. The Sr. Principal Scientist translates scientific insights into commercial value through strategic leadership, cross-functional collaboration, and development of differentiated grain-based solutions for customers and markets.
Responsibilities:
  • Design and execute experiments, develop SOPs and protocols, synthesize data, and communicate findings clearly through reports and presentations
  • Lead collaborative projects with internal and external partners, including academic researchers, analytical service providers, consultants, ingredient suppliers, equipment manufacturers, IP counsel, and regulatory professionals
  • Perform ingredient screening, shelf-life studies, and sensory evaluations to support product and process innovation
  • Develop and apply ingredient evaluation and characterization tools that effectively advance R&D initiatives and innovation projects
  • Build technical capabilities and subject matter expertise within the team in areas such as ingredient functionality, nutrition science, and application design
  • Partner cross-functionally with Procurement, Quality, Marketing, Manufacturing, and Regulatory teams to ensure ingredient and product specifications meet customer and business requirements
  • Support new product development from concept through commercialization by identifying and optimizing ingredients and process parameters
  • Apply statistical and scientific principles, including design of experiments (DOE), sensory analysis, and Six Sigma methods, to guide problem-solving and data-based decision-making
  • Maintain accurate and compliant laboratory documentation, including data entry in the knowledge management system, and ensure adherence to all safety and quality standards
  • Provide leadership in laboratory operations, including equipment maintenance, procurement of supplies, and training of team members on methods, systems, and safety practices
  • Proven ability to influence at all levels of the organization and effectively lead through collaboration and expertise
  • Strategic thinker capable of connecting scientific discoveries to business opportunities and customer needs
  • Strong business acumen and understanding of product commercialization, manufacturing, and market dynamics
  • Demonstrated ability to be a self-starter who independently identifies opportunities, anticipates business needs, and drives results with minimal direction
  • Proven ability to coach, mentor, and develop scientific talent while fostering a culture of technical excellence and continuous learning
  • Stay current on emerging technologies, scientific advancements, and competitive trends to identify and recommend innovation opportunities
  • Contribute to a culture of collaboration, technical excellence, and continuous improvement within the R&D organization

Essential skills and experience:
  • Master's degree in Food Science, Grain Science, Cereal Science, Food Chemistry, Food Engineering, or related field with 15+ years of industry experience; Ph.D. preferred
  • Deep expertise in grain science, cereal chemistry, flour milling, flour functionality, ingredient functionality, and baking applications
  • Extensive experience working with wheat flours, whole grains, specialty grains, grain-based ingredients, dough systems, and baked products
  • Demonstrated understanding of flour quality attributes, protein functionality, starch chemistry, enzyme systems, hydrocolloids, and their impact on processing and finished product performance
  • Proven experience in bakery product development, including breads, buns, rolls, tortillas, pizza crusts, sweet goods, snacks, and other grain-based applications
  • Advanced knowledge of baking processes, rheological testing, ingredient interactions, shelf-life optimization, and product quality evaluation
  • Expertise in analytical, pilot plant, and commercial-scale evaluation of grain-based ingredients and finished products
  • Demonstrated ability to connect grain, ingredient, processing, and sensory characteristics to customer requirements and commercial outcomes
  • Experience applying statistical analysis, DOE, and predictive modeling to understand ingredient interactions and optimize product performance
  • Proven track record of developing and commercializing innovative grain-based ingredients and applications
  • Ability to think strategically about technology and guide groups of scientists to solve technical challenges
  • Proven coaching and mentoring abilities that foster & promote a culture of technical learning

Good to have:
  • Sensory:analytical (R&D, Operations) and effective (consumer)
  • Expertise in wheat flour milling operations, flour specifications, grain quality evaluation, and cereal chemistry
  • Experience supporting commercial bakeries, foodservice customers, consumer packaged goods manufacturers, or ingredient suppliers
  • Strong understanding of grain processing technologies, functional ingredients, dough development, fermentation systems, and baking operations
  • Experience with analytical and rheological tools such as Mixograph, Farinograph, Extensograph, Alveograph, RVA, Texture Analyzer, and related bakery quality systems
  • Recognized industry leadership within grain science, baking science, cereal chemistry, or ingredient innovation organizations
  • Comfort stretching outside of current expertise with technical curiosity, strong critical thinking skills and a passion for food science and learning
  • Global Experience:consumer packaged goods companies, ingredient suppliers, flavor & fragrance suppliers

Physical requirements and working conditions (with or without reasonable accommodation) CONDITIONS (WITH OR WITHOUT REASONABLE ACCOMMODATION):
  • Lifting/Carrying: Capable of carrying items up to 50 lbs.
  • Capable of conducting work at company facility, third party pilot plants, with potential visits to manufacturing facilities (company owned, third party)
  • Ability to stand for extended periods during testing and product evaluations
  • Ability to work with and consume wheat-based products; no wheat/gluten sensitivity, intolerance, or allergy
  • Position requires regular work in laboratory and pilot plant environments where all major food allergens may be present, including but not limited to wheat, milk, eggs, soy, peanuts, tree nuts, sesame, fish, and shellfish
  • Must be able to safely work in and around products and ingredients containing food allergens
  • This is a full-time, in-office position requiring on-site attendance five days per week
  • Travel: 20-30%

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