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Chocolate Scientist Jobs (NOW HIRING)

Irca Group

Project R&D Manager

Affton, MO · On-site

Our core product categories include chocolate, compounds, chocolate decorations, sprinkles, creams ... Bachelor's degree in Food Science or related field required * 7+ years of progressive experience in ...

Cargill

Senior Process Development Scientist

Plymouth, MN · On-site

$102K - $140K/yr

Our portfolio includes poultry, beef, egg, alternative protein, salt, oils, starches, sweeteners, cocoa and chocolate. Job Purpose and Impact The Senior Process Development Scientist will develop and ...

Irca Group

Project R&D Manager

Affton, MO · On-site

Our core product categories include chocolate, compounds, chocolate decorations, sprinkles, creams ... Bachelor's degree in Food Science or related field required * 7+ years of progressive experience in ...

Mondelez International

... spanning chocolate, biscuit, gum, and candy categories. How you will contribute You will bring ... Work closely with engineers and scientists to define complex technical challenges and agree on ...

Irca Group

Project R&D Manager

Affton, MO

Our core product categories include chocolate, compounds, chocolate decorations, sprinkles, creams ... Bachelor's degree in Food Science or related field required * 7+ years of progressive experience in ...

Hersheys

Sr Research Scientist Sweets

Hershey, PA

$93K - $119K/yr

With a strong portfolio across chocolate, confectionery, and salty snacks, Hershey delights ... The Senior Research Scientist will lead product and process development across hard candy, gummies ...

Nuts.com

Director of R&D, Product Innovation

Cranford, NJ · On-site

$190K - $200K/yr

Bachelor's degree in Food Science, Culinary Science, or related field preferred * Minimum 8 years of experience in food product development or R&D, preferably in shelf-stable snacks, chocolate ...

The Hershey Company

Sr Research Scientist Sweets

Hershey, PA · On-site

$93K - $119K/yr

With a strong portfolio across chocolate, confectionery, and salty snacks, Hershey delights ... The Senior Research Scientist will lead product and process development across hard candy, gummies ...

Nuts.com

Director of R&D, Product Innovation

Cranford, NJ · On-site

$190K - $200K/yr

Bachelor's degree in Food Science, Culinary Science, or related field preferred * Minimum 8 years of experience in food product development or R&D, preferably in shelf-stable snacks, chocolate ...

Cargill

Senior Process Development Scientist

Plymouth, MN · On-site

$102K - $140K/yr

Our portfolio includes poultry, beef, egg, alternative protein, salt, oils, starches, sweeteners, cocoa and chocolate. Job Purpose and Impact The Senior Process Development Scientist will develop and ...

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Chocolate Scientist information

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$37K

$91K

$160K

How much do chocolate scientist jobs pay per year?

As of Sep 2, 2026, the average yearly pay for chocolate scientist in the United States is $90,961.00, according to ZipRecruiter salary data. Most workers in this role earn between $68,000.00 and $100,000.00 per year, depending on experience, location, and employer.

What does a chocolate scientist do?

A Chocolate Scientist researches, develops, and improves chocolate products, ensuring quality, taste, and texture. They work with ingredients, formulations, and production processes to create new flavors and innovations. This role often involves food chemistry, sensory analysis, and collaboration with manufacturers. Some also focus on sustainability and sourcing ethical cocoa.

What are the key skills and qualifications needed to thrive as a chocolate scientist?

To excel as a Chocolate Scientist, you need a background in food science, chemistry, or a related field, with specialized knowledge in chocolate formulation and processing. Familiarity with laboratory equipment, sensory analysis tools, and food safety certifications like HACCP is highly valuable. Creativity, problem-solving, and effective communication are crucial soft skills for innovation and teamwork. These skills and qualifications are essential for developing high-quality chocolate products that meet safety standards and consumer preferences.

How to become a chocolate scientist?

To become a chocolate scientist, typically a bachelor's degree in food science, chemistry, or a related field is required, often followed by specialized training or experience in confectionery or flavor chemistry. Skills in laboratory analysis, product development, and knowledge of chocolate manufacturing processes are essential, and advanced roles may require a master's or doctorate degree.
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What states have the most Chocolate Scientist jobs?

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Chocolate Scientist jobs near you
Infographic showing various Chocolate Scientist job openings in the United States as of August 2026, with employment types broken down into 1% Internship, 1% As Needed, 91% Full Time, 4% Part Time, and 3% Contract. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution, with an average salary of $90,961 per year, or $43.7 per hour.

Confections Application Technologist

Brookside Flavors and Ingredients

Addison, IL • On-site

$70K - $90K/yr

Full-time

Re-posted 12 days ago

Job description

Job Title: Confections Application Technician FLSA Status: Exempt
Department: Research amp; Development Reports to (primary): Manager, Flavor amp; Culinary Applications
Position Summary
This position is responsible for leading the development of innovative confectionery applications to support strategic customer initiatives and revenue growth. The role includes ownership of technical projects, customer-facing innovation support, and leadership in scale-up and commercialization efforts. The Confections Applications Technologist serves as the technical expert for confectionery product development, including gummies, nutraceutical gummies, licorice, chocolate, compound coatings, hard candy, soft candy, chews, and related confectionery applications.

Essential Job Functions
  • Lead the development of confectionery applications for strategic customer presentations, product
  • demonstrations, and trade shows.
  • Serve as a technical liaison to customers, consulting on formulation, ingredient functionality, processing considerations, labeling, and regulatory compliance.
  • Develop and optimize formulations for gummies, nutraceutical gummies, licorice, chocolate, compound coatings, hard candy, soft candy, pectin systems, starch-molded confections, chews, and related confectionery products.
  • Evaluate flavor performance, sweetness systems, masking technologies, texture systems, and color performance in confectionery applications.
  • Develop innovative prototypes aligned with consumer trends, customer requests, and strategic business objectives.
  • Ability to navigate and apply legislation (FDA, Kosher, Halal, DSHEA), regulatory/nutritional labeling
  • Lead pilot trials and provide on-site support for scale-up and commercialization activities.
  • Responsible for physical/chemical stability checks to determine shelf life reliability or to ensure product potency and structure meets intended shelf life
  • Travel up to 25% domestically to support customer visits, product demonstrations, manufacturing trials, pilot plant activities, trade shows, and other business-related events.
  • Evaluate and troubleshoot formulation, texture, processing, shelf-life, and flavor delivery challenges in confectionery systems.
  • Effectively and efficiently execute assigned laboratory and customer development projects.
  • Support product development and applications teams in tastings, information sharing, concept development, training, and sample creation as needed.
  • Maintain detailed and accurate records of formulations, processing parameters, project activities, stability studies, and test results.
  • Conduct sensory evaluations and participate in internal tasting panels to assess flavor, texture, and overall product performance.
  • Collaborate with Flavor Development, Sales, Marketing, Regulatory, Quality Assurance, Operations, and Commercialization teams to support business objectives.
  • Stay current on confectionery market trends, ingredients, technologies, consumer insights, and manufacturing advancements.
  • Mentor laboratory technicians and junior technologists on confectionery formulation and processing techniques.
  • Report any food safety or quality issues to appropriate personnel.
  • Perform other duties as assigned by management.
  • Uphold and demonstrate stated BFI values with respect to all job responsibilities.
Knowledge, Skills and Experience
  • Bachelor’s degree in Food Science, Confectionery Science, Culinary Science, Chemistry, Chemical Engineering, or related field required.
  • Minimum 3 years of confectionery product development or applications experience required. Preferred 5+ years of confectionery product development, applications, or commercialization experience.
  • Strong experience in gummies, nutraceutical gummies, licorice, chocolate, compound coatings, hard candy, soft candy, chews, and related confectionery systems.
  • Preferred experience with gelatin gummies, pectin gummies, starch-molded products, sugar-free confectionery systems, and functional confectionery products.
  • Preferred experience working with and applying active ingredients commonly used in nutraceutical products, including vitamins, minerals, botanicals, adaptogens, caffeine, and other functional ingredients preferred.
  • Experience with flavor masking technologies and sweetness optimization for nutraceutical and functional confectionery products preferred.
  • Knowledge of chocolate processing, tempering, viscosity management, bloom prevention, cocoa systems, and compound coating technologies preferred.
  • Ability to support finished product labeling and regulatory compliance initiatives.
  • Ability to support scale-up activities from bench-top development through commercial manufacturing.
  • Proficiency with Microsoft Office and willingness to learn new software applications.
  • Strong organizational, communication, and interpersonal skills.
  • Strong project management skills with the ability to manage multiple priorities simultaneously.
  • Ability to work effectively both independently and within cross-functional teams in a fast-paced environment.
Physical Demands/Work Environment
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Ability to travel up to 25% nationally for customer visits, trade shows, pilot trials, scale-up activities, and other business-related functions.
  • Regular exposure to allergen-containing materials and products, including dairy, eggs, soy, wheat, tree nuts, peanuts, sesame, meat, seafood, and other food ingredients. Individuals must be able to safely work around these materials while following established allergen-control procedures.
  • While performing the duties of this job, the employee is frequently required to sit at a desk and stand in the lab for extended periods of time, using arms, hands and fingers to feel/operate a computer, phone and other necessary office/lab equipment, talk with full power of speech, hear and reach; occasionally may also be required to balance, stoop, kneel, crouch, walk, turn the head and torso, taste or smell.
  • Employee may have to exert up to 20-30 pounds of force to lift, carry, pull, push or otherwise move objects.
  • Specific vision abilities include close visual acuity, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
  • While performing the duties of this job, the employee is mainly subjected to an indoor office environment.
  • The noise level in the work environment is usually moderate.
  • Must be able to wear required personal protective equipment (PPE) and comply with all safety requirements.

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