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Consumer Food Science Jobs (NOW HIRING)

Actalent

Document Specialist

Lakeville, MN

The role offers the opportunity to contribute directly to well-known consumer food brands while ... Bachelor's degree in Food Science, Nutrition, Biology, Chemistry, or a related life science field ...

Lancesoft

Food Scientist

Emeryville, CA · On-site

$27.14/hr

Food science, science, or engineering ideally in a fast-moving consumer goods market * Working on teams and independently with the guidance of a manager * Personal drive and organization

Lancesoft Inc

Food Scientist

Emeryville, CA · On-site

Food science, science, or engineering ideally in a fast-moving consumer goods market Working on teams and independently with the guidance of a manager Personal drive and organization Prioritizing and ...

Actalent

Document Specialist

Lakeville, MN

The role offers the opportunity to contribute directly to well-known consumer food brands while ... Bachelor's degree in Food Science, Nutrition, Biology, Chemistry, or a related life science field ...

JRG Partners

Food Process Scientist

San Francisco, CA · On-site

$110K - $140K/yr

The Food Science Scientist will be part of the AI Food team and will be reporting to the Director ... consumer requirements, and translate into clear design specifications & process requirements.

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How much do consumer food science jobs pay per hour?

As of Jun 6, 2026, the average hourly pay for consumer food science in the United States is $22.58, according to ZipRecruiter salary data. Most workers in this role earn between $16.35 and $28.37 per hour, depending on experience, location, and employer.

What is consumer food science?

Consumer food science is a field that studies how people perceive, choose, and use food products. It combines principles from food science, psychology, marketing, and sensory evaluation to understand consumer preferences and behaviors. Professionals in this field work to improve food quality, safety, and appeal based on consumer feedback and trends, helping food companies develop products that meet market demands.

What types of teams or departments do Consumer Food Scientists typically collaborate with in a food company?

Consumer Food Scientists often work closely with cross-functional teams, including product development, marketing, sensory analysis, and quality assurance. Collaboration is essential, as you may be involved in designing consumer tests, interpreting feedback, and helping translate consumer preferences into actionable product improvements. This role requires effective communication and teamwork, as findings from consumer research directly influence product formulation, branding, and even packaging decisions.

What is the difference between Consumer Food Science vs Food Technologist?

AspectConsumer Food ScienceFood Technologist
CredentialsBachelor's degree in Food Science, Nutrition, or related fieldBachelor's or higher in Food Science, Food Technology, or related
Work EnvironmentResearch labs, consumer testing, product developmentManufacturing facilities, quality control labs, R&D
Industry UsageConsumer product companies, market research firmsFood manufacturing, processing plants, quality assurance

Consumer Food Science focuses on understanding consumer preferences, sensory testing, and product development tailored to market needs. Food Technologists primarily work on the technical aspects of food processing, safety, and quality control. Both roles require a background in food science and often overlap in product development, but Consumer Food Science emphasizes consumer insights, while Food Technologists focus on technical production processes.

What are the key skills and qualifications needed to thrive as a Consumer Food Scientist, and why are they important?

To thrive as a Consumer Food Scientist, you need a background in food science, nutrition, and sensory evaluation, often supported by a relevant bachelor's or master's degree. Proficiency with laboratory equipment, statistical analysis software, and familiarity with food safety regulations are typically required. Strong communication, creativity, and problem-solving skills help you understand consumer preferences and effectively collaborate across departments. These skills are crucial for developing appealing, safe, and marketable food products that meet consumer needs.
More about Consumer Food Science jobs
What job categories do people searching Consumer Food Science jobs look for? The top searched job categories for Consumer Food Science jobs are:
Consumer Food Science jobs near you

Food Scientists & Senior Food Scientists

David Protein

Manhattan, NY • On-site

$170K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 22 days ago

Job description

The Company:
David creates tools to increase muscle and decrease fat. Our first product is a protein bar. More broadly, David is a platform to develop high-protein, low-calorie, blood-sugar-friendly foods that are craveable.
This is a rare opportunity to join a breakout food brand at a pivotal stage of growth. Led by CEO Peter Rahal, Cofounder and Former CEO of RXBAR, David is working to become the leading consumer food brand focused on high-protein foods in North America and beyond.
The Role:
Reporting to the Director of R&D, we are looking for Food Scientists & Senior Food Scientists to own formulation, testing, and iteration across David's product portfolio. This role is responsible for turning ideas into finished, scalable products - from benchtop experimentation through pilot runs and early production.
This is a hands-on, benchtop role. The majority of your time will be spent formulating, testing, troubleshooting, and refining products. You will also work closely with our commercialization, supply chain and quality teams to ensure products meet taste, nutrition, safety, cost, and scale requirements.
Responsibilities:
Product Development & Formulation
  • Own hands-on formulation and benchtop experimentation to develop and improve high-protein, low-calorie food products.
  • Translate early ideas into testable hypotheses, benchtop experiments, and prototypes.
  • Explore and critically assess new food ingredient systems, and processing methods aligned with David's roadmap.
  • Develop prototypes that balance taste, texture, nutrition, stability, and scalability.
  • Lead rapid formulation iteration informed by sensory evaluation, data, and manufacturing constraints.
  • Document formulations, methods, and results.

Sensory & Performance Evaluation
  • Conduct and analyze internal sensory evaluations and laboratory testing to assess product flavor, texture, appearance, and physical performance.
  • Use sensory and analytical results to drive targeted formulation improvements.

Scale-Up & Commercialization Support
  • Support pilot and early production runs, identifying and mitigating formulation, process, and ingredient risks during scale-up.
  • Collaborate with commercialization, operations, and manufacturing teams during pilots and early production runs.
  • Assist with ingredient evaluations, supplier assessments, and QA documentation, including specifications, testing protocols, and nutritional targets.
  • Ensure early-stage food concepts maintain taste, stability, safety, and cost efficiency through commercialization.
  • Communicate technical insights effectively across R&D, Supply Chain, and Commercialization teams.

Ingredient & Technical Expertise
  • Apply working knowledge and conduct research in food chemistry, proteins, high intensity sweeteners, fibers, binding systems, ingredient interactions, sensory performance, and shelf-life kinetics.
  • Diagnose unexpected failures or performance issues for both ingredients and finished products (texture changes, binding failures, flavor instability, processing issues, etc.) with speed, clarity, and technical precision.
  • Stay current on ingredient technologies, processing methods, and food science best practices relevant to high-protein systems.

Compliance & Lab Excellence
  • Ensure all work aligns with food safety regulations and industry standards.
  • Maintain a clean, organized, and well-run laboratory.
  • Partner with regulatory and QA teams to ensure compliant ingredient selection and labeling awareness.

Requirements
  • 3-8 years of experience in food science, R&D, or product development within food or CPG.
  • Strong hands-on formulation experience, ideally with high-protein systems.
  • Deep curiosity about ingredient functionality and food chemistry.
  • Comfort operating independently in a fast-moving, early-stage environment.
  • Strong problem-solving skills and attention to detail.
  • Ability to clearly communicate technical findings and priorities to cross-functional partners.
  • Humble, self-aware, and eager to learn.
  • Desire to help build a mission-driven CPG company focused on metabolic health and performance.

Benefits
  • This is a full-time, in-office role based in New York City. We work onsite five days a week - when the culture fits, it is fun to be in the office together.
  • Compensation: $120-170K per year. Compensation is inclusive of bonus. Ability to trade salary for equity compensation will be offered.
  • 100% covered Health, Vision, Dental Insurance.
  • 401(k) with 4% match.
  • Additional perks, such as covered gym expenses.
  • Substantial and required PTO.

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