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Consumer Food Science Jobs (NOW HIRING)

JRG Partners

Pilot Plant Manager

San Francisco, CA · On-site

$135K - $160K/yr

Bachelor's degree in food engineering, food science or a similar discipline. ? experience in working with Pilot and Labs vendors and co-manufacturers. * possess experience working in a consumer food ...

System One

Food Scientist - Dough Rheology

Paterson, NJ · On-site

$110K - $125K/yr

... science, or bakery ingredient manufacturing within the food ingredients, baking ingredients, or Consumer Packaged Goods (CPG) industries. * Strong knowledge of bakery ingredient functionality ...

Post Consumer Brands

Sr Scientist

North Branch, MN · On-site

$89K - $132K/yr

Business Unit Overview Headquartered in Lakeville, Minn., Post Consumer Brands, a business unit of ... Four-year college degree in Food Science, Biological Sciences, Chemical Sciences, or other related ...

Uasys

Program Associate - Food Safety

Little Rock, AR · On-site

Minimum Qualifications Bachelor's degree in Food Science, Nutrition, Dietetics, Family and Consumer Sciences, Public Health, or a closely related field, plus three years of relevant experience; OR a ...

Stefanini

Food Scientist

East Hanover, NJ

Qualifications BS in Food Science and/or Technology or a related discipline (e.g. psychology, statistics, consumer science) with min. 6years relevant training/work experience with sensory evaluation ...

OFI

Food Scientist

Bayonne, NJ

Ensure all food developments meet all required food and safety, consumer, and industry standards. * Perform other duties as assigned. Position Requirements * Bachelor's degree in Food Science, Food ...

Eurofins Scientific

Food Scientist

Lafayette, CO · On-site

The National Food Lab's best-in-class consumer and sensory research capabilities employ a variety ... PhD degree from an IFT accredited food science program, or equivalent combination of education and ...

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Consumer Food Science information

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How much do consumer food science jobs pay per hour?

As of Jul 23, 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 the highest paying job in food nutrition?

In food nutrition, senior roles such as Director of Food Science or Nutrition Director typically have the highest salaries, often exceeding six figures. These positions require advanced education, extensive experience, and leadership skills in research, product development, or regulatory compliance.

What can I do with a consumer science degree?

A consumer food science degree prepares individuals for roles in food product development, quality assurance, sensory analysis, and consumer research within the food industry. Graduates can work in research labs, manufacturing companies, or regulatory agencies, often utilizing skills in data analysis, food safety, and product testing. Certifications in food safety or quality management can enhance employment opportunities.

What is the highest salary for a food scientist?

The highest salaries for food scientists can exceed $100,000 annually, especially for those with advanced degrees, extensive experience, or leadership roles in the industry. Senior food scientists or managers working in large companies or specialized sectors tend to earn the highest compensation.

What kind of job can I get with a food science degree?

A food science degree can lead to roles such as food scientist, quality assurance manager, product development specialist, or food safety auditor. These jobs typically involve laboratory work, product testing, and ensuring compliance with safety standards, often requiring knowledge of food chemistry, microbiology, and regulatory guidelines.

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.
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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
Infographic showing various Consumer Food Science job openings in the United States as of July 2026, with employment types broken down into 1% As Needed, 81% Full Time, 17% Part Time, and 1% Contract. Highlights an 90% Physical, 3% Hybrid, and 7% Remote job distribution, with an average salary of $46,976 per year, or $22.6 per hour.
R&D Food Scientist - Bakery Products

R&D Food Scientist - Bakery Products

System One Holdings, LLC

Paterson, NJ • On-site

$110K - $125K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

This job post has expired today. Applications are no longer accepted.

Job description

Job Title: R&D Food Scientist
Location: Paterson, NJ, Onsite
Job Type: Direct Hire
Compensation: $110,000-$125,000
Shift: 8:30am-5pm (some flexibility)
Position Overview
We are seeking an experienced R&D Food Scientist to support the development, optimization, and commercialization of bakery products and ingredient systems. This role will focus on improving product quality, consistency, shelf life, and manufacturing efficiency while collaborating with cross-functional teams across R&D, Operations, Quality, Regulatory, and Procurement. The ideal candidate will have a strong background in bakery science, ingredient functionality, product development, and process optimization within the food manufacturing or CPG industry.
Requirements
  • Bachelor's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related field.
  • 3-5+ years of experience in food product development, food science, or bakery ingredient manufacturing within the food ingredients, baking ingredients, or Consumer Packaged Goods (CPG) industries.
  • Strong knowledge of bakery ingredient functionality, including flour systems, gluten development, enzymes, emulsifiers, sweeteners, and natural additives.
  • Hands-on experience with bakery processing operations, including mixing, fermentation, proofing, baking, and cooling.
  • Experience with product scale-up, commercialization, and plant trials.
  • Knowledge of dough rheology, texture analysis, and shelf-life optimization.
  • Experience troubleshooting bakery production issues and improving product consistency.
  • Hands-on knowledge of food safety standards, GMPs, HACCP, and regulatory requirements.
  • Strong analytical and problem-solving abilities with a data-driven approach.
  • Proficiency with Excel, Minitab, or other data analysis tools.
  • Excellent communication and cross-functional collaboration skills.
  • Ability to manage multiple priorities and projects simultaneously.
  • Strong attention to detail with a focus on quality, performance, and continuous improvement.

Preferred
  • Master's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related discipline.
  • Experience with clean-label formulation and ingredient replacement strategies.
  • Experience working with bakery ingredient systems, premixes, or bases.

Key Responsibilities
  • Analyze existing bakery formulations and manufacturing processes to identify opportunities for improvements in quality, consistency, shelf life, and cost efficiency.
  • Develop and optimize bakery products, including breads, cakes, cookies, pastries, tortillas, and related products through formulation, ingredient selection, and process improvements.
  • Support scale-up and commercialization efforts from bench-top development through pilot and full-scale production.
  • Partner with Operations to troubleshoot production challenges, including dry mix handling, functional performance issues, color defects, and product variability.
  • Collaborate with R&D, Quality, Regulatory, Operations, and Procurement teams to ensure products meet sensory, regulatory, operational, and cost requirements.
  • Evaluate the functionality of ingredients such as flours, starches, enzymes, emulsifiers, hydrocolloids, leavening systems, colors, sweeteners, and natural additives.
  • Design and execute experiments to improve texture, flavor, shelf life, and overall product performance.
  • Develop and maintain product specifications, batch sheets, SOPs, and processing parameters.
  • Support sensory evaluations, shelf-life studies, stability testing, and validation of bakery ingredient systems and bases.
  • Lead or support continuous improvement initiatives using data-driven methodologies to enhance product quality and manufacturing efficiency.
  • Drive ingredient cost optimization and reformulation projects while maintaining product integrity.
  • Assist with supplier qualification and validation of new raw materials.
  • Train Production and Quality teams on new formulations, processes, and best practices.
  • Maintain accurate documentation to support product development, validation, audits, and regulatory compliance.
  • Ensure adherence to GMPs, HACCP programs, OSHA requirements, and company quality standards.
  • Manage multiple development and process improvement projects in a fast-paced manufacturing environment.
  • Perform all duties in accordance with company safety policies and procedures.
  • Comments: Occasional later or weekend shifts to accomodate production runs.

Keyskills:
Food Science • Bakery Science • R&D • Product Development • Bakery Ingredients • Formulation Development • Commercialization • Scale-Up • Process Improvement • Dough Rheology • Shelf-Life Optimization • Ingredient Functionality • Flour Systems • Enzymes • Emulsifiers • Clean Label • Reformulation • Cost Optimization • Sensory Evaluation • Bakery Manufacturing • Mixing • Fermentation • Proofing • Baking • Quality Assurance • Food Safety • HACCP • GMP • Regulatory Compliance • Troubleshooting • Root Cause Analysis • Data Analysis • Excel • Minitab • Product Innovation • New Product Development (NPD) • Food Ingredients • CPG • Process Validation • Manufacturing Efficiency • SOPs • Supplier Qualification • Food Engineering • Production Optimization • Cross-Functional Collaboration • Technical Leadership • Manufacturing Operations.
System One, and its subsidiaries including Joulé and Mountain Ltd., are leaders in delivering outsourced services and workforce solutions across North America. We help clients get work done more efficiently and economically, without compromising quality. System One not only serves as a valued partner for our clients, but we offer eligible employees health and welfare benefits coverage options including medical, dental, vision, spending accounts, life insurance, voluntary plans, as well as participation in a 401(k) plan.
System One is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, age, national origin, disability, family care or medical leave status, genetic information, veteran status, marital status, or any other characteristic protected by applicable federal, state, or local law.
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