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Contract Food Scientist Jobs (NOW HIRING)

Talnt

Food Scientist

Akron, OH

$70K - $95K/hr

About the Role The Food Scientist plays a key role within Research & Development by developing ... Experience in contract manufacturing (co-manufacturing) or private label food manufacturing.

Stefanini

Food Scientist

Glenview, IL

Stefanini provides the IT contract resources you need to implement crucial projects, handle short ... A Food Science degree or Masters with 6-10 years' experience. Product development experience Degree ...

Stefanini

Food Scientist

East Hanover, NJ

Stefanini provides the IT contract resources you need to implement crucial projects, handle short ... Qualifications BS in Food Science and/or Technology or a related discipline (e.g. psychology ...

Palermo's Pizza

Pizza Food Scientist

Milwaukee, WI · On-site

  • Retirement

  • PTO

PIZZA FOOD SCIENTIST Are you passionate about food innovation, bakery science, and bringing new ... Our commitment to quality has made Palermo's a leader in private label frozen pizza and contract ...

Siete Foods

Food Scientist

Austin, TX

Provide ongoing product support to contract manufacturers and ensure familiarity with Siete ... Degree in Food Science, Engineering or Laboratory Science (such as biology, chemistry or physics ...

Kyyba Inc

Senior Food Scientist

East Hanover, NJ · On-site

$42 - $48/hr

Job Title - Senior Food Scientist Location - East Hanover, NJ 07936 - 100% onsite Shift - 9am - 4pm EST Duration - 6+ Months Contract with possible extension depending on performance & client needs ...

Noor Staffing Group

R&D Scientist

Valhalla, NY

A global leader in food and beverage is interviewing for a contract Research and Development Scientist position in Valhalla, NY. The incumbent will conduct and support ingredient application programs.

Actalent

Food Quality Assurance Technologist

Brockton, MA

$28 - $30/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Food Scientist/Food Technologist (3rd Shift)Schedule 3rd Shift: Monday-Friday, 10:00 PM - 6:30 AM ... Intermediate (1-4 Years) Job Type & Location This is a Contract to Hire position based out of ...

Posted today

Solenis

Food Safety Auditor (contract)

$70/hr

  • Retirement

... Food science, Food and Nutrition, Restaurant Management/Hospitality, Environmental health ... This is a part-time contract position and will not be eligible for benefits or 401k

Solenis

Food Safety Auditor (contract)

$70/hr

  • Retirement

... Food science, Food and Nutrition, Restaurant Management/Hospitality, Environmental health ... This is a part-time contract position and will not be eligible for benefits or 401k

Mercor

ADC/Bispecifics R&D Scientist

New York, NY · On-site +1

$85 - $142/hr

Contract Compensation: $85-$142/hour Location: Remote Role Responsibilities * Review technical ... Label, classify, and annotate scientific data and model outputs to improve model performance.

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How much do contract food scientist jobs pay per year?

As of Aug 19, 2026, the average yearly pay for contract food 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 is a contract food scientist?

A Contract Food Scientist is a professional who is hired on a temporary or project basis to work on food-related research, product development, quality assurance, or safety projects. Unlike full-time employees, contract food scientists often work for multiple clients or companies, offering their expertise for specific tasks such as developing new recipes, improving existing food products, or ensuring regulatory compliance. This role requires a strong background in food science, chemistry, or a related field and the ability to adapt quickly to different company needs.

What are some common challenges contract food scientists face when working with multiple clients simultaneously?

Contract Food Scientists often juggle projects for several clients at once, which can present challenges in managing competing deadlines and adapting to various product requirements. Each client may have unique expectations, regulatory needs, and timelines, requiring strong organizational and communication skills. Balancing these demands while ensuring consistent quality and innovative solutions is key to succeeding in this role. Proactive planning and clear, regular updates with clients and internal teams help mitigate these challenges and foster successful collaborations.

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

To thrive as a Contract Food Scientist, you need a solid background in food science, chemistry, and microbiology, typically supported by a relevant bachelor’s or master’s degree. Familiarity with laboratory equipment, food safety regulations (like HACCP or FDA guidelines), and data analysis tools such as LIMS is essential. Strong problem-solving, project management, and communication skills help you effectively collaborate with clients and teams. These competencies ensure the development of safe, high-quality food products and successful project outcomes in a competitive industry.
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Contract Food Scientist jobs near you
Infographic showing various Contract Food Scientist job openings in the United States as of August 2026, with employment types broken down into 69% Full Time, 30% Part Time, and 1% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $90,961 per year, or $43.7 per hour.

Food Scientist

Talnt

Akron, OH

$70K - $95K/hr

Full-time

Posted 14 days ago

Job description

About the RoleThe Food Scientist plays a key role within Research & Development by developing, formulating, testing, and optimizing innovative food, beverage, nutraceutical, and dietary supplement products. This position is heavily focused on formulation development, taking products from concept through commercialization while improving taste, texture, functionality, stability, manufacturability, and overall product performance.The ideal candidate has extensive experience creating new formulations, troubleshooting formulation challenges, conducting bench-scale development, and scaling products into manufacturing. Success in this role requires creativity, strong scientific fundamentals, and the ability to translate customer concepts into commercially viable products within a fast-paced manufacturing environment.Responsibilities
  • Develop and formulate innovative food, beverage, nutraceutical, and dietary supplement products from concept through commercialization.
  • Create and optimize formulations by balancing functionality, flavor, texture, stability, nutrition, processing requirements, and cost.
  • Conduct bench-scale laboratory experiments to evaluate formulation performance, manufacturability, shelf life, and overall product quality.
  • Improve existing formulations by troubleshooting stability, processing, ingredient interactions, texture, flavor, viscosity, separation, and other product performance issues.
  • Formulate liquid, powder, suspension, emulsion, concentrate, and other food and beverage systems depending on customer and manufacturing requirements.
  • Perform analytical and physical testing including pH, Brix, viscosity, density, water activity, appearance, flavor, aroma, texture, color, and other organoleptic evaluations.
  • Develop manufacturing procedures, batch sheets, processing instructions, and scale-up documentation for commercial production.
  • Design and manage accelerated and real-time shelf-life and stability studies.
  • Research and evaluate new ingredients, functional additives, sweeteners, proteins, flavors, stabilizers, hydrocolloids, preservatives, and processing technologies.
  • Work closely with Quality, Operations, Purchasing, Manufacturing, Regulatory, and Supply Chain teams throughout product development.
  • Support pilot production, process validation, commercialization, and continuous product improvement initiatives.
  • Maintain detailed formulation records, laboratory notebooks, specifications, and technical documentation.
  • Ensure all R&D activities comply with FDA regulations, cGMPs, HACCP principles, food safety requirements, and internal quality systems.
  • Stay current on ingredient innovations, consumer trends, formulation technologies, and emerging food science research.
Qualifications
  • Bachelor's degree in Food Science, Food Technology, Chemistry, Biochemistry, Chemical Engineering, Nutrition, or another related scientific discipline.
  • Minimum of 5 years of Research & Development experience within food, beverage, nutraceutical, dietary supplement, ingredient, or other regulated manufacturing environments.
  • Extensive experience developing and optimizing commercial food or beverage formulations.
  • Strong understanding of formulation science, ingredient functionality, food chemistry, preservation systems, emulsions, hydrocolloids, proteins, sweeteners, flavors, stabilizers, and shelf-life science.
  • Experience taking products from bench-top development through pilot production and commercial manufacturing.
  • Experience troubleshooting formulation, processing, and manufacturing challenges.
  • Knowledge of FDA regulations, cGMPs, HACCP, SQF, FSMA, and food safety requirements.
  • Experience conducting analytical and physical product testing and interpreting laboratory data.
  • Ability to evaluate ingredient specifications, Certificates of Analysis (COAs), and technical documentation.
  • Strong analytical thinking, project management, documentation, and cross-functional communication skills.
  • Proficiency with Microsoft Office, ERP systems, formulation databases, and laboratory documentation systems.
Desired Qualifications
  • Experience in contract manufacturing (co-manufacturing) or private label food manufacturing.
  • Experience developing beverages, functional foods, protein products, nutritional products, sauces, dressings, emulsions, or other shelf-stable food products.
  • Familiarity with pilot plant operations, process optimization, and manufacturing scale-up.
  • Knowledge of food labeling, ingredient regulations, nutritional compliance, and commercialization requirements.
  • Experience using formulation software, AI tools, scientific databases, or statistical analysis software to support product development.
  • Lean Six Sigma, HACCP, Preventive Controls Qualified Individual (PCQI), or other food industry certifications are a plus.