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Director Food Research Development Jobs (NOW HIRING)

Tamus

Director, Research Development

Bryan, TX · On-site

Job Title Director, Research Development Agency Texas A&M University System Offices Department Center for Applied Communications and Networks Proposed Minimum Salary Commensurate Job Location Bryan ...

Crumbl

Research & Development Chef

Provo, UT · On-site

Under the direction of the Director of Research & Development the R&D Chef will execute daily tasks ... Utah Food Handlers Permit will be needed and we can help with the process if you don't have a UT ...

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$65.5K

$162.7K

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How much do director food research development jobs pay per year?

As of Sep 1, 2026, the average yearly pay for director food research development in the United States is $162,707.00, according to ZipRecruiter salary data. Most workers in this role earn between $135,000.00 and $194,000.00 per year, depending on experience, location, and employer.

What does a director of food research and development do?

A Director of Food Research and Development oversees the creation and improvement of food products within a company. They lead teams of scientists, technologists, and product developers to innovate new recipes, enhance food safety, and ensure products meet quality and regulatory standards. This role involves managing research projects, collaborating with marketing and production teams, and staying up-to-date on industry trends to drive product success in the marketplace.

What are the key skills and qualifications needed to thrive as a director of food research and development, and why are they important?

To thrive as a Director of Food Research and Development, you need advanced expertise in food science, product development, and regulatory compliance, often supported by a degree in food science or a related field and significant industry experience. Familiarity with R&D project management tools, food safety systems like HACCP, and quality assurance certifications such as SQF or ISO 22000 is typically required. Strategic leadership, creativity, and strong cross-functional communication skills help drive innovation and successful team collaboration. These competencies are vital for ensuring safe, marketable products and leading teams to deliver results in a competitive food industry.

What are some common challenges faced by a director of food research and development, and how can they be addressed?

A Director of Food Research and Development often encounters challenges such as aligning innovative product development with regulatory compliance, managing cross-functional teams, and balancing creativity with cost-effectiveness. Navigating shifting consumer preferences and ensuring timely launches can also be complex. Success in this role requires strong project management skills, effective communication with marketing, quality assurance, and production teams, and staying updated on industry trends and food safety standards.

What is the difference between Director Food Research Development vs Food Scientist?

AspectDirector Food Research DevelopmentFood Scientist
CredentialsBachelor's/Master's/PhD in Food Science or related field, leadership experienceBachelor's or Master's in Food Science or related field
Work EnvironmentLeadership roles in R&D departments, strategic planningLaboratory and product development settings, research-focused
Employer & Industry UsageFood manufacturing, large food companies, R&D divisionsFood companies, research institutions, product development teams

The main difference is that a Director Food Research Development oversees R&D strategies and manages teams, while a Food Scientist conducts research and develops new food products. The director has more leadership responsibilities, whereas the scientist focuses on technical research and experimentation.

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Director Food Research Development jobs near you
Infographic showing various Director Food Research Development job openings in the United States as of August 2026, with employment types broken down into 2% Internship, and 98% Full Time. Highlights an 95% In-person, 2% Hybrid, and 3% Remote job distribution, with an average salary of $162,707 per year, or $78.2 per hour.

Food Research & Development Specialist

Tay Ho

Houston, TX

Full-time

Posted 2 days ago

New

Job description

Job Summary:

We are seeking a Food Research & Development Specialist to support product innovation, formulation, and continuous improvement within our food manufacturing operation. This role bridges creativity and execution, working closely with Operations, Quality, and Supply Chain to develop, test, scale, and commercialize food products that meet quality, safety, cost, and regulatory standards.

You will play a hands-on role in benchtop development, pilot trials, and production scale-up, ensuring concepts move efficiently from idea to shelf.

Key Responsibilities:
  • Develop and refine food formulations for new products, line extensions, and reformulations.
  • Conduct bench-top, pilot, and plant trials, documenting procedures, observations, and results.
  • Partner with Operations and Engineering to support scale-up and commercialization of R&D concepts.
  • Work closely with Quality and Regulatory teams to ensure products meet FDA, USDA, GMP, HACCP, and labeling requirements.
  • Perform ingredient evaluations, shelf-life studies, sensory testing, and cost optimization analyses.
  • Maintain accurate formulation records, specifications, SOPs, and trial documentation.
  • Support supplier collaboration, ingredient sourcing, and evaluation of alternative raw materials.
  • Troubleshoot product and process issues related to texture, flavor, stability, yield, or shelf life.
  • Assist in maintaining R&D lab organization, safety standards, and sanitation protocols.
  • Contribute to continuous improvement initiatives across product quality and manufacturing efficiency.

Qualifications:

Required
  • Bachelor’s degree in Food Science, Food Technology, Chemistry, Nutrition, or a related field.
  • 2+ years of experience in food R&D, product development, or food manufacturing.
  • Hands-on experience with formulation, testing, and basic lab equipment.
  • Strong documentation and organizational skills.
Preferred
  • Experience supporting pilot plant or commercial-scale production.
  • Familiarity with thermal processing, emulsions, sauces, beverages, or dry blends (adjust based on product type).
  • Knowledge of nutritional labeling, regulatory compliance, and ingredient statements.
  • Working knowledge of food safety systems (GMP, HACCP, SSOPs, and SOPs)
  • Experience with sensory panels and shelf-life testing.
  • Proficiency with formulation software or Excel-based costing models.
Ideal Candidate Will Be:
  • Curious, methodical, and detail-oriented.
  • Comfortable balancing creativity with operational constraints.
  • Strong cross-functional communication skills.
  • Able to manage multiple projects and timelines simultaneously.
  • Solutions-focused with a continuous improvement mindset.
Why Join Craftory?

Craftory is reimagining how heritage-rich flavors are shared with the next generation. We produce ready-to-eat broths, soups, and proteins in shelf-stable Tetra Recart packaging. With product lines like Simmer Craft organic broths and Craft Cuts luncheon meats, we serve consumers seeking comfort foods.

Well established food manufacturing in Southern Cali. We specialize in Vietnamese meatball, sausage to retail and food service. We have been in the industry for over 38 years.