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Food Chemistry Jobs (NOW HIRING)

Kalsec, Inc.

Senior Scientist - Color Innovation

Kalamazoo, MI · On-site

$86K - $118K/yr

This role combines strong food chemistry expertise with hands-on product development to create stable, vibrant, and regulatory-compliant color solutions. The position leads formulation, experimental ...

Talnt

Food Scientist

Akron, OH

$70K - $95K/hr

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 ...

Mizkan

Product Development Food Scientist

Mount Prospect, IL · On-site

  • Medical

  • Dental

  • Vision

  • Retirement

Solid grounding in food chemistry, ingredient functionality, formulation science, and food processing technology. * Proficiency in benchtop and pilot-scale prototyping, costing, shelf-life evaluation ...

Conflux Systems

Food Chemist

Atlanta, GA · On-site

We are seeking a Chemistry Laboratory Analyst to perform advanced analytical testing on raw materials, intermediates, beverage components, finished products, auxiliary materials, and water samples.

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Food Chemistry information

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How much do food chemistry jobs pay per hour?

As of Aug 18, 2026, the average hourly pay for food chemistry in the United States is $22.26, according to ZipRecruiter salary data. Most workers in this role earn between $18.27 and $24.52 per hour, depending on experience, location, and employer.

What is food chemistry?

Food chemistry is the study of the chemical processes and interactions of all biological and non-biological components of foods. It involves analyzing the composition, structure, and properties of food substances, including carbohydrates, proteins, fats, vitamins, and minerals. Food chemists work to understand how these components interact during processing, storage, and preparation, and how they affect the flavor, texture, nutritional value, and safety of food. This field plays a crucial role in developing new food products, improving food quality, and ensuring food safety.

What are some typical challenges faced by food chemists when developing new food products?

Food chemists often encounter challenges such as ensuring product safety and stability while maintaining desired taste, texture, and nutritional value. Balancing regulatory compliance, ingredient sourcing, and cost-effectiveness can also be complex. Additionally, food chemists must collaborate closely with cross-functional teams—including quality assurance, production, and marketing—to address formulation issues and scale up successful prototypes into mass production. Staying updated with emerging technologies and changing consumer preferences is essential for continuous innovation in this field.

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

To thrive as a Food Chemist, you generally need a strong background in chemistry, biology, and food science, often supported by a bachelor's or advanced degree in these fields. Familiarity with laboratory equipment, analytical techniques like HPLC or GC, and food safety regulations is essential, and certifications such as HACCP can be beneficial. Attention to detail, problem-solving abilities, and clear communication are crucial soft skills for collaborating with teams and interpreting complex data. These skills ensure accurate analysis, product safety, and innovation in food development and quality control.

What is the difference between Food Chemistry vs Food Technologist?

AspectFood Chemistry
Required CredentialsBachelor's or higher in Food Science, Chemistry, or related fields; certifications like Certified Food Scientist
Work EnvironmentLaboratories, research facilities, food manufacturing plants
Employer & Industry UsageFood companies, research institutions, regulatory agencies
Common Search & ComparisonFood Chemistry vs Food Technologist

Food Chemistry focuses on analyzing and understanding the chemical composition of food, including additives, nutrients, and contaminants. Food Technologists develop, improve, and oversee food products and processes. While both roles work within the food industry and may share similar credentials, Food Chemistry emphasizes chemical analysis, whereas Food Technologists focus on product development and manufacturing processes.

Are food chemists in demand?

Food chemists are in demand due to the growing focus on food safety, quality, and innovation in the food industry. They often work in research labs, manufacturing, and quality assurance, requiring knowledge of analytical techniques and food regulations. Employment prospects are generally favorable for those with relevant education and skills in food analysis and product development.

What careers use food chemistry?

Food chemistry is used in careers such as food scientist, quality control analyst, product development scientist, and regulatory affairs specialist. These roles involve analyzing food components, developing new products, ensuring safety standards, and improving food quality using laboratory techniques and chemical analysis tools.

What degree is needed to be a food chemist?

A food chemist typically needs at least a bachelor's degree in food science, chemistry, biochemistry, or a related field. Advanced positions may require a master's degree or Ph.D., along with laboratory skills and knowledge of food safety regulations.

What is the job of a food chemist?

A food chemist studies the chemical composition and properties of food ingredients to improve safety, quality, and shelf life. They analyze food samples using laboratory techniques and develop new food products or processes, often requiring knowledge of chemistry, food science, and laboratory equipment. Their work supports food safety regulations and product innovation.
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Food Chemistry jobs near you
Infographic showing various Food Chemistry 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 $46,292 per year, or $22.3 per hour.

Sr. Food Scientist II - Innovations

CPS, Inc. (Food & Beverage Division)

Los Angeles, CA

$120K - $145K/yr

Full-time

Posted 3 days ago

New

Job description

Sr. Food Scientist II InnovationsThe Sr. Scientist II is a scientific leader responsible for the design, development, and commercialization of innovative plant-based beverages. This role applies deep knowledge of food chemistry, ingredient functionality, and processing science to create products that deliver exceptional sensory performance, nutritional value, stability, and manufacturability.As a subject matter expert, Sr. Scientist II leverages scientific principles to understand ingredient interactions, identify technical risks, and develop robust formulation solutions. This individual is expected to stay at the forefront of ingredient technologies and emerging scientific advancements, translating new knowledge into commercially viable products and competitive advantages.Working collaboratively across R&D, Operations, Quality, Supply Chain, Marketing, and external partners, the Senior Scientist II provides technical leadership throughout the product development lifecycle, from concept through commercialization.This position requires approximately 25% travel to manufacturing facilities, suppliers, innovation partners, pilot plant, and industry events.ResponsibilitiesScientific Leadership & Ingredient Technology Serve as a technical expert in food chemistry, ingredient functionality, and formulation science for plant-based beverage applications. Develop a deep understanding of ingredient interactions and their impact on product stability, texture, flavor, nutrition, and processing performance. Evaluate and implement emerging ingredient technologies to improve product quality, functionality, sustainability, and cost competitiveness. Apply scientific principles to investigate complex formulation and processing challenges and develop data-driven technical solutions. Design and execute experiments using sound scientific methodology and statistical tools (DOE) to generate actionable insights and accelerate innovation. Interpret analytical, physical, rheological, and sensory data to establish formulation strategies and guide product optimization. Build technical knowledge in areas such as emulsion science, hydrocolloid functionality, protein functionality, fat systems, sweetener technologies, mineral interactions, and flavor performance.Product Development & Innovation Lead formulation development and commercialization of innovative plant-based beverages from concept through market launch. Translate consumer insights into differentiated products that meet sensory, nutritional, quality, regulatory, and manufacturing requirements. Optimize formulations for shelf-life, process robustness, ingredient compatibility, and cost efficiency. Drive continuous product improvement through formulation renovation, ingredient optimization, and process innovation.Commercialization & Technical Leadership Lead pilot plant and manufacturing trials to validate formulations and support successful scale-up. Partner with Operations and Engineering to ensure effective technology transfer and manufacturing readiness. Troubleshoot manufacturing and formulation challenges using scientific root cause analysis. Develop technical documentation including formulations, ingredient specifications, processing parameters, and commercialization reports.Cross-Functional Collaboration Collaborate with Marketing, Consumer Insights, Quality, Regulatory, Procurement, and Supply Chain to deliver innovative products. Build strong technical partnership with ingredient suppliers, universities, and external innovation partners to evaluate emerging technologies and identify new opportunities. Provide scientific guidance to internal stakeholders and support customer facing technical discussions when appropriate. Mentor junior scientists by fostering scientific thinking, experimental rigor, and technical excellence.Salary$120,000 - $145,000 + BonusBenefits AvailableQualifications M.S. or Ph.D. in Food Science, Food Engineering, Chemistry, or a related scientific discipline. Bachelor?s degree with extensive relevant industry experience may also be considered. 7-10+ years of food and beverage product development experience. Demonstrated success developing and commercializing food or beverage products. Experience in plant-based beverages, dairy alternatives, beverages, or adjacent food categories is preferred. Strong understanding of ingredient interactions affecting product stability, texture, flavor delivery, and processing performance. Experience applying Design of Experiments (DOE), statistical analysis, and scientific modeling to solve formulation challenges and optimize product stability and shelf-life. Experience with pilot plant trials and commercial manufacturing. Knowledge of food safety regulations, GMPs, HACCP, and food labeling requirements.**If you?d like to hear more about this opportunity and others we are currently working on, please contact Kristine O?Sullivan at kosullivan cps4jobs.com.JO: 68.26KO#LI-KM2