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Food Innovation Center Jobs (NOW HIRING)

National Food Group

Warehouse Support

Novi, MI · On-site

$15 - $18/hr

... Innovation Center where all our cooking magic happens! Our team has a good balance of work and play - who ever said corporate life couldn't be fun? Why do we all do what we do here? To give food a ...

Milwaukee Tool

Prototype Machinist B

Brookfield, WI · On-site

$19.50 - $26.50/hr

The Rapid Innovation Center Machinist B plays a crucial role in providing innovative solutions to ... On-site wellness, fitness center, food, and coffee service And many more, check out our benefits ...

Milwaukee Tool

Prototype Machinist B

Brookfield, WI · On-site

$19.50 - $26.50/hr

The Rapid Innovation Center Machinist B plays a crucial role in providing innovative solutions to ... On-site wellness, fitness center, food, and coffee service And many more, check out our benefits ...

Perdue Farms

Sensory Scientist

Salisbury, MD · On-site

$68K - $102K/yr

This position is located onsite at our Innovation Center in Salisbury, MD. The salary range for ... Bachelor's Degree in Food Science, Agriculture, Nutrition, or related discipline. * 2-4 years of ...

Perdue Farms

Sensory Scientist

Salisbury, MD · On-site

$68K - $102K/yr

This position is located onsite at our Innovation Center in Salisbury, MD. The salary range for ... Bachelor's Degree in Food Science, Agriculture, Nutrition, or related discipline. * 2-4 years of ...

Perdue Farms

Sensory Scientist

Salisbury, MD · On-site

$68K - $102K/yr

This position is located onsite at our Innovation Center in Salisbury, MD. The salary range for ... Bachelor's Degree in Food Science, Agriculture, Nutrition, or related discipline. * 2-4 years of ...

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All JobsFood Innovation Center Jobs

Food Innovation Center information

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How much do food innovation center jobs pay per hour?

As of Jul 2, 2026, the average hourly pay for food innovation center in the United States is $22.00, according to ZipRecruiter salary data. Most workers in this role earn between $16.59 and $24.04 per hour, depending on experience, location, and employer.

What is the difference between Food Innovation Center vs Food Technologist?

AspectFood Innovation CenterFood Technologist
CredentialsTypically requires degrees in food science, culinary arts, or related fieldsRequires degrees or certifications in food science, technology, or related areas
Work EnvironmentResearch labs, product development kitchens, innovation hubsManufacturing facilities, laboratories, quality control departments
Employer & IndustryFood companies, research institutions, startups focused on new product developmentFood manufacturing companies, quality assurance labs, regulatory agencies

Food Innovation Centers focus on developing new food products and innovative solutions, often working in research and development environments. Food Technologists primarily ensure food safety, quality, and compliance in manufacturing settings. While both roles require food science knowledge, the Food Innovation Center emphasizes product creation and innovation, whereas Food Technologists focus on quality control and technical compliance.

What are some typical collaborative projects that team members work on at a Food Innovation Center?

At a Food Innovation Center, team members often work together on projects such as developing new food products, improving existing recipes, and testing alternative ingredients for nutrition or sustainability. Collaboration with food scientists, chefs, marketing professionals, and packaging experts is common, ensuring that new products meet both quality standards and market demands. These cross-functional projects foster a creative environment and provide opportunities to learn from colleagues with diverse expertise.

What are the key skills and qualifications needed to thrive at a Food Innovation Center, and why are they important?

To succeed at a Food Innovation Center, you need strong expertise in food science, product development, and quality assurance, often supported by a degree in food science, nutrition, or a related field. Familiarity with laboratory equipment, sensory analysis tools, and food safety certifications like HACCP is typically required. Creativity, collaboration, and strong problem-solving skills help professionals stand out in this innovative environment. These competencies are crucial for developing safe, appealing, and market-ready food products that meet industry regulations and consumer demands.

What is a Food Innovation Center?

A Food Innovation Center is a specialized facility dedicated to supporting the development, testing, and commercialization of new food products and technologies. These centers often provide resources such as research labs, commercial kitchens, packaging equipment, and expert guidance to food entrepreneurs and established companies. Their goal is to foster creativity, improve food safety and quality, and help bring innovative products to market. Food Innovation Centers are valuable for startups seeking to scale up production, meet regulatory requirements, or access technical expertise.
More about Food Innovation Center jobs
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Food Innovation Center jobs near you
Infographic showing various Food Innovation Center job openings in the United States as of June 2026, with employment types broken down into 68% Full Time, 31% Part Time, and 1% Contract. Highlights an 91% Physical, 3% Hybrid, and 6% Remote job distribution, with an average salary of $45,753 per year, or $22 per hour.
Registered Dietitian (Clinical)

Registered Dietitian (Clinical)

TCA Health Inc.

Chicago, IL

$75K - $78K/hr

Full-time

Posted 11 days ago

Job description

Job Title: Registered Dietitian (Clinical)
Department: Clinical/ Nutrition amp; Innovation Center
Reports To: Medical Director
FLSA Status: Full Time Regular, Exempt
Salary: $75,000 – $78,000
Work Location: Onsite
About TCA
TCA Health, a Federally Qualified Health Center located on Chicago's far south side has been a provider of innovative, accessible, and quality primary care, dental, behavioral health services and more to Chicagoland's underserved communities for over 50 years! The culture at TCA Health is one of service and commitment. Our team of dedicated professionals is the reason why TCA Health continues to be one of Chicago’s leading Federally Qualified Healthcare Centers.

TCA VALUES
TCA C.A.R.E.S.
· Compassion: We are kind, considerate, and caring.
· Accountability: We take ownership for each person’s experiences.
· Respect: We treat each person with dignity.
· Excellence: We seek the highest level of performance in all we do.
· Stewardship: We strive for racial and health equity, diversity, and inclusion by delivering quality health care and access for all

POSITION SUMMARY
The Registered Dietitian (RD) serves as a clinical provider within TCA Health’s interdisciplinary care team, delivering evidence-based Medical Nutrition Therapy (MNT) to patients referred by primary care, behavioral health, and women’s health providers. The RD is responsible for improving clinical outcomes in chronic disease management through individualized nutrition care plans, ongoing patient follow-up, and integration into TCA Health’s Epic EMR workflows. This role prioritizes direct patient care and measurable health outcomes while also supporting population health initiatives and limited programming within the Nutrition and Innovation Center.
ESSENTIAL DUTIES AND RESPONSIBILITIES (includes but are not limited to the following);
  • Provides Medical Nutrition Therapy for patients with diabetes, obesity, hypertension, cardiovascular disease, chronic kidney disease, prenatal, and pediatric nutrition needs
  • Conducts comprehensive nutrition assessments, including dietary, behavioral, and social determinants of health
  • Develops individualized, evidence-based nutrition care plans and monitors patient progress
  • Provides ongoing follow-up care and adjusts treatment plans as needed
  • Accepts and manages internal referrals through Epic from primary care providers, OB/GYN, and behavioral health
  • Participates in care team huddles and case conferences for high-risk patients
  • Documents all patient encounters in Epic using approved templates and workflows
  • Tracks patient outcomes including A1c, BMI, and blood pressure trends
  • Supports development and use of Epic reporting tools including SlicerDicer for nutrition-related outcomes
  • Maintains productivity expectations of approximately 16 patient visits per day or 8 per session
  • Ensures timely documentation within 24 hours of patient encounters
  • Implement strategies to improve patient engagement and reduce no-show rates
  • Contributes to improvement in clinical quality measures including diabetes control and BMI follow-up
  • Participate in Quality Improvement and Quality Assurance initiatives and performance improvement projects
  • Develops and facilitates group visits for chronic disease management and nutrition education
  • Collaborates on initiatives addressing food insecurity and social determinants of health
  • Partners with community organizations and food resources as appropriate
  • Supports limited programming within the Nutrition and Innovation Center, including cooking demonstrations and patient education sessions
  • Ensures all programming aligns with clinical priorities and measurable outcomes
  • Stay updated on the latest nutrition science and dietary guidelines.
  • Performs other duties as assigned
EDUCATION / EXPERIENCE REQUIREMENTS
  • Bachelor’s degree in nutrition, Dietetics, or related field required; master’s degree preferred
  • Registered Dietitian (RD/RDN) credential required
  • Licensed Dietitian/Nutritionist in the State of Illinois and/or Indiana required
  • Minimum of two years of clinical experience preferred, ideally in an ambulatory or FQHC setting
Required Skills and Competencies
  • Strong clinical knowledge in chronic disease nutrition management
  • Experience with electronic medical records; Epic experience preferred
  • Ability to function effectively within an interdisciplinary care team
  • Strong patient counseling and motivational interviewing skills
  • Ability to analyze and track clinical data and outcomes
  • Cultural competency and commitment to health equity
  • Knowledge of Nutrition Science: A deep understanding of food science, metabolism, and dietary therapy to provide sepcialized dietary advice
  • Able to build partnerships and relationships with other Agencies and Food Pantries.
Performance Expectations
  • Meets or exceeds productivity benchmarks
  • Demonstrates measurable improvement in clinical outcomes
  • Maintains high patient satisfaction
  • Participates actively in team-based care and organizational initiatives
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
WORKING CONDITIONS
Normal office and health center environment. Frequent evening and occasional weekend work.

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