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Food Science Research Jobs (NOW HIRING)

Requirements * 1+ years of experience in food science, R&D, or product development within food or CPG. * Strong hands-on formulation experience, ideally with high-protein systems. * Deep curiosity ...

POSITION SUMMARY The Food Science Technician in the Research & Development (R&D) department supports the development, testing, and improvement of food products and processing methods. This role ...

Collaborate with Quality Assurance (QA), Research & Development (R&D), and Supply Chain teams to ... Food Science; Microbiology, Nutrition, Dairy Science, or other relevant sciences are also ...

QualificationsStrong foundation in Food Science and Food Technology, with the ability to apply scientific principles to protein processing and pet food ingredient development.Experience in Research ...

Food science knowledge, including ingredient functionality, ingredient interactions, and sensory ... Partner with cross-functional teams, customers, suppliers, and consumer research partners to ...

Food Scientist

Frisco, TX · On-site

$90K - $120K/yr

Food science knowledge, including ingredient functionality, ingredient interactions, and sensory ... Partner with cross-functional teams, customers, suppliers, and consumer research partners to ...

The R&D Scientist is responsible for managing research and development projects involving new ... Comprehend and apply food science and pet nutrition principles effectively in project work.

The R&D Scientist is responsible for managing research and development projects involving new ... Comprehend and apply food science and pet nutrition principles effectively in project work.

NY · On-site

$62K - $88K/yr

The Dillon Lab explores the role of animal‑source foods in sustainable food systems, and seeks to ... Research - 90% * Mentoring - 10% Required Qualifications * PhD in Animal Science, Environmental ...

The R&D Scientist is responsible for managing research and development projects involving new ... Comprehend and apply food science and pet nutrition principles effectively in project work.

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Food Science Research information

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How much do food science research jobs pay per hour?

As of Sep 11, 2026, the average hourly pay for food science research in the United States is $26.92, according to ZipRecruiter salary data. Most workers in this role earn between $18.03 and $39.66 per hour, depending on experience, location, and employer.

What is food science research?

A Food Science Research job involves studying the physical, chemical, and biological properties of food to improve safety, quality, and nutrition. Researchers in this field work on developing new food products, enhancing preservation techniques, and ensuring regulatory compliance. They often collaborate with food manufacturers, government agencies, and academic institutions to conduct experiments and analyze data. This role requires a strong background in food chemistry, microbiology, and technology to innovate and improve the food industry.

What are the typical daily responsibilities of someone working in food science research?

Food Science Researchers typically spend their days planning and conducting experiments to test food quality, safety, and nutritional content, often working in laboratory settings. They analyze results, document findings, and may develop new products or processes to improve shelf life or flavor. Collaboration with other scientists, regulatory experts, and sometimes production staff is a key part of the role. Researchers may also be involved in preparing presentations or reports to share their results with stakeholders or clients. This variety keeps the work dynamic and intellectually engaging for those passionate about advancing the food industry.

What are the key skills and qualifications needed to thrive in food science research?

To thrive in Food Science Research, a strong background in chemistry, biology, and food technology—typically backed by a relevant degree such as food science or microbiology—is crucial. Familiarity with laboratory equipment, statistical analysis software, and food safety regulations (such as HACCP certification) is often required. Critical thinking, strong problem-solving abilities, and effective teamwork allow researchers to design innovative experiments and communicate findings clearly. These skills are vital for ensuring the development of safe, high-quality food products and for staying compliant with industry standards.

More about Food Science Research jobs

What cities are hiring for Food Science Research jobs?

Cities with the most Food Science Research job openings:

What are the most commonly searched types of Food Science Research jobs?

The most popular types of Food Science Research jobs are:

What states have the most Food Science Research jobs?

States with the most job openings for Food Science Research jobs include:

Infographic showing various Food Science Research job openings in the United States as of September 2026, with employment types broken down into 68% Full Time, 31% Part Time, and 1% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $55,998 per year, or $26.9 per hour.

Associate Food Scientist

New York, NY • On-site

$110K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 25 days ago


Job description

The Company:

Medici Brands is the parent company of David, Epogee, HallPass and several emerging brands launching in the near future. Medici Brands is led by CEO Peter Rahal, Co-founder and former CEO of RXBAR, and is focused on building brands that break the tradeoffs between taste and nutrition that have classically existed.

The Role:

We are looking for Associate Food Scientists to own formulation, testing, and iteration across Medici's product portfolio. This role is responsible for turning ideas into finished, scalable products - from benchtop experimentation through pilot runs and early production.

This is a hands-on, benchtop role. The majority of your time will be spent formulating, testing, troubleshooting, and refining products. You will also work closely with our commercialization, supply chain and quality teams to ensure products meet taste, nutrition, safety, cost, and scale requirements.

Responsibilities: 

Product Development & Formulation

  • Own hands-on formulation and benchtop experimentation to develop and improve high-protein, low-calorie food products.
  • Translate early ideas into testable hypotheses, benchtop experiments, and prototypes.
  • Explore and critically assess new food ingredient systems, and processing methods aligned with David's roadmap.
  • Develop prototypes that balance taste, texture, nutrition, stability, and scalability.
  • Lead rapid formulation iteration informed by sensory evaluation, data, and manufacturing constraints.
  • Document formulations, methods, and results.

Sensory & Performance Evaluation

  • Conduct and analyze internal sensory evaluations and laboratory testing to assess product flavor, texture, appearance, and physical performance.
  • Use sensory and analytical results to drive targeted formulation improvements.

Scale-Up & Commercialization Support

  • Support pilot and early production runs, identifying and mitigating formulation, process, and ingredient risks during scale-up.
  • Collaborate with commercialization, operations, and manufacturing teams during pilots and early production runs.
  • Assist with ingredient evaluations, supplier assessments, and QA documentation, including specifications, testing protocols, and nutritional targets.
  • Ensure early-stage food concepts maintain taste, stability, safety, and cost efficiency through commercialization.
  • Communicate technical insights effectively across R&D, Supply Chain, and Commercialization teams.

Ingredient & Technical Expertise

  • Apply working knowledge and conduct research in food chemistry, proteins, high intensity sweeteners, fibers, binding systems, ingredient interactions, sensory performance, and shelf-life kinetics.
  • Diagnose unexpected failures or performance issues for both ingredients and finished products (texture changes, binding failures, flavor instability, processing issues, etc.) with speed, clarity, and technical precision.
  • Stay current on ingredient technologies, processing methods, and food science best practices relevant to high-protein systems.

Compliance & Lab Excellence

  • Ensure all work aligns with food safety regulations and industry standards.
  • Maintain a clean, organized, and well-run laboratory.
  • Partner with regulatory and QA teams to ensure compliant ingredient selection and labeling awareness.

Requirements

  • 1+ years of experience in food science, R&D, or product development within food or CPG.
  • Strong hands-on formulation experience, ideally with high-protein systems.
  • Deep curiosity about ingredient functionality and food chemistry.
  • Comfort operating independently in a fast-moving, early-stage environment.
  • Strong problem-solving skills and attention to detail.
  • Ability to clearly communicate technical findings and priorities to cross-functional partners.
  • Humble, self-aware, and eager to learn.
  • Desire to help build a mission-driven CPG company focused on metabolic health and performance.

Benefits

  • This is a full-time, in-office role based in New York City. We work onsite five days a week - when the culture fits, it is fun to be in the office together.
  • Compensation: $90-110k per year. Compensation is inclusive of bonus.
  • 100% covered Health, Vision, Dental Insurance.
  • 401(k) with 4% match.
  • Additional perks, such as covered gym expenses.
  • Substantial and required PTO.