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Temporary Food Research Development Jobs (NOW HIRING)

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Food Lab Technician

Union, NJ · On-site

$23 - $26/hr

... its Research & Development department. This is an excellent opportunity for someone with laboratory experience in the food industry who enjoys hands-on work, product testing, and developing ...

Express Employment Professionals

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Food Lab Technician

Union, NJ · On-site

$23 - $26/hr

... its Research & Development department. This is an excellent opportunity for someone with laboratory experience in the food industry who enjoys hands-on work, product testing, and developing ...

Yum! Brands

Research & Development Chef

Plano, TX

Develops operational procedures and specifications for new products which yield a food safe and ... Experience 5+ years R&D/technical experience. Successful leading projects with minimal coaching.

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How much do temporary food research development jobs pay per hour?

As of Jun 5, 2026, the average hourly pay for temporary food research development in the United States is $26.05, according to ZipRecruiter salary data. Most workers in this role earn between $19.23 and $30.77 per hour, depending on experience, location, and employer.

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

AspectTemporary Food Research DevelopmentFood Scientist
CredentialsRelevant degrees in food science, food technology, or related fields; certifications may varyBachelor's or higher in food science, microbiology, or chemistry; certifications like CFSP are common
Work EnvironmentTemporary labs, research facilities, or client sites; project-based settingsResearch labs, manufacturing plants, or academic institutions; often permanent roles
Employer & Industry UsageFood companies, research firms, or contract labs; focused on short-term projectsFood manufacturing, R&D departments, academia; broader and ongoing research roles

Temporary Food Research Development professionals focus on short-term, project-based food research tasks, often within specific client projects. Food Scientists typically hold more permanent roles, conducting ongoing research, product development, and quality assurance in various food industry settings. Both roles require food science credentials but differ mainly in duration and scope of work.

What are the key skills and qualifications needed to thrive as a Temporary Food Research Development professional, and why are they important?

To thrive in Temporary Food Research Development, you need a background in food science, chemistry, or a related field, along with experience in product formulation and testing. Familiarity with laboratory equipment, food safety regulations, and data analysis software like Microsoft Excel or specialized food research tools is typically required. Strong attention to detail, problem-solving abilities, and effective teamwork are essential soft skills in this role. These competencies ensure the safe, innovative, and efficient development of new food products that meet quality standards and consumer needs.

What types of projects and collaborations can I expect in a Temporary Food Research Development role?

In a Temporary Food Research Development position, you'll typically work on short-term projects such as developing new recipes, testing ingredient substitutions, or supporting product launches. Collaboration is common with cross-functional teams, including quality assurance, marketing, and production, to ensure that new food products meet both regulatory and consumer expectations. You'll likely participate in sensory evaluations, documentation, and possibly scaling up formulations from bench to pilot plant. This fast-paced environment offers valuable exposure to different stages of product development and provides opportunities to learn from experienced food scientists.

What is a Temporary Food Research Development job?

A Temporary Food Research Development job involves working on short-term projects to create, test, and improve food products or processes. Employees in these roles often assist with recipe formulation, sensory evaluations, and experiment documentation under the supervision of food scientists. These positions are usually offered for a specific duration, such as to cover peak project periods or leaves of absence. They provide valuable hands-on experience in food science and research environments.

How to work in food R&D?

To work in food research and development, candidates typically need a background in food science, chemistry, or a related field, along with skills in product formulation, sensory evaluation, and laboratory techniques. Experience with food safety standards, regulatory compliance, and familiarity with R&D tools like statistical software can enhance job prospects. Entry-level roles often require internships or relevant coursework, while advanced positions may demand specialized knowledge and project management skills.
More about Temporary Food Research Development jobs
What cities are hiring for Temporary Food Research Development jobs? Cities with the most Temporary Food Research Development job openings:
What are the most commonly searched types of Food Research Development jobs? The most popular types of Food Research Development jobs are:
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What job categories do people searching Temporary Food Research Development jobs look for? The top searched job categories for Temporary Food Research Development jobs are:
Temporary Food Research Development jobs near you
Infographic showing various Temporary Food Research Development job openings in the United States as of May 2026, with employment types broken down into 2% As Needed, 87% Full Time, 7% Part Time, 3% Contract, and 1% Nights. Highlights an 88% Physical, 3% Hybrid, and 9% Remote job distribution, with an average salary of $54,192 per year, or $26.1 per hour.

Food Research & Development Specialist

Tay Ho

Houston, TX • On-site

Full-time

PTO

Posted 21 days ago

Job description

Food Research & Development Specialist

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.

Work Schedule

  • 8 hour shift
  • Monday to Friday
  • Day shift
  • Overtime

Benefits

  • Paid time off

Tay Ho - Sup Factory 17213 Aldine Westfield Rd, Houston, TX, 77073 Apply

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