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Temporary Nutrition Product Development Jobs (NOW HIRING)

Stefanini

Product Development Scientist

Glenview, IL · Hybrid

Test new products for flavor, texture, color, nutritional content, shelf-life, and adherence to government and industry standards.Support development and commercialization of new / improved products ...

Unilever

Product Development Scientist

Trumbull, CT

$71.40K - $107.20K/yr

The Product Development Scientist will play a pivotal role in supporting the creation of top-tier ... Bachelor's degree required in Food Science, Food Technology, Pharmacy, Chemistry, Nutrition Science ...

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RemX

Product Development Coordinator

San Diego, CA · On-site

$70K/yr

Temp-to-Hire Work Arrangement: On-site Pay Rate: Up to $70,000 annually (depending on experience) About the Role The Product Development team plays a key role in bringing innovative new products to ...

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How much do temporary nutrition product development jobs pay per hour?

As of May 29, 2026, the average hourly pay for temporary nutrition product development in the United States is $24.93, according to ZipRecruiter salary data. Most workers in this role earn between $20.43 and $26.20 per hour, depending on experience, location, and employer.
What are the most commonly searched types of Nutrition Product Development jobs? The most popular types of Nutrition Product Development jobs are:
Temporary Nutrition Product Development jobs near you
Infographic showing various Temporary Nutrition Product Development job openings in the United States as of May 2026, with employment types broken down into 81% Full Time, and 19% Part Time. Highlights an 92% Physical, and 8% Remote job distribution, with an average salary of $51,854 per year, or $24.9 per hour.
Product Development Specialist (Onsite)

Product Development Specialist (Onsite)

Georgia Nut Company

Skokie, IL • On-site

$77K - $82K/yr

Full-time

Posted 10 days ago

Job description

SUMMARY
The Product Development Specialist is involved in the creation and refinement of new food products, ensuring they meet quality, safety, and nutritional standards as directed by the Richard, and working with production personnel to commercialize new products as they transition to production.
Primary Responsibilities
Cross-Functional Leadership: Collaborate with teams to define product scope, features, and timelines. Drive clear communication with internal teams and external partners throughout the development lifecycle.
Innovation & Formulation: design and conduct R&D benchwork to create new confectionery products. Formulate specifically to meet cost, nutritional, and product claim targets (e.g., sugar-reduction, "clean label, gluten-free").
Commercialization & Scaling: Develop and refine processes for scaling bench-top work to full industrial production. Partner with production personnel to ensure a smooth transition to the factory floor.
Prototyping & Testing: Test prototypes, competitive products, and production samples. Lead sensory evaluations and product trials to ensure top-tier taste and texture.
Technical Documentation: Document ingredients, formulations, processes, and test results. Use this data to establish both in-process and finished good specifications.
Troubleshooting & Support: Respond to internal technical questions from Sales and Production. Act as a technical lead to troubleshoot production problems as they arise.
Compliance: Ensure all products comply with industry regulations, food safety standards, and company quality benchmarks.
KNOWLEDGE AND SKILL REQUIREMENTS
  • Bachelor's degree in food science, nutrition, chemistry, or a related field (Biology, Pharma - Pre-Med, Teaching Physical Sciences, Culinary Arts).
  • A minimum of 3 years of related experience in food product development or research.
  • Strong analytical and problem-solving skills.
  • Excellent communication and teamwork abilities.
  • Knowledge of food technology, production processes, and market trends.
  • Proficiency in data analysis and reporting.

WORKING CONDITIONS
  • Combined general office and factory working conditions, approximately 80% office and 20% factory.
  • 1st Shift with ability to flex (Monday-Friday) and weekends will occasionally be required

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