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Weekend Food Scientist Jobs in Ohio (NOW HIRING)

Talnt

Food Scientist

Akron, OH · On-site

$70K - $95K/hr

About the Role The Food Scientist plays a key role within Research & Development by developing, formulating, testing, and optimizing innovative food, beverage, nutraceutical, and dietary supplement ...

Talnt

Food Technologist

Akron, OH

$50K - $75K/hr

This is an excellent opportunity for a recent graduate in Food Science, Biology, Chemistry, Nutrition, Microbiology, Biochemistry, or a related scientific discipline to begin a career in food ...

Koch Foods

Associate Food Technologist

Fairfield, OH · On-site

Bachelor of Science in Food Science, Meat Science or other related fields of study required; Master ... Willingness to work early morning and evening hours and weekends when necessary, and travel ...

Ohio State University

Research Scientist

Columbus, OH · On-site

$80 - $120/hr

Job Title Research Scientist Department FAES | Food, Agricultural and Biological Engineering Responsibilities * Conduct lab and field experiments, molecular dynamics simulations, and manage data ...

The University of Toledo

Food Service Worker

Toledo, OH · On-site

$14.75 - $18/hr

Health Science Campus Hospital Toledo, OH Categories: Healthcare Positions, Part-Time, Support ... True On Call: {bOther3} Travel: {bOther4} Weekend/Holiday: True Prepare and mixes ingredients for ...

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All JobsFood Scientist JobsWeekend Food Scientist JobsWeekend Food Scientist Jobs in Ohio

Weekend Food Scientist information

What is the difference between Weekend Food Scientist vs Food Technologist?

AspectWeekend Food ScientistFood Technologist
Required CredentialsBachelor's in Food Science or related field; often entry-levelBachelor's or higher in Food Science or Food Technology; may require certifications
Work EnvironmentPart-time, weekends, laboratory or food production settingsFull-time, laboratories, manufacturing plants, or R&D facilities
Industry UsageUsed in food testing labs, small food companies, or freelance consultingEmployed by large food companies, manufacturers, or research institutions
Common Search/ComparisonWeekend Food Scientist vs Food Technologist

The Weekend Food Scientist typically works part-time, focusing on food testing, quality checks, or small-scale product development during weekends. In contrast, a Food Technologist usually holds a full-time position in larger organizations, involved in product development, process improvement, and compliance. Both roles require a background in food science, but the scope and work environment differ significantly.

How many hours does a Weekend Food Scientist work a week?

A Weekend Food Scientist typically works around 8 to 20 hours per weekend, depending on the employer and specific role requirements. The schedule often involves part-time hours focused on weekend shifts, and some positions may require flexibility for additional hours during product testing or research projects.

Is it possible to work remotely in weekend food science?

Weekend food scientists typically work in laboratory or production environments that require physical presence, as tasks often involve hands-on testing, sampling, and equipment operation. Remote work is uncommon in this field due to the need for direct access to facilities and materials, though some roles may involve data analysis or report writing that can be done remotely with proper tools. Flexibility in scheduling may be available, but physical presence is generally required for core responsibilities.

Is there a demand for weekend food scientists?

Weekend food scientists are in demand in the food industry, especially for roles involving product development, quality testing, and research that require flexible schedules. Many companies seek professionals who can work outside traditional weekday hours to meet project deadlines and seasonal needs.

What are the most commonly searched types of Food Scientist jobs in Ohio?

The most popular types of Food Scientist jobs in Ohio are:

Weekend Food Scientist jobs near you
Infographic showing various Weekend Food Scientist job openings in Ohio as of August 2026, with employment types broken down into 70% Full Time, 27% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 99% Physical, and 1% Remote job distribution.

Food Scientist

Talnt

Akron, OH • On-site

$70K - $95K/hr

Full-time

Posted 29 days ago

Key responsibilities

  • Develop and formulate innovative food, beverage, nutraceutical, and dietary supplement products from concept through commercialization.

  • Create and optimize formulations by balancing functionality, flavor, texture, stability, nutrition, processing requirements, and cost.

  • Conduct bench-scale laboratory experiments to evaluate formulation performance, manufacturability, shelf life, and overall product quality.

Job description

About the Role The Food Scientist plays a key role within Research & Development by developing, formulating, testing, and optimizing innovative food, beverage, nutraceutical, and dietary supplement products. This position is heavily focused on formulation development, taking products from concept through commercialization while improving taste, texture, functionality, stability, manufacturability, and overall product performance. The ideal candidate has extensive experience creating new formulations, troubleshooting formulation challenges, conducting bench-scale development, and scaling products into manufacturing. Success in this role requires creativity, strong scientific fundamentals, and the ability to translate customer concepts into commercially viable products within a fast-paced manufacturing environment. Responsibilities
  • Develop and formulate innovative food, beverage, nutraceutical, and dietary supplement products from concept through commercialization.
  • Create and optimize formulations by balancing functionality, flavor, texture, stability, nutrition, processing requirements, and cost.
  • Conduct bench-scale laboratory experiments to evaluate formulation performance, manufacturability, shelf life, and overall product quality.
  • Improve existing formulations by troubleshooting stability, processing, ingredient interactions, texture, flavor, viscosity, separation, and other product performance issues.
  • Formulate liquid, powder, suspension, emulsion, concentrate, and other food and beverage systems depending on customer and manufacturing requirements.
  • Perform analytical and physical testing including pH, Brix, viscosity, density, water activity, appearance, flavor, aroma, texture, color, and other organoleptic evaluations.
  • Develop manufacturing procedures, batch sheets, processing instructions, and scale-up documentation for commercial production.
  • Design and manage accelerated and real-time shelf-life and stability studies.
  • Research and evaluate new ingredients, functional additives, sweeteners, proteins, flavors, stabilizers, hydrocolloids, preservatives, and processing technologies.
  • Work closely with Quality, Operations, Purchasing, Manufacturing, Regulatory, and Supply Chain teams throughout product development.
  • Support pilot production, process validation, commercialization, and continuous product improvement initiatives.
  • Maintain detailed formulation records, laboratory notebooks, specifications, and technical documentation.
  • Ensure all R&D activities comply with FDA regulations, cGMPs, HACCP principles, food safety requirements, and internal quality systems.
  • Stay current on ingredient innovations, consumer trends, formulation technologies, and emerging food science research.
Qualifications
  • 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 experience within food, beverage, nutraceutical, dietary supplement, ingredient, or other regulated manufacturing environments.
  • Extensive experience developing and optimizing commercial food or beverage formulations.
  • Strong understanding of formulation science, ingredient functionality, food chemistry, preservation systems, emulsions, hydrocolloids, proteins, sweeteners, flavors, stabilizers, and shelf-life science.
  • Experience taking products from bench-top development through pilot production and commercial manufacturing.
  • Experience troubleshooting formulation, processing, and manufacturing challenges.
  • Knowledge of FDA regulations, cGMPs, HACCP, SQF, FSMA, and food safety requirements.
  • Experience conducting analytical and physical product testing and interpreting laboratory data.
  • Ability to evaluate ingredient specifications, Certificates of Analysis (COAs), and technical documentation.
  • Strong analytical thinking, project management, documentation, and cross-functional communication skills.
  • Proficiency with Microsoft Office, ERP systems, formulation databases, and laboratory documentation systems.
Desired Qualifications
  • Experience in contract manufacturing (co-manufacturing) or private label food manufacturing.
  • Experience developing beverages, functional foods, protein products, nutritional products, sauces, dressings, emulsions, or other shelf-stable food products.
  • Familiarity with pilot plant operations, process optimization, and manufacturing scale-up.
  • Knowledge of food labeling, ingredient regulations, nutritional compliance, and commercialization requirements.
  • Experience using formulation software, AI tools, scientific databases, or statistical analysis software to support product development.
  • Lean Six Sigma, HACCP, Preventive Controls Qualified Individual (PCQI), or other food industry certifications are a plus.