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Food Science Faculty Position Jobs in Columbus, OH

Bob Evans Foods

Senior Scientist

New Albany, OH · On-site

$87.90K - $120.10K/yr

Responsibilities Position Overview This individual is responsible for supporting Bob Evans Farms in ... Bachelor's Degree required in Food Science or related * 5-10 years' experience in Food industry ...

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How much do food science faculty position jobs pay per hour?

As of May 28, 2026, the average hourly pay for food science faculty position in Columbus, OH is $21.81, according to ZipRecruiter salary data. Most workers in this role earn between $15.77 and $27.40 per hour, depending on experience, location, and employer.

What is a Food Science Faculty Position job?

A Food Science Faculty Position is an academic role focused on teaching, research, and service in the field of food science. Faculty members educate students on topics such as food chemistry, microbiology, processing, and safety while conducting research to advance knowledge in the discipline. Responsibilities may include designing courses, mentoring students, securing research funding, publishing scientific findings, and collaborating with industry or government agencies. The position may be tenure-track or non-tenure-track, depending on the institution.

What are the key skills and qualifications needed to thrive in the Food Science Faculty Position position, and why are they important?

To thrive as a Food Science Faculty member, you generally need an advanced degree in food science or a related field, teaching experience, and a strong record of research and publication. Familiarity with laboratory equipment, food analysis software, and safety regulations is important, as are any relevant certifications such as HACCP or PCQI. Strong communication, mentorship, and organizational skills help build effective relationships with students and colleagues. These skills are vital for delivering high-quality education, contributing valuable research, and fostering a collaborative learning environment.

What are the typical responsibilities for a Food Science Faculty Position in an academic setting?

Faculty members in Food Science typically balance teaching undergraduate and graduate courses, supervising student research, and conducting independent or collaborative research projects. They may also serve on academic committees, participate in curriculum development, and engage with industry partners or community outreach programs. Collaboration with colleagues in related departments, advising student organizations, and seeking research funding are also common aspects of the role. This diverse set of responsibilities offers opportunities for professional growth and building a strong academic network.
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Food Science Faculty Position jobs near you
Infographic showing various Food Science Faculty Position job openings in Columbus, OH as of May 2026, with employment types broken down into 87% Full Time, and 13% Part Time. Highlights an 96% In-person, and 4% Remote job distribution, with an average salary of $45,374 per year, or $21.8 per hour.

Senior Food Technologist

Hunter the Head Hunter

Columbus, OH

$95K - $110K/yr

Full-time

Posted 20 days ago

Job description

About the Company

Our client is a rapidly growing frozen food manufacturer with a strong portfolio of branded products and robust in-house manufacturing capabilities. The organization is committed to innovation, operational excellence, and delivering high-quality frozen foods to consumers nationwide.

Position Overview

The Senior Food Technologist will be responsible for the development, optimization, and commercialization of frozen food products from concept through launch. This role plays a key part in driving innovation, improving existing products, and supporting manufacturing scale-up efforts while ensuring quality, food safety, sensory performance, and cost objectives are achieved.

The ideal candidate brings deep technical expertise in frozen food systems, ingredient functionality, commercialization, and plant support within a high-volume food manufacturing environment.

Key ResponsibilitiesProduct Development & Commercialization
  • Develop and optimize formulations for frozen foods including entrees, sauces, vegetables, snacks, and ready meals
  • Conduct bench-top development, pilot plant trials, and plant-scale validations
  • Lead commercialization activities from lab through full-scale manufacturing
  • Ensure products achieve targeted taste, texture, appearance, nutritional, and shelf-life requirements
  • Support innovation initiatives as well as renovation and optimization of existing products
Frozen Food Technical Expertise
  • Apply knowledge of freezing technologies including IQF and blast freezing systems
  • Optimize formulations to reduce ice crystal formation, freezer burn, moisture migration, and texture degradation
  • Troubleshoot product performance challenges related to frozen storage and reheating conditions
  • Evaluate ingredient functionality and processing interactions within frozen food applications
Manufacturing & Plant Support
  • Partner closely with Operations teams during production startup and commercialization activities
  • Troubleshoot plant-related processing and formulation challenges
  • Develop and maintain detailed product specifications, process parameters, and manufacturing documentation
  • Ensure consistency and manufacturability across production environments
Cost Optimization & Continuous Improvement
  • Identify cost-saving opportunities through ingredient optimization and process improvements
  • Support productivity and value engineering initiatives without compromising product quality
  • Analyze formulation and production data to recommend technical improvements
Quality & Compliance
  • Ensure compliance with FDA, USDA, HACCP, GMP, SQF, and internal food safety standards
  • Support shelf-life studies and frozen product stability validation
  • Work cross-functionally with Packaging, Quality, Procurement, and Marketing teams to support business objectives
  • Interface with ingredient and packaging suppliers to evaluate new technologies and materials
Qualifications
  • Bachelor’s degree in Food Science, Food Engineering, or related technical field
  • 5–10+ years of food R&D experience with strong frozen food expertise preferred
  • Experience commercializing products from bench development through plant-scale production
  • Strong understanding of frozen food systems, ingredient functionality, and thermal processing
  • Experience with frozen entrees, ready meals, snacks, vegetables, sauces, or related categories preferred
  • Strong project management and organizational skills
  • Excellent analytical, troubleshooting, and problem-solving capabilities
  • Ability to balance quality, speed-to-market, and cost objectives
  • Strong communication and cross-functional collaboration skills
Preferred Experience
  • Frozen CPG manufacturing
  • USDA/FDA regulated food manufacturing environments
  • Commercialization and plant startup support
  • Shelf-life and sensory evaluation work
  • Value engineering and cost reduction projects
  • Multi-functional collaboration within high-volume manufacturing operations