Principal Scientist - Plant-Based Food Innovation

The Principal Scientist will serve as a technical leader and subject matter expert, driving R&D strategy across alternative protein platforms—including plant-based proteins, precision fermentation, and emerging technologies. This role blends hands-on research with strategic leadership, ensuring our scientific platforms deliver transformative products that meet consumer needs and accelerate business growth. In this position, you will collaborate closely with the VP of Research to create novel ingredients, processes, and products with high potential for intellectual property (IP). Strong expertise in protein structure–function relationships, particularly in novel food systems, is essential.

Key Responsibilities

• Lead the extraction, isolation, and characterization of new functional ingredients from plant raw materials using analytical techniques (HPLC-MS, SDS-PAGE, spectrophotometry, etc.).

• Apply advanced soft matter science to develop differentiated structured foods through emulsification, gelation, foaming, crystallization, and related approaches.

• Leverage AI and emerging technologies to design the next generation of healthy, functional foods with enhanced consumer experiences.

• Develop and implement procedures to characterize proteins and biopolymers using materials science techniques (DSC, rheometry, laser diffraction).

• Design and execute experiments, write SOPs and protocols for new procedures, analyze data, and prepare reports for review.

• Continuously scout and evaluate advanced technologies aligned with strategic focus areas; generate insights on new ingredient platforms.

• Lead high-impact research projects that result in patents and strengthen the company’s innovation leadership.

• Build and manage collaborations with academic researchers, analytical service providers, consultants, ingredient suppliers, equipment manufacturers, and IP partners.

Qualifications

• Ph.D. in a scientific discipline (materials science, physics/biophysics, chemistry, physical chemistry, biological or chemical engineering, or related field) with 3–5 years of food industry research experience.

• Hands-on expertise in characterizing and quantifying food ingredients (proteins, fats, carbohydrates, flavors, nutrients) using chemistry, rheology, texture analysis, and other advanced analytical methods.

• Strong knowledge of industry-standard food processing techniques and ability to research, design, and implement disruptive technologies.

• Demonstrated expertise in food texture development and emulsion formulation.

• Proven ability to translate scientific insights into novel food processes and products.

Nice to Have (Not Required)

• Experience with data analytics and machine learning.

• Demonstrated track record of IP generation and patent development.

Salary Range: $120,000 - $150,000

Steuben Foods is committed to equal employment opportunity. We recruit, employ, train, compensate, and promote without regard to race, religion, color, national origin, age, sex, disability, protected veteran status, or any other basis protected by applicable federal, state, or local law.