Food Scientist II

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Food Scientist II conducts scientific research activities to create, improve, and evaluate food products, ingredients, and processing methods. Studies the chemical, biological, and physical properties of food items or ingredients. Being a Food Scientist II performs experiments involving food chemistry, microbiology, sensory science, and physical analysis to assess the composition, quality, nutritional value, and safety of food products. Develops formulations that meet taste, texture, nutritional, and regulatory requirements. Additionally, Food Scientist II collaborates with manufacturing teams to transition laboratory concepts into scalable production processes. Documents research findings, maintains accurate testing records, and prepares technical reports for internal stakeholders. Requires a bachelor's degree in food science. Typically reports to a manager. The Food Scientist II occasionally directed in several aspects of the work. Gaining exposure to some of the complex tasks within the job function. To be a Food Scientist II typically requires 2-4 years of related experience.