FOOD SCIENTIST SKILLS, EXPERIENCE, AND JOB REQUIREMENTS

Published: Mar 28, 2025 - The Food Scientist with expertise in sensory and consumer testing, skilled in gaining insights for product development. This position possesses excellent communication, interpersonal skills, and the ability to work effectively in fast-paced, deadline-driven environments. This role demonstrates strong proficiency in data acquisition tools, strategic thinking, and creative problem-solving while contributing to lab activities and presenting results to leadership.

Essential Hard and Soft Skills for a Standout Food Scientist Resume
  • Product Testing
  • Recipe Development
  • Sensory Evaluation
  • SOP Development
  • Equipment Analysis
  • Laboratory Management
  • Project Management
  • Product Development
  • Formulation
  • Regulatory Compliance
  • Technical Support
  • Cross-Functional Collaboration
  • Problem Solving
  • Customer Relationship
  • Team Collaboration
  • Innovation
  • Supplier Coordination
  • Data Analysis
  • Leadership
  • Communication

Summary of Food Scientist Knowledge and Qualifications on Resume

1. BS in Food Science with 5 years of experience

  • Understanding of protein functionality and application to food production systems
  • Understanding of regulatory, product safety and quality requirements relevant to the development of commercial food products
  • Advanced level of baking skills/ingredient knowledge
  • Knowledge of the new product development process including materials, food processes, sensory testing, NPD stage gate, costing, commercialization, and related processes
  • Ability to voice strong opinions.
  • Ability to design and run scientific experiments
  • Excellent communication skills (written and oral), interpersonal and team skills
  • Ability to lead in a cross-functional environment
  • Experience developing recipes and formulations from scratch for a wide range of food products. 
  • Knowledge in the field of plant-based meat/dairy is a plus.
  • Knowledge of ingredient functionality (proteins, hydrocolloids, flavors, fats, etc.) and ingredient interactions.
  • Understanding of product-process interaction and how to adapt processes and ingredient selection to fit the manufacturing process

2. BS in Chemistry with 4 years of experience

  • Understand the organization & beginning integration with cross functional organization
  • Ability to navigate with support to drive projects to completion through the Product Development Life Cycle
  • Ability to navigate and generate specifications within the Product Vision system
  • Ability to develop technical foundation in field
  • Ability to effectively communicate (verbal and written)
  • Ability to execute at least two projects simultaneously with quality and efficiency
  • Ability to support leadership in approaching technical solutions
  • Ability to develop technical timeline skills
  • Ability to develop problem-solving skills
  • Strong analytical, problem-solving and conceptual skills
  • Experience in product design and development (preferably sole source nutritional products in animal / human food industry)

3. BS in Biochemistry with 5 years of experience

  • Ability to create and maintain quality standards for food ingredients and finished goods.
  • Knowledge of food safety and quality microbiological testing protocol and ability to evaluate compliance to established standards.
  • Familiarity with shelf life testing protocol and ability to grow/improve existing system.
  • Experience in a production environment including scale-up from benchtop to commercial scale.
  • Familiarity with multiple production technologies and the formulation challenges associated with each.
  • Project management skills to include stage gate processes, cross-functional leadership and adherence and delivery to tight time lines.
  • Strong written and oral communication skills to include project summaries, technical updates as well as the ability to convey food science/technical information to non-technical partners.
  • Familiarity with Product Lifecycle Management (PLM systems)
  • Ability to conduct test batches and leads Commercialization efforts in scale-up process
  • Ability to collaborate with cross cross-functional team including marketing, packaging, food safety, legal and finance.
  • Ability to manage multiple projects at a time and adhere to fast timelines.

4. BS in Microbiology with 4 years of experience

  • Experience in a factory environment, scaling from benchtop development to commercialization.
  • Experience in savory flavor applications (i.e. sauce, soups, and side dishes)
  • Strong computer skills incluidng Microsoft Office applications, experience with Genesis and SAP
  • Excellent communication skills including interpersonal, oral, and written.
  • Knowledge of ingredients and food systems.
  • Knowledge of regulatory and labeling.
  • Understand product requirements, plant equipment, and processes to enable the creation of detailed procedures and specifications.
  • Executes customers’ requests and needs.
  • Provide judgment and experience to assure that an appropriate level of technical common sense and discipline is being employed and utilized in business decisions.
  • Excellent problem-solving skills to determine the root cause problem, with guidance, and execute effectively on solutions.
  • Ability to define problems, collect and interpret data, draw valid conclusions, and propose solutions.
  • Proficient in presenting ideas and solutions in technical reports, proposals and presentations, with the ability to communicate technical information to customers.

5. BS in Agricultural Science with 6 years of experience

  • Experience in a food manufacturing environment.
  • Knowledge of Food Safety and Regulations.
  • Knowledge of food production and processing.
  • Knowledge and ability to perform sensory testing on food products.
  • Excellent written and verbal communication skills.
  • Proactive thinker and problem solver.
  • Proven ability to research and apply market/trend information.
  • Strong project management and organizational skills.
  • Computer proficient with Microsoft Word, Excel, PowerPoint, Outlook, Microstrategy.
  • Able to work autonomously on key deliverables.
  • Experience with fats, and their interactions with proteins
  • Knowledge, both theoretical and actionable, on proteins that provide plant-based meats their textures

6. BS in Nutrition with 5 years of experience

  • Experience in a research and development setting within the Food Industry & Consumer packaged goods
  • Demonstrated collaborative skills and ability to work well within a cross-functional team, including adherence to company values within a dynamic culture
  • Ability to manage workflow and work in a fast-paced, deadline-driven environment, and to balance changing priorities
  • Strong interest/skills in the natural foods realm, utilizing clean label
  • High analytical skills with the ability to develop creative solutions to solve challenges
  • Effectively and accurately document and communicate results of research and analysis to peers
  • Strong organizational and project management skills
  • Excellent communication and interpersonal skills
  • Proficiency in the use of Microsoft Office
  • Effective team player, willing to contribute in a wide variety of areas. 
  • Ability to interface well and collaborate with cross-functional teams, customers, and suppliers.
  • Strong organizational and planning skills to manage multiple projects simultaneously.
  • Ability to work in fast paced environment and adaptable to change.Operation of lab equipment, including but not limited to, pH meter, moisture analyzer, stove, scales, Brix meter, and Bostwick consistometer.

7. BS in Food Engineering with 4 years of experience

  • Strong working knowledge of nutritional science in food manufacturing
  • Experience scaling ingredients and products from pilot to plant scale
  • Experience in developing sole-source or single-source nutritional products in food production is ideal
  • Experience with thermal processing effects on ingredient functionality during processing, in shelf life, and within finished products
  • Experience in project management and/or project engineering is a plus
  • Excellent interpersonal and communication skills
  • Able to meet scheduled deadlines
  • Ability to apply advanced mathematical principles and statistics to solve problems.
  • Good command of Chemistry and biochemistry principles
  • Contributes to continuous improvement via the realization of incremental improvements.
  • Participates regularly in projects regarding their own areas of expertise.

8. BS in Biotechnology with 6 year of experience

  • Experience with sensory and consumer testing for gaining insight into product development
  • Excellent communication and interpersonal skills
  • Ability to work in a fast-paced, deadline driven environment
  • Ability to professionally execute projects with minimal supervision
  • Ability to multitask and handle shifting priorities
  • Comfort with standard data acquisition tools (thermometers, texture analyzer, photo capture, etc.)
  • Interest in food performance, cooking, and trends in the food industry
  • Ability to think strategically, creatively, and big picture
  • Ability and willingness to work in a lab environment including basic physical labour
  • Comfort with coherently presenting work and results, with exposure to the leadership team
  • Proficiency with computers and MS Office tools in particular

9. BA in Food Science with 5 years of experience

  • Basic knowledge of packaging materials, package testing equipment, manufacturing equipment and processes.
  • Clear, effective verbal and written communication skills.
  • Efficient time management, project management, organizational skills, and the ability to work independently.
  • Good research and development capabilities, including experimental design, familiarity with package development and experience in commercialization.
  • Ability to work well with others in fast paced, dynamic environment.
  • Ability to plan, lead and implement projects successfully which may involve internal and external resources.
  • Ability to manage multiple projects and still meet critical project milestones.
  • Ability to present conclusions and recommendations to the management team.
  • Ability to design overall product concept and develop formulation, with appropriate guidance, that meet consumer, brand, customer, and manufacturing objectives.
  • Able to demonstrate an understanding of project management to realize the order, importance, and impact of appropriate project activities with a commitment to project scheduling.
  • Knowledge and practical experience with product/process development, processing laboratory techniques and regulatory requirements and a foundation in chemistry, mathematics, pharmaceutics and/or food science.

10. BS in Environmental Science with 4 years of experience

  • Excellent communication both verbal and written
  • Strong organizational and time management skills with keen attention to detail
  • Ability to thrive in a fast-paced and fluid environment
  • Experience with technical documentation and new product development is preferred
  • Knowledge of USDA & FDA labeling regulations
  • Familiarity with and ability to use computer equipment, such as laptops and desktop computers and tablets to enter data into various software applications
  • Strong critical thinking and problem-solving skills.
  • Ability to comply with GMP requirements, specific functions and documents will be discussed in GMP and on-the-job training
  • Experience of working with a variety of product areas within culinary, snacks, beverage and laboratory, pilot plant, and factory experience
  • Experience dealing with markets in the Retail and Food Service (chain restaurants) market in Indonesia is highly desirable
  • Experience in managing both internal and external relationships – Commercial / Sales teams, Marketing teams, Culinary teams, General Management, Customers, etc.
  • Strong innovation skills through a proven track record of developing plant-based alternatives (preferred) or other products, from concept to fruition
  • A deep understanding of hydrocolloids, emulsions, and the physics and chemistry underlying them
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