Food Scientist

JOB TITLE : Associate Food Scientist

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FUNCTION : R&I, Research and Innovation

COMPANY NAME : Sweet Loren’s

LOCATION :

• This position will be a remote position.
• Notwithstanding the remote nature of the position, you acknowledge and agree to travel to various locations (at the company’s cost) as and when required by management to fulfill the obligations of the role.

COMPANY DESCRIPTION :

Sweet Loren’s was born out of a personal mission for health and happiness. After surviving cancer in her early twenties, founder & CEO Loren Brill Castle took control of her well-being, starting with the food she ate.

Frustrated by the lack of delicious, clean ingredient treats on the market, she decided to make her own. That passion for clean, better-for-you indulgence led to the creation of Sweet Loren’s, a company dedicated to crafting cookie dough and baked goods made with only the highest-quality, Non-GMO, gluten-free, plant-based ingredients.

Since its founding, Sweet Loren’s has grown rapidly, earning a place on the Inc. 5000 fastest-growing privately held companies list every year since 2019.

Loren herself has been recognized as a leader in entrepreneurship, featuring on Inc.'s Female Founders 100 list. At Sweet Loren’s, we believe that living a full life means enjoying the little moments, like indulging in a warm, fresh-baked cookie without the guilt.

Our purpose is simple : to inspire wellness and help families everywhere discover the joy of delicious, clean-ingredient baked goods.

Whether you’re vegan, gluten-free, or just looking for a better treat, Sweet Loren’s has something for everyone. Clean ingredients, incredible taste because everyone deserves to live a life filled with yum.

POSITION DESCRIPTION : The Associate Food Scientist will play a vital role in supporting the Research & Development (R&D) team within our growing company, specializing in refrigerated cookie dough and baked goods.

The successful candidate will assist in the design, execution, and analysis of experiments, scale-up trials, and troubleshooting manufacturing issues.

This role provides hands-on experience in product development, focusing on bakery and cereal science, and is ideal for someone passionate about innovation in the food industry.

The Associate Food Scientist will work collaboratively across departments including Operations, Quality, and Marketing, ensuring the smooth execution of projects from ideation to commercialization.

KEY RESPONSIBILITIES :

• R&D Support : Assist in lab-scale experiments, plant trials, and production scale-ups for cookie dough and baked goods.
• Formulation Development : Weigh ingredients, prepare samples, and participate in the creation and adjustment of product formulations for testing and tasting.
• Data Management : Record and document experimental data, organize test results, and generate reports for review by manager.
• Cross-functional Collaboration : Work closely with cross-functional teams to troubleshoot production issues, optimize product performance, and improve formulations.
• Product Testing : Conduct sensory and analytical tests, including shelf-life studies, ingredient stability, bake cook tests, and nutritional analysis.
• Inventory & Supplies : Track and restock ingredients, manage product samples, and oversee shipping and receiving for ingredients and final products.
• Process Improvement : Support the implementation of continuous improvement initiatives, contributing innovative ideas for process and product enhancements.
• Regulatory Compliance : Ensure all experiments and product development processes comply with food safety and regulatory standards.
• Sanitation & Hygiene : Uphold Good Manufacturing Practices (GMP), ensuring clean and organized workspaces.

PREFERRED CANDIDATE QUALIFICATIONS :

Education and Experience :

• Minimum of 2 years’ experience in an R&D, Quality, or Food Manufacturing environment, preferably with experience in bakery or cereal products.
• Bachelor’s degree in Food Science, Bakery Science, Cereal Science, or related field.

Knowledge, Skills and Abilities :

• Strong understanding of food science principles, especially related to baked goods, doughs, and cereals. Knowledge of ingredient functionality, formulation, and product development is essential.
• Proficiency in using laboratory and analytical equipment.
• Solid technical and theoretical knowledge of process engineering and manufacturing scale up (bench scale to pilot scale and / or full manufacturing).
• Ability to read and analyze experimental and process designs to reach a desired outcome
• Basic understanding of food safety and handling procedures.
• Ability to troubleshoot issues in both laboratory and production environments.
• Excellent storytelling, verbal and written communication skills, with the ability to collaborate effectively across departments.
• Attention to detail in documentation, data collection, and the execution of experiments.
• Adaptable and flexible with a willingness to contribute in a fast-paced, evolving work environment.
• Strong organizational skills to manage multiple projects, track progress, and meet deadlines.
• Must be well organized and have a positive attitude.
• Must have a professional demeanor and be punctual and reliable.
• Must be willing to clean and organize.
• Must work well as part of a team but also be able to function on an individual basis.
• Must be able to work with confidential materials and subsequently maintain an appropriate level of professionalism.
• Able to work a flexible schedule. Weekends not included.
• Proficiency in the use of MS Office software including Excel, Word, Visio, and PowerPoint. Knowledge in statistical software i.

e. Minitab is a plus. Knowledge of formulation software is a plus.

International shipping and regulatory exposure are a plus.

Working Conditions

Physical Demands :

While performing the duties of this job, the employee is frequently required to stand; walk; sit. The employee may occasionally lift and / or move up to 50 pounds.

The employee is also required to be able to taste and smell various food products and detect various attributes including taste, odor, and / or texture.

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