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Job Description
The Irca Group is an International Leader in high quality finished and semi-finished ingredients for the bakery, pastry, and ice cream markets. With a solid history of over 100 years in the industry, the Group has its headquarters in Italy (Gallarate) and a strong global footprint with 23 production sites and over 2000 employees in Europe, the United States and Vietnam. Our core product categories include chocolate, compounds, chocolate decorations, sprinkles, creams, pastry mixes, gelato ingredients, nuts and candied fruit. The most recent acquisition of Kerry Sweet complements our existing categories with the addition of sweet particulates, chocolate confections, inclusions, variegates and frozen fruit purees. Through its 8 key brands (IRCA, Dobla®, in2food, Via Degli Orsini, JoyGelato, RaviFruit, Cesarin and Anastasi®) the IRCA Group offers an unparalleled 'one-stop shop' approach for delivering quality solutions to all ingredients needs, through a broad range of innovative products. We offer every day and seasonal solutions to 3 macro channels: Gourmet, Food Manufacturing and Consumer Product (Retail). 'Extraordinary made simple'. We are seeking an experienced Senior Food Scientist to work onsite at our lab located in Affton, MO. The ideal candidate may travel to Beloit, WI for a period of time to train but will be based in Affton, MO and work at our lab there. This is an exciting role as we developing a new Center of Excellence and focusing on growing our Chocolate portfolio and develop new products. The focus will be to consistently improve food quality including flavor, color, texture, nutritional value, convenience, as well as the physical, chemical, and microbiological composition of food. Support production of customer projects by working collaboratively with the production plant(s) during start up through scaling and commercialization processes. Understand competitive market to meet and exceed customer project expectations and production requirements for commercialization of products. Essential Job Duties and Responsibilities include: - Lead development of chocolate formula projects including novel formulas and product emulations on time and within budget - Manage initial sample preparation and coordinate shipment to customers - Manage product through scale up from bench to pilot plant and pilot plant to production facility - Support Purchasing and Manufacturing on product, formula, ingredient and process optimizations - Represent R&D on customer calls and during onsite customer visits and plant trials - Complete of documentation required for commercialization and knowledge retention in a timely manner - Interact closely with cross-functional group of technical, professional, and managerial staff of R&D, as well as Manufacturing, Engineering, Sales, and Marketing - Mentor and train junior team members as appropriate - Actively identify new ingredients, processes, and products for innovation activities though interactions with vendors, attendance of tradeshows, and market surveys Professional and Personal skills: - BS in food science or related field, including chemical engineering, food engineering, MS preferred - 3-5 + years experience in food industry leading R&D projects - Experience with Chocolate highly preferred - Experience working and collaborating with global teams, leveraging external and internal resources to accelerate development timelines - Ability to thrive in entrepreneurial environment and act as an owner with a high level of autonomy - High level of comfort working through ambiguity and with changing priorities - Ability to taste and smell chemical, flavors, and other food products (including dairy, soy, wheat, and milk) - Ability to quickly synthesize technical information and translate into business opportunities - Ability to communicate technical challenges and solutions to a non-technical audience - Excellent organization, teamwork, communication skills (verbal and written) and follow through - Proficient computer skills (basic knowledge of Word, Excel, PowerPoint, Outlook, and Teams) along with ability to learn new systems - Lift up to 50 pounds unassisted. Must be able to stand for long periods of time in a laboratory setting - Domestic travel to customers and production plants as necessary to meet objectives of the role. Opportunity for international travel. Total travel approx. 20%. Why Join Us: Irca Group offers career growth opportunities as well as competitive compensation and benefits: Medical, Dental, & Vision, 401(k) matching, Paid Vacation, and Holidays, Employee Education Tuition Reimbursement Program
AI Powered Job Insights
An exciting opportunity has arisen for a Senior Food Scientist at the Irca Group in Affton, MO. This role is pivotal as they develop their new Center of Excellence, focusing on enhancing their Chocolate portfolio and developing innovative products within the bakery, pastry, and ice cream markets. 📍 Location: Affton, MO 💼 Position: Senior Food Scientist ⏰ Type: Full-time 📅 Date Posted: 2024-07-22 Role Summary: - Lead chocolate formula projects, ensuring timely completion within budget. - Manage the entire product scale-up process from bench to production. - Collaborate with cross-functional teams to meet customer project expectations and optimize production. - Provide mentorship to junior team members while actively innovating through market interactions. What You'll Do: - Develop novel chocolate formulas and handle sample preparations. - Represent R&D during customer engagements and onsite trials. - Document processes for commercialization and collaborate with various technical and managerial staff. - Identify innovative ingredients and processes through vendor interactions and market surveys. What's Needed: - Bachelor’s degree in Food Science or a related field; MS preferred. - 3-5+ years of experience in leading R&D projects in the food industry, with a preference for chocolate experience. - Strong communication skills for relaying technical information to non-technical audiences. - Ability to work autonomously in a dynamic environment while maintaining excellent organizational skills. - Must be able to lift 50 pounds unassisted and stand for long periods in a lab setting. - Willingness to travel approximately 20%, including domestic customer visits and potential international travel.
Top Interview Questions
A: My approach to developing new chocolate formulas begins with thorough market research to understand customer preferences and trends. I then formulate multiple prototypes, focusing on flavor, texture, and nutritional value. Through sensory evaluation, I gather feedback from both internal teams and external focus groups to refine the samples. I ensure that the final formula is not only innovative but also scalable for production and aligns with our quality standards.
A: Managing the transition from R&D to commercialization involves close collaboration with manufacturing, quality assurance, and marketing teams. For example, when developing a new chocolate product, I coordinated with the pilot plant to carry out trial runs, addressing any issues that arose. I documented each phase meticulously to allow for adjustments and training materials for the production staff. This collaborative approach ensured that the product launched on time and met all specifications.
A: I stay informed about industry trends and consumer preferences by attending trade shows, participating in professional organizations, and subscribing to relevant journals. Additionally, I conduct regular market surveys and engage with suppliers and customers for insights. This multifaceted approach helps me identify emerging ingredients and technologies that can be harnessed for product development.
A: During a scale-up of a chocolate emulsion, we faced consistency issues that differed from bench-top batches. I initiated a root cause analysis by reviewing each step of the scaling process and identifying potential variances in ingredient measurement and processing times. I worked closely with the manufacturing team to adjust the mixing times and temperatures, and implemented a series of controlled tests to verify the changes. This proactive troubleshooting not only resolved the issue but also provided valuable documentation for future projects.
A: I believe mentorship is crucial for developing junior team members in R&D. I provide guidance through regular one-on-one meetings to discuss their projects, encouraging them to voice challenges and brainstorm solutions. I also involve them in cross-functional projects to expose them to different areas of the business. It’s important to foster their skills in problem-solving and to build their confidence in presenting ideas. I encourage continuous learning by recommending relevant courses and literature that aligns with their interests.
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Salary Benefits
$71538 - $90583 /year

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