Overview In this role you apply advanced protein chemistry to inform product design and optimize processes across Kraft Heinz's dairy and meat protein ingredients. You will lead formulation work and collaborate with cross-functional teams to drive product innovation from concept to commercialization. You'll explore emerging protein technologies and help translate science into scalable solutions, including patent support and external partnerships. This role blends lab work with business impact in a hybrid R&D setting.
Compensation / Benefits- healthcare coverage
- wellbeing programs
- 401k plan
- paid time off
- flexible work arrangements
- growth and training opportunities
Responsibilities- Apply protein functionality knowledge (emulsification, gelation, water binding) to enhance texture, stability, and performance of foods
- Lead formulation and application work using dairy and meat proteins; translate knowledge to plant-based proteins a plus
- Partner with Product Development, Process Engineering, Nutrition, Regulatory, and Marketing to drive concept-to-commercialization
- Evaluate new protein ingredients and technologies from suppliers/academia; identify collaboration and scouting opportunities
- Support scale-up and manufacturing by addressing protein-related processing challenges
- Develop deep understanding of protein ingredient landscape including enzymatic modification, fermentation-derived proteins, and hybrid systems
- Design and execute experiments to study protein behavior under processing/storage; maintain detailed documentation
- Prepare Invention Disclosure Forms and conduct patent landscape analyses to inform R&D strategy
- Stay current on protein science, regulations, and consumer trends to guide application strategies and external networks
- Maintain external ecosystem and lead collaborative research with outside partners
Key requirements- Bachelor's/Master's/PhD with extensive industry experience in applied protein chemistry or food formulation (dairy/meat focus)
- Bachelor in Food Science, Biochemistry, Dairy/Meat Science or related field (highly preferred)
- Strong understanding of protein structure from sequence to higher-order structures
- Deep expertise in protein characterization and interactions (protein-protein, protein-carbohydrate, protein-lipid) and related analytical/modeling approaches
- Experience with pilot plant trials, ingredient functionality testing, and cross-functional product development
- Excellent problem-solving, communication, and collaboration skills; ability to explain complex science to non-technical audiences
- Ability to prioritize, manage complexity, navigate ambiguity, and think creatively
- Experience establishing and leading collaborative external research partnerships
- excellent communication and collaboration
- strong problem-solving abilities
- ability to translate science into practical solutions
- protein functionality (emulsification, gelation, water binding)
- protein characterization and interactions (protein-protein, protein-carbohydrate, protein-lipid)
- analytical and modeling approaches for protein systems
