Principal Sci, R&D - Ingredient Technology

Principal Scientist, R&D - Ingredient Technology (Fats & Emulsions) Job Summary: The Kraft Heinz Next Generation Ingredients R&D team is seeking an experienced scientist in ingredient technology and food system development to join the team in Glenview, IL. In this role, you will lead the discovery, development, and scale-up of new ingredient technologies and product concepts, with a core emphasis on lipid-containing food systems   where   fat functionality and stability   drive product performance and shelf life .   You will translate emerging ingredient, processing, and modeling capabilities into practical solutions for the North American portfolio, particularly in:   Oil-in-water emulsions (e.g., mayonnaise and salad dressing–type systems), where performance depends on interfacial behavior and emulsion stability   Dairy fat systems in processed cheese and cream cheese, where fat–protein–salt–water interactions and structure drive texture, melt, and quality   Success requires strong ingredient science fundamental s   and the ability to   operate   across   laboratory and business settings.   You will   strengthen   predictive control of lipid functionality   and shelf-life   ( especially oxidative quality in cleaner-label systems ).

Lead lipid-driven ingredient technology initiatives   by   framing hypotheses and failure modes , then converting   mechanistic understanding into formulation and process options for emulsions and dairy fat applications.   Identify   and prioritize ingredient technology platforms across the North American portfolio using technology landscaping, literature review, and structured scoping, with focus on fats/oils functionality, emulsion performance, and oxidative stability.   Design and execute experimental plans (including stability and accelerated shelf-life); analyze data, develop recommendations, and assess technical risk—distinguishing physical instability (e.g., phase separation) from chemical instability (e.g., oxidation).   Apply ingredient science fundamentals to evaluate ingredient interactions,   s tability, and performance   in   complex food systems — emphasizing   interface s,   fat–protein interactions, salt /water   effects, and pro-oxidant drivers.   Leverage analytical, modeling, and digital tools to improve experimental efficiency and   generate   practical formulation and process guidance .   Build team capability through mentoring and reusable playbooks   for   experimental design, troubleshooting, and knowledge capture   in   emulsion stability and lipid oxidation risk .   Build and lead external research collaborations   ( universities, suppliers, startups, and industry partners )   to   validate   emerging technologies   and   inform internal direction .   Lead cross-functional technical workstreams with key stakeholders (e.g., marketing, operations, quality, regulatory) to advance research and innovation where lipid chemistry or fat-structure stability   drives   quality or shelf-life risk.   Anticipate portfolio needs by proposing technology strategies, value hypotheses, and prioritized learning plans with decision points.   Define   scalable application pathways   from   bench   to   commercial scale, including prototyping and scale-up trials.

Bachelor’s in Food Science , Chemistry, Biochemistry, Molecular Biology, Dairy Science, Food Chemistry,   or   related fields. (Master’s or PhD preferred)   Minimum experience: 6 years (BS), 5 years (MS), or 4 years (PhD).   Strong background in ingredient science and ingredient technology development   with depth in lipid-containing systems and the ability to diagnose and improve fat-driven performance and shelf-life.   Experience leading experiments   at   bench and pilot scale. Experience running trials in a plant setting is preferred.    Demonstrated ability   to characterize