Sr Sci, R&D - Fermentation Scientist

Senior Scientist, R&D – Fermentation   Scientist   The Senior Scientist, R&D – Fermentation   Scientist   is part of the central Research & Development organization on the Fermentation & Biotechnology team at the Kraft Heinz Innovation Center in Glenview, IL. This role   leads   microbiology and fermentation technology development through the design and execution of research projects. The role combines hands-on bench microbiology, bench- and pilot-scale fermentation, and understanding of commercial-scale processes.   This person will apply strong scientific judgment to solve technical challenges, translate findings into clear recommendations, and connect technical work to business and commercialization needs. Success in this role requires critical thinking, collaboration, project leadership, and comfort working with ambiguity.   This role partners closely with internal brand   R&D   teams and cross-functional stakeholders, including R&D, Procurement, Operations, Quality, Regulatory, and external scientific collaborators.     KEY COMPONENTS OF THE ROLE:   Diagnose microbial, process, and equipment-related deviations in culture production, and partner with Operations and R&D to resolve root causes   Provide   technical guidance on dairy starter culture performance, stability, and strain behavior under manufacturing conditions   Perform bench microbiology, including plating, enumeration, isolation, strain verification, and media design and optimization for lactic and acetic acid bacteria   Conduct small-scale fermentation runs using INFORS and Eppendorf DASGIP systems to model and   optimize   process conditions   Design experiments to   optimize   fermentation processes and translate bench findings to pilot scale   Design, support, and execute microbiology and fermentation research projects, then summarize results for technical and non-technical   audiences   Apply scientific principles to new situations and products while managing work with a high degree of autonomy   Build proof of concept and business cases for innovative ideas   Identify   and communicate the broader implications of proof-of-concept results, including   financial impact , scale-up risks, and timeline considerations   Independently lead internal research projects and external collaborations   Partner with cross-functional teams to lead and support projects from concept through commercialization, including Marketing, Operations, Quality, External Manufacturers, and Procurement   Maintain   accurate   lab records, SOPs, and technical reports     QUALIFICATIONS:   B.S. degree in   Microbiology , Food Science and Technology, Fermentation Sciences, or related fields.  M.S. or PhD preferred   Minimum of   4   years   of relevant experience with   Bachelor’s   degree   OR   3 years of relevant experience with Master’s   OR   2 years of relevant experience with PhD   Strong working knowledge of lactic acid bacteria, acetic acid bacteria, and microbial physiology relevant to food fermentation   Experience with operating bench scale fermenter systems.   Experience with   INFORS   or Eppendorf DASGIP systems preferred   Familiarity with commercial fermentation system s   required   Demonstrated   proficiency   in plating, enumeration, strain isolation, and general microbiological techniques   Experience   or familiarity   with starter culture manufacturing    Familiarity with microbial genetics, strain characterization, molecular tools, and metagenomic analyses    Strong critical thinking skills and ability to make connections to the big picture   and understanding of business impact   Strong understanding of Design of Experiments, laboratory experimentation, and data analysis skills.     Ability to interpret data,   identify   process deviations, and propose solutions    Strong written and verbal communication, interpersonal, and project management skills.   Willingness