Principal Sci, R&D - Ingredient Technology

About this role

Job Description 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 ).  

Key Responsibilities:   

• 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.  

Requirements:    

• 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   ingredients and   evaluate   interactions using   appropriate analytical   and modeling approaches to   assess   performance across complex systems .  

• Knowledge of   food industry trends, consumer preferences, and regulatory requirements ,   including experience navigating select cleaner-label programs and ingredient substitution within complex food systems.  

• Working knowledge of lipid chemistry and degradation pathways (e.g., oxidation) and their impact on product quality during shelf life.  

• Excellent communication, collaboration, and stakeholder leadership skills, with the ability to lead technically ambiguous cross-functional initiatives and communicate effectively with both technical and nontechnical audiences.  

• Demonstrated ability to scale technical capability through mentoring and by creating reusable guidance (e.g., playbooks, troubleshooting frameworks, experimental templates) that   improves   consistency and speed across multiple projects .  

• Ability to prioritize effectively, navigate ambiguity, and set technical direction by translating signals into hypotheses, learning agendas, and decision-ready recommendations.  

• Experience designing shelf-life and accelerated shelf-life studies, with familiarity in analytical, modeling, or AI-enabled tools that strengthen predictive understanding. Experience assessing oxidation is preferred —especially in systems without antioxidants and preservatives.  

• Demonstrated ability to   establis h   and lead   collaborative research with universities, suppliers, startups, and industry partners.  

Our Total Rewards philosophy is to provide a meaningful and flexible spectrum of programs that equitably support our diverse workforce and their families and complement Kraft Heinz’ strategy and values.

New Hire Base Salary Range: $104,200.00 - $130,200.00

Bonus: This position is eligible for a performance-based bonus as provided by the plan terms and governing documents.

The compensation offered will take into account internal equity a

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