Steuben Foods Inc.
Principal Scientist – Plant-Based Food Innovation
Steuben Foods Inc., Elma Center, New York, United States
Principal Scientist – Plant-Based Food Innovation
Join to apply for the
Principal Scientist – Plant-Based Food Innovation
role at
Steuben Foods Inc. Principal Scientist – Plant-Based Food Innovation
2 days ago Be among the first 25 applicants Join to apply for the
Principal Scientist – Plant-Based Food Innovation
role at
Steuben Foods Inc. This range is provided by Steuben Foods Inc.. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range
$98,000.00/hr - $107,500.00/hr The Principal Scientist will serve as a technical leader and subject matter expert, driving R&D strategy across alternative protein platforms—including plant-based proteins, precision fermentation, and emerging technologies. This role combines
hands-on research
with
strategic leadership , ensuring our scientific platforms deliver innovative products that meet consumer needs and support business growth. You will collaborate closely with the VP of Research to develop novel ingredients, processes, and products with high potential for intellectual property (IP). Expertise in
protein structure–function relationships , especially in novel food systems, is essential.
Key Responsibilities:
Lead extraction, isolation, and characterization of new functional ingredients from plant raw materials using analytical techniques (HPLC-MS, SDS-PAGE, spectrophotometry, etc.). Apply advanced soft matter science to develop differentiated structured foods through emulsification, gelation, foaming, crystallization, and related methods. Leverage AI and emerging technologies to design next-generation healthy, functional foods with enhanced consumer experiences. Develop procedures to characterize proteins and biopolymers using materials science techniques (DSC, rheometry, laser diffraction). Design and execute experiments, write SOPs and protocols, analyze data, and prepare reports. Scout and evaluate advanced technologies aligned with strategic focus areas; generate insights on new ingredient platforms. Lead high-impact research projects resulting in patents and strengthening innovation leadership. Build and manage collaborations with academic researchers, analytical service providers, consultants, ingredient suppliers, equipment manufacturers, and IP partners. Qualifications Ph.D. in a scientific discipline (materials science, physics/biophysics, chemistry, physical chemistry, biological or chemical engineering, or related field) with 3–5 years of food industry research experience. Hands-on experience in characterizing and quantifying food ingredients (proteins, fats, carbohydrates, flavors, nutrients) using chemistry, rheology, texture analysis, and advanced analytical methods. Strong knowledge of food processing techniques and ability to research, design, and implement disruptive technologies. Expertise in food texture development and emulsion formulation. Proven ability to translate scientific insights into novel food processes and products. Nice to Have (Not Required): Experience with data analytics and machine learning. Track record of IP generation and patent development. Salary Range: $98,000 - $107,500 Steuben Foods is committed to equal employment opportunity and recruits without regard to race, religion, color, national origin, age, sex, disability, veteran status, or any other protected category. Seniority level
Mid-Senior level Employment type
Full-time Job function
Research, Analyst, and Information Technology Industries
Manufacturing
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Join to apply for the
Principal Scientist – Plant-Based Food Innovation
role at
Steuben Foods Inc. Principal Scientist – Plant-Based Food Innovation
2 days ago Be among the first 25 applicants Join to apply for the
Principal Scientist – Plant-Based Food Innovation
role at
Steuben Foods Inc. This range is provided by Steuben Foods Inc.. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range
$98,000.00/hr - $107,500.00/hr The Principal Scientist will serve as a technical leader and subject matter expert, driving R&D strategy across alternative protein platforms—including plant-based proteins, precision fermentation, and emerging technologies. This role combines
hands-on research
with
strategic leadership , ensuring our scientific platforms deliver innovative products that meet consumer needs and support business growth. You will collaborate closely with the VP of Research to develop novel ingredients, processes, and products with high potential for intellectual property (IP). Expertise in
protein structure–function relationships , especially in novel food systems, is essential.
Key Responsibilities:
Lead extraction, isolation, and characterization of new functional ingredients from plant raw materials using analytical techniques (HPLC-MS, SDS-PAGE, spectrophotometry, etc.). Apply advanced soft matter science to develop differentiated structured foods through emulsification, gelation, foaming, crystallization, and related methods. Leverage AI and emerging technologies to design next-generation healthy, functional foods with enhanced consumer experiences. Develop procedures to characterize proteins and biopolymers using materials science techniques (DSC, rheometry, laser diffraction). Design and execute experiments, write SOPs and protocols, analyze data, and prepare reports. Scout and evaluate advanced technologies aligned with strategic focus areas; generate insights on new ingredient platforms. Lead high-impact research projects resulting in patents and strengthening innovation leadership. Build and manage collaborations with academic researchers, analytical service providers, consultants, ingredient suppliers, equipment manufacturers, and IP partners. Qualifications Ph.D. in a scientific discipline (materials science, physics/biophysics, chemistry, physical chemistry, biological or chemical engineering, or related field) with 3–5 years of food industry research experience. Hands-on experience in characterizing and quantifying food ingredients (proteins, fats, carbohydrates, flavors, nutrients) using chemistry, rheology, texture analysis, and advanced analytical methods. Strong knowledge of food processing techniques and ability to research, design, and implement disruptive technologies. Expertise in food texture development and emulsion formulation. Proven ability to translate scientific insights into novel food processes and products. Nice to Have (Not Required): Experience with data analytics and machine learning. Track record of IP generation and patent development. Salary Range: $98,000 - $107,500 Steuben Foods is committed to equal employment opportunity and recruits without regard to race, religion, color, national origin, age, sex, disability, veteran status, or any other protected category. Seniority level
Mid-Senior level Employment type
Full-time Job function
Research, Analyst, and Information Technology Industries
Manufacturing
#J-18808-Ljbffr