Senior Food Scientist

Description

Why join the GoMacro team?

We’re a company that is driven by a unique core ideology we call The GoMacro Way, which is based upon authenticity, generosity, and compassion for people and the planet. We operate with integrity, we create with passion, and we conduct ourselves with humility. We seek growth-minded people who are inspired by challenges, encouraged by camaraderie, and excited about being leaders at every level. Become part of a team where everyone is heard, valued, and empowered to influence positive change in their local and global community.

How GoMacro’s history shapes who we are today?

During her 2003 battle with cancer, co-founder Amelia Kirchoff created the first MacroBar® recipe in her kitchen on the Wisconsin family farm. In the years following, Amelia and her daughter and co-founder Jola began spreading awareness for the power of a clean, balanced lifestyle through GoMacro’s healthy and delicious MacroBars, which are now available in stores nationwide.  

Today, our work is still guided by the values upon which Jola and Amelia built GoMacro: Live Long, Eat Positive, Give Back, Tread Lightly, and Be Well. It’s our goal to inspire people to have a healthy body, sharp mind, and bold spirit—and we believe doing fun, and meaningful work is part of that.   

 

Join us as we make the world better, one bite at a time! 

Position Description:

As the Senior Food Scientist at GoMacro, you will be responsible for providing technical expertise on new product line development and technologies. You will also bring best practices on process development for the creation of new capabilities. In this role, you will bring an innovative mindset, as well as identify and implement technical solutions to meet business goals. In addition, you will closely partner cross-functionally for new product line growth and technologies.

Essential Duties and Responsibilities

• Identify product growth and new product opportunities.
• Utilizes new technology and innovation to develop new product ideas.
• Apply prior learning or scientific principles to new situations to generate new solutions with an entrepreneurial mindset.
• Conduct feasibility assessments, prototype development, costing, supervision of manufacturing trials, development of recipe and plant documentation, label development, technical approvals/qualifications, shelf-life assessment and technical support for production.
• Provide technical guidance and leadership on products, process development and improvement, quality systems and regulatory oversight.
• Analyze and interpret market data to take advantage of opportunities and minimize adverse trends.
• Stay abreast of current literature and analytical advancements.
• Partner and stay connected with cross functional teams that include marketing, insights, sales, ops, food safety quality and regulatory.
• Provide findings and analysis with insights, research and commercial brand to develop short and long term testing programs for experimental and commercial products and hybrids.
• Independently solve complex issues with minimal supervision, while escalating more complex issues to appropriate staff.
• Mentor teammates with knowledge sharing to further develop competencies across the function and overall organization.
• Utilizes new technology and innovation to develop new product ideas.
• Bring trends/insights to influence future innovation white space opportunities

Requirements

Education and/or Experience Requirements:

1. 8+ years of new product development experience in the food industry. Must have good understanding from design to scale up.    
2. Bachelor's Degree in Food Science/Technology, Food Engineering, Chemistry or a related field
3. Experience developing bar type products
4. Strong understanding of consumer and general sensory testing, including its application to product development
5. Experience collecting and interpreting scientific data, including sensory, analytical, and commercialization
6. Experience effectively collaborating across levels and functions within own organization and with outside customers and vendors
7. High degree of ownership and professional commitment
8. Desire and ability to work collaboratively with a diverse group of people
9. Good written and verbal communication skills to interact effectively with external and internal customers
10. Curiosity and innovative thinking
11. Proven ability to interpret scientific data, including sensory and analytical, and commercialization

Preferred Education and/or Experience:

• MS Degree in a related field
• Experience developing within other food categories
• Culinary interest or related training
• Proficiency in vendor management and development including the implementation of new ingredients as required

Travel Required:

Up to 40% travel for trials, supplier visits, and consumer testing, when applicable

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