Role OverviewLead the development of cultured and fermented dairy products from concept to commercialization, with a focus on cottage cheese, yogurt, and related fermentation-enabled dairy platforms.
What You Will Do
Develop new products, troubleshoot formulation and fermentation issues, and drive commercialization readiness for new cultured dairy products.
Why It Might Be a Fit
This role requires deep expertise in dairy fermentation science, starter culture selection, and process development, with a strong understanding of food safety, quality, and sensory performance.
Requirements
- B.S. degree in Food Science, Dairy Science, Food Microbiology, Dairy Chemistry, Biological Science, Chemistry, Chemical Engineering, Fermentation Science, or related discipline
- 10+ years of industry experience in R&D, product development, applications, formulation, commercialization, cultured dairy, cottage cheese, yogurt, fermentation, dairy microbiology, refrigerated dairy foods, dairy processing, or related food manufacturing environments
- Proven career advancement in the food or dairy industry with demonstrated ability to independently solve complex technical problems and lead critical development work
Benefits
- Opportunities for professional growth and development
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