JO 15389 Food R&D/Applications Scientist &/or Flavorist


WI/ IL border area (commutable from Madison, Milwaukee, N Chicago)

Salary Range:

$Competitive base salary + Bonus based on your experience. Relocation assist provided.


Custom Savory Flavors (Beef, Poultry, Pork, Vegetable, Dairy, Cooked, Ethnic & Specialty Condiment, Kosher Certified, Clean Label, etc,) utilizing reaction technology & vacuum pan drying. These Flavors (mostly dry blended & some wet) are used in numerous applications including soups, sauces, gravies, seasoning blends, marinades and flavor systems  for seafoods, meats, prepared foods and vegetarian products.

Position Reports:

To the R& D Manager


Responsible for customer project management, creating, matching and improving savory and other blends, and for sampling existing products.                                                                         Performs information research & related computer-based inquiries.                                                                                           Assists sales and marketing with presentations, demos, food shows and other creative projects.

Essential Duties and Responsibilities:

<> Create formulations and write formulas.

<> Sensory analysis of new products.

<> Work alongside the Senior Flavorist to assist in flavor development education.

<> Derive applications to showcase new products.

<> Technical service phone calls, visits to customers, & presentations.

<> Computer-based ingredient and food trends research.

<> Communicate with all departments of the plant.

<> Store lab inventory and requisition ingredients, packaging, and miscellaneous supplies.

<> Follow daily and weekly cleaning schedule.

<> Train lab personnel

<> Make, package, ship samples when needed (20 lbs or less).

<> In addition to the specific tasks described herein, every employee is expected to perform other tasks as needed by management as part of the employee’s normal work responsibilities.



To be covered by the R&D Manager

Job Qualifications and Requirements:

Education and Experience:

Requires B.S. in Food Science, or related degree and/or experience.

Reasoning skills. Understanding of lab techniques, food chemistry, and food hygiene and ingredients.

Sensory (tasting) skills.
Computer research capability.

Physical Requirements:


Able to sit (15%), stand (70%), walk (10%) for 8 hours.


Machines and Tools Used:

Lab equipment (blenders, scales).

Computers.  Office equipment.         

Pilot plant equipment.



Terri Sherman, Vice President-Industrial Foods, Ingredients & Flavors, Tom Sloan & Associates, tsherman@tsloan.com, 920-261-8890

Please reply to position # 15389 when responding to this position.