Sr Sci, R&D - Fermentation Scientist

Senior Scientist, R&D – Fermentation Scientist 

The Senior Scientist, R&D – Fermentation Scientist is part of the central Research & Development organization on the Fermentation & Biotechnology team at the Kraft Heinz Innovation Center in Glenview, IL. This role leads microbiology and fermentation technology development through the design and execution of research projects. The role combines hands-on bench microbiology, bench- and pilot-scale fermentation, and understanding of commercial-scale processes. 

This person will apply strong scientific judgment to solve technical challenges, translate findings into clear recommendations, and connect technical work to business and commercialization needs. Success in this role requires critical thinking, collaboration, project leadership, and comfort working with ambiguity. 

This role partners closely with internal brand R&D teams and cross-functional stakeholders, including R&D, Procurement, Operations, Quality, Regulatory, and external scientific collaborators. 

 
KEY COMPONENTS OF THE ROLE: 

• Diagnose microbial, process, and equipment-related deviations in culture production, and partner with Operations and R&D to resolve root causes 

• Provide technical guidance on dairy starter culture performance, stability, and strain behavior under manufacturing conditions 

• Perform bench microbiology, including plating, enumeration, isolation, strain verification, and media design and optimization for lactic and acetic acid bacteria 

• Conduct small-scale fermentation runs using INFORS and Eppendorf DASGIP systems to model and optimize process conditions 

• Design experiments to optimize fermentation processes and translate bench findings to pilot scale 

• Design, support, and execute microbiology and fermentation research projects, then summarize results for technical and non-technical audiences 

• Apply scientific principles to new situations and products while managing work with a high degree of autonomy 

• Build proof of concept and business cases for innovative ideas 

• Identify and communicate the broader implications of proof-of-concept results, including financial impact, scale-up risks, and timeline considerations 

• Independently lead internal research projects and external collaborations 

• Partner with cross-functional teams to lead and support projects from concept through commercialization, including Marketing, Operations, Quality, External Manufacturers, and Procurement 

• Maintain accurate lab records, SOPs, and technical reports 

QUALIFICATIONS: 

• B.S. degree in Microbiology, Food Science and Technology, Fermentation Sciences, or related fields.  M.S. or PhD preferred 

• Minimum of 4 years of relevant experience with Bachelor’s degree OR 3 years of relevant experience with Master’s OR 2 years of relevant experience with PhD 

• Strong working knowledge of lactic acid bacteria, acetic acid bacteria, and microbial physiology relevant to food fermentation 

• Experience with operating bench scale fermenter systems. Experience with INFORS or Eppendorf DASGIP systems preferred 

• Familiarity with commercial fermentation systems required 

• Demonstrated proficiency in plating, enumeration, strain isolation, and general microbiological techniques 

• Experience or familiarity with starter culture manufacturing  

• Familiarity with microbial genetics, strain characterization, molecular tools, and metagenomic analyses  

• Strong critical thinking skills and ability to make connections to the big picture and understanding of business impact 

• Strong understanding of Design of Experiments, laboratory experimentation, and data analysis skills.  

• Ability to interpret data, identify process deviations, and propose solutions  

• Strong written and verbal communication, interpersonal, and project management skills. 

• Willingness to travel up to 10-30% of the time.