Sr Principal Scientist, R&D - Protein Chemist

Sr. Principal Scientist, R&D – Protein Chemist  ​ 

Job Purpose  

The Kraft Heinz Next Generation Ingredients R&D team is seeking a highly motivated and experienced applied Protein Chemist to join our team in Glenview, IL. This role is central to our mission of developing innovative, high-quality food products that leverage the functional and nutritional benefits of dairy and meat proteins. As a senior research leader within our team, you will use your deep technical expertise in protein chemistry to inform product design, optimize processes, and provide strategic direction on ingredient interactions, ingredient/process interactions, and strategy around protein ingredients across the Kraft Heinz portfolio.  This role requires a strong technical background, intellectual curiosity, and excellent communication and collaboration skills. This is a great opportunity for a technical expert that is looking to thrive in both the lab and business setting. 

Essential Functions & Responsibilities  

• ​​Apply your knowledge of protein functionality (e.g., emulsification, gelation, water binding) to improve food texture, stability, and performance. 

• ​Lead formulation and application work using dairy and meat proteins in products such as sauces, snacks, desserts, cheese, dairy-based beverages, and meat systems. Additional experience or ability to translate knowledge to plant-based proteins is a plus.  

• ​Partners with Product Development, Process Engineering, Nutrition, Regulatory, and Marketing teams to support product innovation from concept through commercialization. 

• ​Evaluate new protein ingredients and technologies from suppliers and academic partners; identify opportunities for joint research and technology scouting. 

• ​Support scale-up and manufacturing by addressing protein-related processing challenges. 

• ​Develop and maintain a deep understanding of the protein ingredient landscape, including emerging technologies (e.g., enzymatic modification, fermentation-derived proteins, hybrid protein systems). 

• ​Design and execute experiments to generate data on protein behavior under various processing and storage conditions. 

• ​Maintain detailed documentation of experimental protocols and results. 

• ​Prepare and file Invention Disclosure Forms (IDFs) to document novel technologies and support patent filings; conduct patent landscape analyses to assess freedom-to-operate, competitive activity, and whitespace opportunities, and translate findings into actionable R&D and innovation strategy 

• ​Stay current on protein science, food regulations, and consumer trends to inform application strategies and maintain relevant external network​ 

Expected Experience & Required Skills 

• ​​Bachelor’s with minimum 8 years relevant industry experience OR Master’s with minimum 7 years relevant industry experience OR PhD with minimum 6 years of relevant industry experience in applied protein chemistry or food formulation, with a focus on dairy and/or meat proteins. Degree in Food Science, Biochemistry, Dairy/Meat Science, or a related field is highly preferred.  

• ​Fundamental understanding of protein structure, from the primary amino acid sequence  through secondary, tertiary, and quaternary structures. 

• ​Strong understanding of how proteins behave in real food systems and during processing. 

• ​Deep expertise in protein  characterization and protein-based ingredient interactions, including protein-protein interactions, protein-carbohydrate interactions, and protein-lipid interactions, and the analytical and modeling approaches used to study them.  

• ​Experience with adjacent ingredient fundamentals and their interaction, specifically to proteins, dairy, and non-dairy, and/or enzymes. 

• ​Strong grasp of food industry trends, consumer preferences, and regulatory requirements. 

• ​Experience with pilot plant trials, ingredient functionality testing, and cross-functional product development. 

• ​Excellent problem-solving skills and the ability to translate science into practical solutions. 

• ​Excellent communication and collaboration skills, including the ability to work effectively with cross-functional teams and engage non-technical audiences.  

• ​Demonstrated ability to prioritize and manage complexity, navigate  ambiguity, and think creatively. 

• ​Possess excellent industry external ecosystem, with experience establishing and leading collaborative research with outside partners. ​ 

Work Environment  

This position operates primarily in a hybrid work environment and is based at the Kraft Heinz R&D Innovation Center in Glenview, IL. Our hybrid model provides flexibility based on business needs, allowing employees to work virtually up to two days per week, with an expectation to work on-site at least three days per week at the Glenview Innovation Center. 

Physical Requirements   

Physical demands include but are not limited to: 

• ​​Work is performed in an R&D Innovation Center laboratory, with occasional pilot plant exposure. 

• ​Ability to lift, carry, push, or pull materials and equipment up to 50 lbs (e.g., ingredient containers, lab apparatus, sample boxes). 

• ​Frequent use of hands for fine motor tasks such as measuring, weighing, labeling, and operating laboratory instruments. 

• ​Frequent repetitive motion, including handling tools, containers, and data entry. 

• ​Occasional bending, crouching, or stooping to access low storage, equipment, or sample placement. 

• ​Must be able to wear and utilize required Personal Protective Equipment (PPE), including lab coats, gloves, hairnets, safety glasses, and hearing protection where applicable. 

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This job description is not designed to cover or contain all duties or responsibilities that are required of the role. Duties or responsibilities may change or be added with or without notice.