R&D Scientist

Job description

The Irca Group is an International Leader in high quality finished and semi-finished ingredients for the bakery, pastry, and ice cream markets. With a solid history of over 100 years in the industry, the Group has its headquarters in Italy (Gallarate) and a strong global footprint with 23 production sites and over 2000 employees in Europe, the United States and Vietnam. Our core product categories include chocolate, compounds, chocolate decorations, sprinkles, creams, pastry mixes, gelato ingredients, nuts and candied fruit. The most recent acquisition of Kerry Sweet complements our existing categories with the addition of sweet particulates, chocolate confections, inclusions, variegates and frozen fruit purees. Through its 8 key brands (IRCA, Dobla®, in2food, Via Degli Orsini, JoyGelato, RaviFruit, Cesarin and Anastasi®) the IRCA Group offers an unparalleled "one-stop shop" approach for delivering quality solutions to all ingredients needs, through a broad range of innovative products. We offer every day and seasonal solutions to 3 macro channels: Gourmet, Food Manufacturing and Consumer Product (Retail). “Extraordinary made simple” Under the direction of the R&D Manager, the R&D Scientist is responsible for the development, optimization, and evaluation of formulations for variegates, sauces, caramels, and confectionery products. This role conducts daily laboratory and pilot plant activities, supports scale-up and manufacturing trials, and collaborates with cross-functional teams to successfully commercialize new and existing products. The R&D Scientist will prepare formulations, execute experiments, analyze results, and document findings while ensuring products meet quality, regulatory, customer, and manufacturing requirements. The ideal candidate is scientifically curious, highly organized, adaptable to changing business priorities, and demonstrates exceptional attention to detail in a fast-paced product development environment. The ideal candidate is a technically strong, collaborative scientist with experience in bakery, confectionery, chocolate, fillings, inclusions, or related food categories who thrives in a fast-paced innovation environment. This position is based onsite in Affton, Missouri, and requires occasional domestic travel. The role is primarily first shift, with occasional evenings and weekends required to support plant trials, pilot production, customer visits, and business travel. ### Key Responsibilities - Prepare laboratory and pilot plant samples in support of product development and scale-up activities. - Prepare samples for internal and external tastings, sensory evaluations, and customer presentations. - Conduct analytical testing on finished products, development samples, and raw ingredients; accurately record and report results. - Maintain and organize the laboratory, including ingredient and consumables inventory, sample storage, and equipment maintenance. - Ensure laboratory equipment is properly cleaned, calibrated, and maintained in accordance with established procedures. - Support plant trials, pilot runs, and other project activities as assigned. - Perform additional duties as needed to support R&D projects and departmental objectives. ### Education & Experience - Bachelor's degree in Food Science, Food Engineering, Chemistry, or a related scientific discipline required. - One to three (1–3) years of relevant experience preferred. Experience in food manufacturing, research and development, academia, or a combination of these environments will be considered. - Working knowledge of Microsoft Office applications, including Word, Excel, and Outlook. - Experience with laboratory techniques, food formulation, pilot plant operations, or analytical testing is a plus. ### Qualifications - Strong analytical, problem-solving, and organizational skills with exceptional attention to detail. - Ability to prioritize multiple assignments and work with a sense of urgency in a fast-paced environment. - Effective verbal and written communication skills with the ability to collaborate across cross-functional teams. - Demonstrated initiative, adaptability, and a willingness to learn new products, processes, and technologies. - Ability to accurately document experiments, analyze data, and communicate technical findings. - Must be able to safely taste and evaluate food products containing common allergens, including dairy, soy, wheat, and eggs. - Ability to stand, walk, bend, reach, and lift up to 45 pounds on a regular basis. - Ability to travel domestically by car or air up to 10% of the time.