The Sr. Principal Scientist serves as a scientific leader and recognized subject matter expert in grain science, flour functionality, baking applications, ingredient technology, and food innovation. This role leverages deep technical expertise in cereals, milling, ingredient functionality, dough systems, and finished product quality to drive breakthrough innovation, solve complex technical challenges, and advance Ardent Mills' product and technology pipeline. The Sr. Principal Scientist translates scientific insights into commercial value through strategic leadership, cross-functional collaboration, and development of differentiated grain-based solutions for customers and markets.

 

Essential skills and experience:

• Master's degree in Food Science, Grain Science, Cereal Science, Food Chemistry, Food Engineering, or related field with 15+ years of industry experience; Ph.D. preferred
• Deep expertise in grain science, cereal chemistry, flour milling, flour functionality, ingredient functionality, and baking applications
• Extensive experience working with wheat flours, whole grains, specialty grains, grain-based ingredients, dough systems, and baked products
• Demonstrated understanding of flour quality attributes, protein functionality, starch chemistry, enzyme systems, hydrocolloids, and their impact on processing and finished product performance
• Proven experience in bakery product development, including breads, buns, rolls, tortillas, pizza crusts, sweet goods, snacks, and other grain-based applications
• Advanced knowledge of baking processes, rheological testing, ingredient interactions, shelf-life optimization, and product quality evaluation
• Expertise in analytical, pilot plant, and commercial-scale evaluation of grain-based ingredients and finished products
• Demonstrated ability to connect grain, ingredient, processing, and sensory characteristics to customer requirements and commercial outcomes
• Experience applying statistical analysis, DOE, and predictive modeling to understand ingredient interactions and optimize product performance
• Proven track record of developing and commercializing innovative grain-based ingredients and applications
• Ability to think strategically about technology and guide groups of scientists to solve technical challenges
• Proven coaching and mentoring abilities that foster & promote a culture of technical learning

Good to have:  

• Sensory: analytical (R&D, Operations) and effective (consumer)
• Expertise in wheat flour milling operations, flour specifications, grain quality evaluation, and cereal chemistry
• Experience supporting commercial bakeries, foodservice customers, consumer packaged goods manufacturers, or ingredient suppliers
• Strong understanding of grain processing technologies, functional ingredients, dough development, fermentation systems, and baking operations
• Experience with analytical and rheological tools such as Mixograph, Farinograph, Extensograph, Alveograph, RVA, Texture Analyzer, and related bakery quality systems
•  Recognized industry leadership within grain science, baking science, cereal chemistry, or ingredient innovation organizations
• Comfort stretching outside of current expertise with technical curiosity, strong critical thinking skills and a passion for food science and learning
• Global Experience: consumer packaged goods companies, ingredient suppliers, flavor & fragrance suppliers

Physical requirements and working conditions (with or without reasonable accommodation) CONDITIONS (WITH OR WITHOUT REASONABLE ACCOMMODATION):  

• Lifting/Carrying: Capable of carrying items up to 50 lbs.
• Capable of conducting work at company facility, third party pilot plants, with potential visits to manufacturing facilities (company owned, third party)
• Ability to stand for extended periods during testing and product evaluations
• Ability to work with and consume wheat-based products; no wheat/gluten sensitivity, intolerance, or allergy
• Position requires regular work in laboratory and pilot plant environments where all major food allergens may be present, including but not limited to wheat, milk, eggs, soy, peanuts, tree nuts, sesame, fish, and shellfish
• Must be able to safely work in and around products and ingredients containing food allergens
• This is a full-time, in-office position requiring on-site attendance five days per week
• Travel: 20-30%

 

Location:

 

 

Denver CO

Address:

1875 Lawrence Street, Denver CO, 80202

Additional Locations (if applicable):

Employment Type:

Full time

Additional Information:

Competitive Compensation:

We provide market-driven base pay, based on skills, abilities, and level of experiences. Our salary ranges are broad, and individual salary will be market competitive based on a candidate’s unique set of skills and level of experience. The starting range for this position is $145,000.00 - $170,000.00, with additional earning potential possible commensurate with experience. Additionally, we believe that our team members are the reason for our success and all team members are incentive eligible with a target based on contribution, company performance, and individual results achieved. While the specific bonus plan and target amount will be determined based on the role and breadth of contributions, the targeted bonus plan and targeted percentage amount for this role is Bonus - MIP, 15% Annual.

Benefits:

At Ardent Mills we offer a wide range of benefits to our team members and their eligible family members. Some of our great benefit programs you may be eligible for include: • Medical, Dental and Vision Coverage• Health and Dependent Savings Accounts • Life and Disability Programs • Voluntary Benefit Programs • Company Sponsored Wellness Programs • Retirement Savings with Company Match • Team Member and Family Assistance Program (EAP) • Paid Time Off and Paid Holidays • Employee Recognition Program with Rewards (RAVE).