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.
Responsibilities:- Design and execute experiments, develop SOPs and protocols, synthesize data, and communicate findings clearly through reports and presentations
- Lead collaborative projects with internal and external partners, including academic researchers, analytical service providers, consultants, ingredient suppliers, equipment manufacturers, IP counsel, and regulatory professionals
- Perform ingredient screening, shelf-life studies, and sensory evaluations to support product and process innovation
- Develop and apply ingredient evaluation and characterization tools that effectively advance R&D initiatives and innovation projects
- Build technical capabilities and subject matter expertise within the team in areas such as ingredient functionality, nutrition science, and application design
- Partner cross-functionally with Procurement, Quality, Marketing, Manufacturing, and Regulatory teams to ensure ingredient and product specifications meet customer and business requirements
- Support new product development from concept through commercialization by identifying and optimizing ingredients and process parameters
- Apply statistical and scientific principles, including design of experiments (DOE), sensory analysis, and Six Sigma methods, to guide problem-solving and data-based decision-making
- Maintain accurate and compliant laboratory documentation, including data entry in the knowledge management system, and ensure adherence to all safety and quality standards
- Provide leadership in laboratory operations, including equipment maintenance, procurement of supplies, and training of team members on methods, systems, and safety practices
- Proven ability to influence at all levels of the organization and effectively lead through collaboration and expertise
- Strategic thinker capable of connecting scientific discoveries to business opportunities and customer needs
- Strong business acumen and understanding of product commercialization, manufacturing, and market dynamics
- Demonstrated ability to be a self-starter who independently identifies opportunities, anticipates business needs, and drives results with minimal direction
- Proven ability to coach, mentor, and develop scientific talent while fostering a culture of technical excellence and continuous learning
- Stay current on emerging technologies, scientific advancements, and competitive trends to identify and recommend innovation opportunities
- Contribute to a culture of collaboration, technical excellence, and continuous improvement within the R&D organization
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%
