Sr Principal Scientist, R&D - Protein Chemist

Job Description 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 e ngage 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.   ​ ​   Th