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This is a Research and Development (R&D) role within our central research organization on the Bioconversions team in our Glenview- IL Kraft Heinz Innovation Center. The successful candidate will lead technology development through the design and execution of fermentation projects from flasks to industrial scale. This includes designing and executing fermentation experiments- analyzing data- documenting experimental results- and drawing conclusions.

The candidate also needs to understand basic business needs- commercialization- and communicating results to both technical and non-technical audiences. Proven communication and collaboration skills are essential in this role.

The candidate must have a proven strong technical background- leadership- intellectual curiosity- ability to think critically to apply prior knowledge and scientific principles to new situations- and project management skills. The candidate will have cross functional team interaction with the scientific community/ecosystem outside of Kraft Heinz- internal brand teams- R&D- procurement- finance- operations- quality- regulatory- and manufacturing. This position requires an individual to manage assignments/tasks with a high degree of autonomy. Intellectual curiosity- ability to deal with ambiguity- and a collaborative attitude are a must.

KEY COMPONENTS OF THE ROLE:

• Design- support- and execute fermentation research projects- and then summarize to both technical and non-technical teams.

• Adapt and apply scientific principles to new situations/products and have a high degree of autonomy.

• Possess the willingness and ability to deal with ambiguity and think creatively about fermentation experimental design.

• Demonstrate proof of concept and build business case around innovative ideas.

• Identify and communicate high level implications of proof of concept results in relation to financial impact- scale up risks- and timeline.

• Independently lead internal research projects and external collaborations.

• Work with cross functional teams to lead and support projects from concept to commercialization- including Marketing- Operations- Quality- External Manufacturers- and Procurement.

QUALIFICATIONS:

• B.S. degree in Chemical Engineering- Food Science and Technology- Bioprocessing- Fermentation Sciences- or related fields. M.S. or PhD preferred.

• Minimum of 2 years in technical role supporting and designing fermentation processes either in industrial or academic settings. Experience with operating bench scale fermenter systems required. Experience with Sartrorius or Eppendorf DAS-GIP systems preferred.

• Experience scaling fermentations from bench through industrial scale is highly preferred.

• Understanding of both microbial physiology and fermentation processes and their impacts on the desired products.

• Experience with designing downstream processes to harvest desired fermentation products.

• Strong critical thinking skills and ability to make connections to the big picture.

• Strong understanding of Design of Experiments- laboratory experimentation- scale up- and data analysis skills.

• Strong written and verbal communication- interpersonal- and project management skills.

• Willingness to travel up to 30% of the time.

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