Research And Development Scientist (Hershey)
PRI Global, Hershey, PA, United States
Seeking a Research Scientists to support innovation and product development initiatives.
This role contributes to high-complexity projects, leads defined workstreams within larger programs, and may independently manage lower-complexity initiatives. The position requires a moderate level of autonomy, along with the ability to apply technical expertise, develop problem-solving capabilities, and collaborate effectively across cross-functional teams.
Key Responsibilities
Project Leadership (90%)
Lead product development initiatives focused on innovative chocolate products, including formulation, ingredient development, and product transformation.
Execute prototyping and scale-up activities from bench-top to pilot plant to full-scale manufacturing.
Collaborate with cross-functional teams including R&D, Manufacturing, Engineering, Marketing, Quality, Regulatory, and Project Management.
Evaluate technical feasibility of new product concepts and provide data-driven recommendations.
Apply scientific principles and technical rigor to all stages of development.
Assess business and financial implications of projects.
Program Management (10%)
Support product and process improvement programs to enhance quality, efficiency, and value.
Partner with Supply Chain to drive continuous improvement initiatives.
Lead ingredient shortage mitigation efforts to minimize supply chain disruptions.
Required Skills & Qualifications
Proven experience contributing to innovation initiatives such as product development, process optimization, or cost/quality improvement.
Strong ability to learn and apply technical knowledge in development and commercialization processes.
Familiarity with cross-disciplinary functions (e.g., sensory, engineering, packaging, research).
Demonstrated problem-solving, analytical, and troubleshooting skills.
Strong interpersonal and influencing skills with the ability to collaborate cross-functionally.
Excellent written and verbal communication skills.
Ability to manage multiple stakeholders and timelines in a fast-paced environment.
Comfortable working both independently and within team settings.
Adaptability and openness to change.
Education & Experience
Bachelor’s degree (required) in Food Science, Chemistry, Biology, Chemical Engineering, Food Process Engineering, Bioengineering, or a related field.
1–4 years of relevant experience (food science preferred; chemistry backgrounds considered).
Experience in chocolate production or confectionery innovation is a plus.
Experience working in a client-facing or fast-paced commercial environment is preferred.
Technical Skills
Chocolate sample preparation and analytical testing
Pilot plant operations and scale-up processes
Competitive product benchmarking and analysis
Proficiency in Microsoft Office
This role contributes to high-complexity projects, leads defined workstreams within larger programs, and may independently manage lower-complexity initiatives. The position requires a moderate level of autonomy, along with the ability to apply technical expertise, develop problem-solving capabilities, and collaborate effectively across cross-functional teams.
Key Responsibilities
Project Leadership (90%)
Lead product development initiatives focused on innovative chocolate products, including formulation, ingredient development, and product transformation.
Execute prototyping and scale-up activities from bench-top to pilot plant to full-scale manufacturing.
Collaborate with cross-functional teams including R&D, Manufacturing, Engineering, Marketing, Quality, Regulatory, and Project Management.
Evaluate technical feasibility of new product concepts and provide data-driven recommendations.
Apply scientific principles and technical rigor to all stages of development.
Assess business and financial implications of projects.
Program Management (10%)
Support product and process improvement programs to enhance quality, efficiency, and value.
Partner with Supply Chain to drive continuous improvement initiatives.
Lead ingredient shortage mitigation efforts to minimize supply chain disruptions.
Required Skills & Qualifications
Proven experience contributing to innovation initiatives such as product development, process optimization, or cost/quality improvement.
Strong ability to learn and apply technical knowledge in development and commercialization processes.
Familiarity with cross-disciplinary functions (e.g., sensory, engineering, packaging, research).
Demonstrated problem-solving, analytical, and troubleshooting skills.
Strong interpersonal and influencing skills with the ability to collaborate cross-functionally.
Excellent written and verbal communication skills.
Ability to manage multiple stakeholders and timelines in a fast-paced environment.
Comfortable working both independently and within team settings.
Adaptability and openness to change.
Education & Experience
Bachelor’s degree (required) in Food Science, Chemistry, Biology, Chemical Engineering, Food Process Engineering, Bioengineering, or a related field.
1–4 years of relevant experience (food science preferred; chemistry backgrounds considered).
Experience in chocolate production or confectionery innovation is a plus.
Experience working in a client-facing or fast-paced commercial environment is preferred.
Technical Skills
Chocolate sample preparation and analytical testing
Pilot plant operations and scale-up processes
Competitive product benchmarking and analysis
Proficiency in Microsoft Office