R&D Scientist

About the role

Irca Group Food Scientist Opportunity

The Irca Group represents an international leader in high quality finished and semi-finished ingredients for the bakery, pastry, and ice cream markets. A history spanning over 100 years defines the Group, which maintains its headquarters in Gallarate, Italy. This global footprint includes 23 production sites and a workforce exceeding 2000 employees distributed across Europe, the United States, and Vietnam.

Core product offerings cover chocolate, compounds, chocolate decorations, sprinkles, creams, pastry mixes, gelato ingredients, nuts, and candied fruit. The recent acquisition of Kerry Sweet expands these categories to include sweet particulates, chocolate confections, inclusions, variegates, and frozen fruit purees.

Eight key brands support the Group's market presence. These include IRCA, Dobla®, in2food, Via Degli Orsini, JoyGelato, RaviFruit, Cesarin, and Anastasi®. Together, they enable a "one-stop shop" approach for quality ingredient solutions. The Group serves three primary channels: Gourmet, Food Manufacturing, and Consumer Product (Retail). The operational motto is "Extraordinary made simple."

The Irca Group is currently seeking an experienced Food Scientist to work onsite at the laboratory in Affton, Missouri. Travel to Beloit, Wisconsin may be required for a training period. The position is based in Affton, where the incumbent will work within the lab facility.

The primary responsibility involves the continuous improvement of food quality. Key areas include flavor, color, texture, nutritional value, and convenience. The scientist will manage the physical, chemical, and microbiological composition of food products. Collaboration with production plants is essential to support customer projects from startup through scaling and into commercialization. The role requires a deep understanding of the competitive market to meet and exceed project expectations and production requirements for new product launches. Access to the full product portfolio is available via the official website.

Position Details

This is a permanent, full-time position based in Affton, Missouri. The compensation for this role is $90,000.00 annually.

Key Responsibilities

Formulating initial test matrices is a core function. This involves structured trials for taste, structure, and shelf life, all managed within demanding project timelines.

Building prototype batches in the laboratory follows matrix development. Adjustments to emulsifiers, stabilizers, and sweeteners are made to achieve target performance characteristics.

Data review drives the refinement process. Analyzing trends allows for the optimization of ingredient ratios and processing parameters prior to pilot production runs.

Scaling procedures require coordination with production. The Food Scientist will ship trial mixes to plant facilities, document all changes, and provide support to ensure successful scale-up and adherence to deadlines.

Integration of new ingredients is a major project focus. Close partnership with the Kerry Sweet teams ensures the effective incorporation of new particulates and frozen fruit purees into existing product platforms.

Channel-specific solutions are developed to meet distinct market demands. The scientist will guide ingredient selection to ensure fit for Gourmet, Food Manufacturing, and Retail applications.

Competitive analysis is necessary to validate product performance. Evaluations confirm that final products meet or exceed market expectations for quality.

Documentation is critical. The role requires the maintenance of comprehensive records concerning quality, safety, and regulatory compliance for all development activities.

Requirements

Candidates must hold a minimum of three years of food science experience. Background in ingredient development or application support is mandatory.

A solid understanding of physical chemistry, microbiology, and sensory evaluation methods is required. Demonstrated ability to work safely in both laboratory and production settings is essential. Adherence to strict procedures is non-negotiable.

Clear communication skills are necessary for interactions with technical and non-technical stakeholders during project reviews.

Preferred Qualifications

Experience with frozen dairy systems is valued. Expertise in sugar or fiber-based ingredient reduction is preferred.

Tools and Skills

Proficiency with specific tools is required. These include the NoCrust Trim Enrobing System, IRCA ingredient platforms, Microsoft Office, Qualtrics, and Salesforce.

Final Notes

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