Research And Development Scientist (Hershey)

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 ResponsibilitiesProject 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 & QualificationsProven 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 & ExperienceBachelor'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 SkillsChocolate sample preparation and analytical testingPilot plant operations and scale-up processesCompetitive product benchmarking and analysisProficiency in Microsoft Office