Director, Food Systems & Application Science
Core
Build a scientific framework to define how food interacts with foodservice equipment, transforming subjective quality feedback into objective, quantifiable parameters to accelerate product validation and engineering design.
Role type
Director, Food Systems & Application Science
Builds
Foodservice equipment (holding bins, toasters, heated platforms) for QSR and commercial brands
Domain
Food Science / Food Engineering / Thermal Processing
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Heat and mass transfer, Rheology and texture analysis, Water activity and moisture modeling, Food microbiology fundamentals, Design of Experiments (DOE), Cross-functional team leadership
Preferred skills
Experience with commercial food equipment, QSR R&D environments, Translating sensory outcomes to quantitative metrics
Technologies
Texture Profile Analysis (TPA), Water activity measurement, Moisture content analysis, Thermal mapping
Responsibilities
Define measurable food performance criteria (moisture loss, compression, texture degradation), Integrate food science limits into engineering design constraints, Build and scale internal validation lab capability, Support commercial testing and customer approval cycles
Seniority
Director, strategic leadership & technical authority