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 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