Question
5-10

Lead Commercialization Scientist

2/17/2026

This role involves leading the commercialization of sauces, dressings, marinades, and culinary bases from R&D formulas to full-scale production, requiring optimization of emulsions, viscosity, and flavor stability. Key duties include conducting plant trials, troubleshooting processing issues, and ensuring compliance with regulatory standards like FDA/USDA.

Working Hours

40 hours/week

Company Size

51-200 employees

Language

English

Visa Sponsorship

No

About The Company
Legacy crafts sauces, dressings, and soups that not only taste exceptional but also bring real value to our customers. Innovation is at the heart of what we do. We’re constantly exploring new ingredients, techniques, and trends to create fresh, flavorful products that inspire creativity in every kitchen. Whether it’s developing a bold new flavor or improving a classic recipe, our team is always looking for ways to raise the bar.
About the Role

Description

Legacy Foods – Sauces, Dressings & Culinary Systems

Position Overview

Legacy Foods is seeking a highly motivated Commercialization & Food Scientist with

5+ years of experience in sauces, dressings, and liquid food systems. This role bridges

R&D, operations, procurement, QA, and sales to successfully scale products from

benchtop to commercial production.

The ideal candidate understands emulsion systems, thermal processing, shelf-stable

and refrigerated applications, and has hands-on plant experience bringing products to

market for retail and foodservice customers.


Key Responsibilities

Product Development & Scale-Up

? Lead commercialization of sauces, dressings, marinades, and culinary bases

from pilot to full production.

? Translate R&D formulas into manufacturable, cost-effective production formulas.

? Optimize emulsions (oil-in-water, dairy, egg-based), viscosity systems, and flavor

stability.

? Conduct plant trials, first productions, and validation runs.

? Troubleshoot processing issues (separation, viscosity drift, color shift, pH

variance).

Process & Manufacturing Support

? Collaborate with operations on batching procedures, thermal processing (retort,

hot fill)

? Validate kill steps and ensure compliance with FDA/USDA requirements.

? Develop and maintain production SOPs, batch sheets, and scale-up

documentation.

? Improve yields, reduce waste, and support continuous improvement initiatives.

Regulatory & Quality

? Ensure formulas meet FSMA, HACCP, and labeling regulations.

? Partner with QA on shelf-life studies (ambient and refrigerated).


? Review ingredient specifications and approve alternates with procurement.

? Maintain allergen control and documentation accuracy.

Customer & Cross-Functional Support

? Support sales with technical insights for customer presentations.

? Interface with national QSR, chain restaurant, and retail customers.

? Translate customer briefs into scalable, margin-aligned formulations.

? Manage timelines from concept approval to commercialization launch.




Preferred Experience

? Experience commercializing for national chains (QSR or casual dining).

? Knowledge of clean label reformulation strategies.

? Experience with high-protein or functional sauce systems.

? Familiarity with co-manufacturing environments.


Key Competencies

? Detail-oriented with strong documentation discipline

? Strong sensory evaluation skills

? Cost-conscious formulation mindset

? Ability to manage multiple projects simultaneously

? Hands-on, solutions-driven approach in plant environments


What Success Looks Like

? Successful commercialization of 8–15 products annually

? Reduced first-run deviations

? Improved yield and ingredient cost optimization

? Strong cross-functional collaboration with Operations and Sales

? On-time, on-budget product launches

Requirements


? Bachelor’s degree in Food Science, Food Engineering, or related field (Master’s

preferred).

? Minimum 5 year’s experience in sauces, dressings, condiments, or liquid food

systems.

? Strong understanding of:

? Emulsification systems (lecithin, egg yolk, modified starches,

hydrocolloids)

? pH control and acidified foods

? Thermal processing (hot fill, retort, pasteurization)

? Water activity and shelf stability

? Experience with ERP systems and specification management.

? Plant-scale troubleshooting experience required.

? Strong project management and cross-functional communication skills.

Key Skills
Product DevelopmentScale-UpEmulsion SystemsThermal ProcessingShelf-StableRefrigerated ApplicationsPlant TrialsTroubleshootingProcess OptimizationRegulatory ComplianceHACCPFSMAShelf-Life StudiesProject ManagementSensory EvaluationCost Optimization
Categories
Food & BeverageScience & ResearchManufacturingEngineering
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