R&D Technical Services Senior Specialist / Senior Scientist II

Description Overview

The R&D Technical Services Senior Specialist / Senior Scientist II advances Perrigo Nutrition’s innovation and manufacturing excellence initiatives. This role leads the cross-functional scale-up and industrialization of new dairy- and soy-based infant formula powders and liquid products across the manufacturing network; applies design and systems-thinking approaches to product scale-up and process optimization; partners with Engineering, Operations, and Quality on projects that expand site capabilities; supports thermal process filings; and evaluates emerging technologies through technical assessments and feasibility trials.

The ideal candidate brings strong technical expertise in food or dairy ingredients and unit operations, along with excellent communication, organization, project management, problem-solving, and collaboration skills. The candidate must be self-directed and able to lead programs effectively across cross-functional teams.

This is an onsite positoin located at our Eau Claire, WI facility.

Scope of the Role

• Lead the industrialization and scale-up of new infant formula powders and liquid products in partnership with Product Development and the Pilot Plant.
• Collaborate with Product Development, Pilot Plant, Quality, Regulatory, and Manufacturing teams to ensure successful transfer from development to commercial production.
• Support first production runs, new product trials, and commercialization activities through execution oversight and technical troubleshooting.
• Manage change controls, including formulation reviews, recipe parameterization, manufacturing guidelines, and risk assessments for product launches and manufacturing changes.
• Review product quality and nutrient data for compliance with specifications and regulatory requirements, and support quality and customer audits as needed.

• Lead feasibility studies, equipment trials, and process validation; contribute to capital projects for new equipment and processing capabilities; and assess co-manufacturing and co-packing opportunities.

• Partner with manufacturing sites to address process inefficiencies, quality issues, production losses, and unplanned downtime through root cause analysis and corrective actions.
• Lead cross-functional initiatives that improve productivity, cost efficiency, process performance, product quality, and manufacturing reliability.
• Evaluate and implement new manufacturing processes, technologies, and production capabilities.

Experience Required

Education

• Typically these skills are aquired with a Bachelor’s degree in Food Science, Dairy Science, Food Engineering, Chemical Engineering, Chemistry, or a related technical field; master’s degree preferred.

Experience

• Typically at least 4 years of relevant experience with a bachelor’s degree, or 2–3 years with a master’s degree, in product development, process development, or technical services within the food, dairy, nutrition, or a related industry.
• Demonstrated experience in manufacturing support, product scale-up, nutritional product development, design of experiments, process optimization, or commercialization.
• Experience with food manufacturing unit operations is strongly preferred. Familiarity with dairy ingredients; thermal processes such as pasteurization, evaporation, aseptic processing, and spray drying; food matrices; emulsions; and physicochemical analysis is an advantage.
• Proficiency in statistical analysis and design of experiments, with experience using Microsoft Office, JMP or Minitab, and SAP.
• Knowledge of applicable food regulations and standards, including the Pasteurized Milk Ordinance (PMO), the Code of Federal Regulations (CFR), and current Good Manufacturing Practices (cGMPs).

• Ability to analyze technical data, develop actionable recommendations, manage cross-functional projects and competing priorities, and communicate effectively through technical writing, presentations, and stakeholder engagement.