Job Description

Position Overview

Reporting to the Manager or Director of R&D, the primary responsibility of the food scientist is to provide technical expertise and contribute to the creation, maintenance, and review of recipes for both new and existing products. This individual actively participates in the product development process, from the initial ideation to successful commercialization. This position will be focused on aseptic beverage development.

Job Responsibilities

• Manage all aspects of product development to formulate products to achieve nutritional profile, ingredient statement and product attributes of targeted product.
• Manage all aspects of product development to ensure sound scale-up and commercialization procedures are utilized.
• Processes product recipe changes and maintain accurate records of change.
• Lead product development discussions and product reviews to collaborate on next steps and align on critical decisions.
• Source new ingredients for development, cost optimization and product improvements
• Manage a portfolio of assigned product development projects through the various stages of the product development life cycle.
• Develop finished product and processing specification, including creation of integrated recipes using (add systems here) or other programs as needed to manufacture said target product.
• Develops plans to collect analytical data to support NLEA labeling requirements and implements nutritional labeling claims or certification processes as needed on new or existing products.
• Creates product development schedules which meet project/customer timelines.
• Develops specifications and testing protocols for new products based on critical customer attributes
• Supports cost savings initiatives through ingredient, product and process optimization
• Manages and executes customer/plant trials and new product startups.
• Coordinates sample shipments to ensures that samples are sent out accurately and on time for customer evaluations.
• Collaborates with cross functional team including procurement, project management, sales, marketing, finance, packaging, food safety, regulatory and manufacturing to ensure innovate customer focused new products and solutions.
• Establish production parameters and processing procedures by drafting product specifications
• Develops preliminary findings and prepares reports to support product development through, technical proposals and interpretation of scientific data/trends.
• Ensure that required competencies to carry out these job functions affecting product legality, safety and quality are met in accordance with the Quality Policy and Global Food Safety Initiative (GFSI) standard.
• Ensure compliance with corporate/plant safety standards and with applicable regulatory requirements while following the company’s Good Manufacturing Practices.
• Other duties as assigned.
• Up to 30% travel may be required, including international.

Minimum Qualifications

• Bachelor of Science in Food Science, Culinary, Nutrition or other related field
• Demonstrated knowledge of food industry standards of quality, food safety, HACCP, GMP’s
• Self-motivated with a strong background and interest in scientific procedure and food safety best practices Must have a drive for results and demonstrated ability to move projects forward with a cross functional team
• Able to prioritize, manage time and work independently to meet project deliverables and timelines.

Preferred Qualifications

• 5-year minimum experience in new product development from concept to launch, commercialization of new products and/or cost improvements.
• Aseptic and/or thermal process food sauce development experience.
• Food sauce development.

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