Description

Summary/Objective - The R&D Food Scientist will lead initiatives based on company goals and objectives. Must possess strong organizational, communication, and analytical skills along with sound judgement, superb multitasking abilities and the motivation and drive to support the business.

Essential Functions

• Responsible for new product formulation, revision, evaluation and validation prior to approval for mass production.
• Establish specs on all new and existing products to ensure the safety and quality of products.
• Ensure the product, including formula and specs, meet customer specifications and requirements.
• Utilize nutrition database for product development, recipe analysis, nutrition analysis and government-compliant labeling.
• Responsible for leading minor and major projects from concept to commercialization; Adhering to all safe practices and GMP’s for the tests being performed.
• Design as well as participate in the coordination, monitoring, testing, and reporting shelf-life stability testing activities.
• Provides in depth theoretical expertise in one or more technical core competency areas Recommends and/or initiates projects within existing programs and/or business channels Identifies new hypotheses / technology and designs and conducts research program to verify validity.
• May recommend patent action.
• Check raw ingredients for maturity or stability for processing and finished products for safety, quality, and nutritional value.
• Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
• Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.
• Stay up to date on ingredient/food/labeling regulations and current trends regarding food science and food technology.
• Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
• Develop new or improved ways of preserving, processing, packaging, storing, decreasing dry time, and delivering quality products, using knowledge of chemistry, microbiology, and other sciences.
• Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
• Study the structure and composition of food or the changes foods undergo in storage and processing.
• Search for substitutes for harmful or undesirable additives, such as nitrites and alternative proteins.
• Maintain accurate records of lab work, documentation of ingredients, and provide statistical evaluations and reports.
• Participate in planning, monitoring and documentation of product trials leading to successful commercialization of new products.
• Provide detailed specs and training to QC team of both existing and new products.
• Participate in HACCP and SQF training and documentation.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

Competencies

• Experience in a food manufacturing or processing environment preferred.
• Must have general understanding of food codes and regulatory guidelines as well as the ability to research regulatory guidelines and regulatory matters as needed.
• Must possess a basic understanding and knowledge of ingredient interactions.
• Must have basic knowledge in one or more technical disciplines (i.e., Food Technology).
• Must possess organization, project management and effective written and verbal communication skills.
• Must have knowledge of Microsoft Office (Excel, Word, PowerPoint).
• Must have knowledge of lab and processing equipment.
• Must have bachelor's degree or above and/or with equivalent working experience preferred.
• Required Education and Experience.

Bachelor's degree in food science, food engineering/technology, chemistry, or biology; Master's degree in an engineering related field preferred but not required.

Employment Eligibility:

Candidates must not require sponsorship to work.