Food Innovation Scientist (Food & Beverage Manufacturing)

About the role

The Food Innovation Scientist role is responsible for product development initiatives for Baldwin Richardson Foods. The Scientist will work collaboratively across all related functions internally, while building strong relationships with customers and suppliers. Work involves multiple product formats targeted to a diverse customer base, including QSR and CPG Categories.

Responsibilities

• Supports initiatives from early development through commercialization on sauces, fillings, beverage syrups, and aseptic beverages.
• Leverages cross functional partners across marketing, purchasing, operations, and engineering, to drive Innovation projects.
• Partners with the operations team as needed to ensure products are successfully developed for our system.
• Partners with QA, Regulatory, etc. to ensure safety and consistency of all products.
• Studies methods to improve the quality of food/minimize customer complaints related to various products including flavor, color, texture, nutritional value, ingredient functionality, convenience, physical, chemical, and microbiological composition of products.
• Builds relationships with customers to understand their operational platforms, company and project goals, and develop products to meet their needs.
• Participates in product innovation sessions and sensory and consumer research sessions with manager support.
• Establishes an innovative culture for the organization by building effective relationships with colleagues both on and offsite.
• Responsible for staying abreast of industry news and trends to assist with forming product strategies as well as of technical product innovations to apply them to positively impact the business.
• Affirms the maintenance of a world-class laboratory environment, including management of ingredients, lab scheduling/ functions, and the equipment.

Requirements

To be successful in this role, you should have:

• A Bachelor’s Degree in Food Science or other related scientific discipline(s).
• At least 4+ years of experience as a food technologist/scientist.
• Proven experience and success working on projects related to concept development through commercialization.
• Previous experience on sauces or fillings.