Food Scientist II - R&D

Duties and Responsibilities

• Applies scientific principles in research, development, production technology, packaging, processing, and ingredient functionality to develop and commercialize new food products, and to improve existing products.
• Understands and interprets concepts and ideas accurately according to customer requirements and Company manufacturing capabilities; including design of new/improved formulations, testing schedules, prototype development, and scale up to commercialization.
• Captures and coordinates trial productions with operations, runs testing protocols, prepares and sends samples to internal and external customers for evaluation.
• Designs and conducts shelf-life studies, including product and package performance under various conditions and makes recommendations for appropriate adjustment in product and/or package development.
• Develops and maintains accurate records related to the products such as formulas, production process, HACCP, product specification, nutritional data, shelf life, etc.
• Provides technical support to customers seeking product information and advice as it pertains to product application/usage levels.
• Functions as a Technical Mentor to less experienced team members.

Qualifications

• Bachelor's Degree in Food Science or related field. Master's Degree Preferred.
• 2 - 5 years experience performing product development and technical services in the food industry.
• Thorough knowledge of ingredient functionality.
• Adept sensory skills and knowledge of sensory evaluation techniques.
• Experience with nutritional data generation and regulatory requirements.
• Knowledge of Food Safety Principles and systems.
• Strong analytical skills and creative thinking.
• A high degree of discretion is required.