PRODUCT DEVELOPMENT SCIENTIST:$105k-$130

Key Responsibilities

• Co-create and execute medical nutrition product formulations in alignment with ACI’s strategic research and development roadmap.
• Support the development of nutritional beverages and powder blends from concept through commercialization.
• Apply food science and ingredient expertise to develop products that meet internal quality expectations and defined product specifications.
• Support Leadership and Management teams with scientific guidance related to product development, clinical development, product manufacturing, and new ingredient or product initiatives.
• Research and support the development of clinical evidence for existing and new products and ingredient compounds.
• Participate in conferences, clinician meetings, and other forums to present ACI’s clinical evidence.
• Collaborate with Medical Nutrition, Marketing, Sales, Operations, Quality, Regulatory, Supply Chain, and other teams to support successful product development and commercialization.
• Build relationships with vendors to source ingredients that meet product specifications.
• Define product requirements, including process needs, product characteristics, organoleptic attributes, and applicable claims.
• Evaluate ingredient interactions within food and beverage matrices throughout processing and shelf life.
• Design and monitor regular and accelerated shelf-life studies for nutritional products.
• Develop shelf-life evaluation matrices that consider product composition, processing conditions, and other critical factors.
• Apply nutritional modeling software and review primary scientific literature to support product development decisions.
• Support the protection of intellectual property associated with products, processes, and ingredient compounds.
• Ensure adherence to standard operating procedures related to product development, process development, and shelf-life determination.
• Perform other duties as assigned.

Required Qualifications

• Bachelor’s degree in Food Science, Nutrition, or a related field.
• Minimum of five years of product development experience, including taking concepts from the benchtop stage through commercialization.
• Minimum of five years of basic and applied research and development experience, preferably within a small- or mid-sized nutrition, food, or biotechnology company.
• Experience with food or beverage formulation and the manufacture of nutritional products that meet stability, sensory, and nutritional requirements.
• Expert knowledge of food science, including ingredient interactions and the impact of processing techniques on micronutrients.
• Experience designing and monitoring regular and accelerated shelf-life studies for nutritional products.
• Strong translational science background, with the ability to convert nutrition-science insights into consumable products.
• Familiarity with FDA regulations and food safety requirements.
• Understanding of human nutrition and the ability to review and interpret primary scientific literature.
• Knowledge of macronutrient and micronutrient metabolism.
• Experience with analytical methods and instrumental analysis.
• Experience with statistical analysis and data interpretation.
• Ability to work independently and as part of a team.