Product Development Technologist

About the role

The Product Development Technologist will support research, development, reverse engineering, commercialization, and continuous improvement of breading systems and related food products for PFS Blends. This is a customer-facing role that combines technical product development with strong presentation and sales skills.

Responsibilities

• Develop and improve breading systems, coatings, batters, predusts, seasonings, marinades, and related products, with a focus on poultry applications and commercial manufacturing.
• Conduct deformulation and competitive product evaluations to understand ingredient decks, nutritional profiles, ingredient functionality, processing effects, and product performance.
• Lead and support customer presentations, product demonstrations, sample reviews, commercialization meetings, and post-launch product optimization; clearly communicate product benefits, technical advantages, and recommended solutions.
• Use reverse-engineering findings to build formulation hypotheses and prototypes that meet sensory, cost, nutrition, labeling, and manufacturing targets.
• Plan and execute bench, pilot, and plant trials; document formulas, process conditions, results, and recommendations.
• Partner with Quality, Food Safety, Production, Operations, Sales, and suppliers to scale products, support commercialization, and troubleshoot manufacturing issues.
• Apply a continuous improvement mindset by using trial and production data to improve product quality, consistency, yield, cost, and manufacturability.
• Evaluate raw materials and supplier technologies used in breading and coating systems, including flours, starches, proteins, gums, seasonings, oils, and other functional ingredients.
• Support plant trials, equipment evaluations, process validation, and technical training related to breading application and food manufacturing.
• Assist with inbound product audits, competitive evaluations, sample preparation and testing, and development of practical testing criteria.
• Maintain organized R&D records, formulations, specifications, test results, and project documentation while following food safety, labeling, sanitation, and equipment-safety requirements.
• Collaborate effectively with customers, sales, internal teams, ingredient suppliers, poultry processors, co-manufacturers, and culinary or technical partners; build strong relationships and perform other duties as assigned.

Requirements

• Bachelor’s degree in Food Science, Cereal Science, Chemistry, Culinary Science, or a related field preferred; equivalent relevant experience will be considered.
• Experience in food product development, formulation, deformulation, reverse engineering, or commercialization within a food manufacturing environment preferred.
• Hands-on experience with poultry manufacturing, further processing, breading application, frying, or related protein processing strongly preferred but not required.
• Working knowledge of food ingredients, ingredient functionality, manufacturing scale-up, commercialization, and continuous improvement principles.
• Ability to evaluate ingredient statements and nutritional profiles and translate findings into practical formulation and testing plans.
• Working knowledge of nutrition labeling and regulatory requirements; school nutrition, K-12 foodservice, USDA Foods, or related school meal program knowledge is a plus.
• Strong analytical, problem-solving, project-management, documentation, and communication skills, with a confident, engaging, sales-oriented personality and the ability to present technical information clearly to customers and internal teams.
• Must be comfortable building relationships, presenting products, and supporting customer-facing sales opportunities.

Working Conditions

• Position requires occasional overnight travel, up to 25%.
• Work is typically performed in normal office conditions with some manufacturing exposure.
• Some work is performed in a general food production and manufacturing environment with exposure to machine noise, and ingredient and finished product dust and residues.
• Additional PPE are required for some tasks in the manufacturing environment. Uniforms with long pants, long sleeve shirts, and closed toed shoes are required along with hair and beard coverings.
• Frequent exposure to several food allergens that are present in the facility and used daily.
• Employee will be exposed to extreme temperatures at times, from warehouse to freezer, which is -10 to 40 degrees.

Physical Demands

• Must be able to sit for prolonged periods of time in front of a computer intermittently.
• Consistently required to stand; walk; and stoop, kneel, crouch and carry items.
• Must have visual and hearing acuity.
• Ability to use hands and fingers to reach, lift and carry 40 pounds on a sporadically.
• Digital dexterity and hand/eye coordination in operation of office equipment including a computer.
• Ability to speak to, hear, and understand others via phone and in person in English.
• Must be able to travel by car and plane as needed.