Title Product Development Scientist II

About the role

This position is instrumental in planning and organizing routine and non-routine research and development activities, improving the quality of existing products, and driving innovation of new products and processes. The role is part of the Toppings, Creams & Culinary Solutions (TCCS) category, based in Buffalo, NY, with expected travel of up to 25%.

Responsibilities

• Prepares prototype and line extension products using research laboratories, pilot plants, manufacturing facilities, and equipment.
• Plans, organizes, and completes projects of modest scope or segments of larger projects, including selecting and developing appropriate methods and designing experiments.
• Interfaces frequently with internal departments (e.g., Marketing, Purchasing, Engineering) and customers to accomplish project milestones.
• Selects and evaluates raw materials for experiments and sets up, operates, and maintains research laboratory equipment.
• Collaborates with outside laboratories, universities, ingredient suppliers, and laboratory equipment vendors to support project activities.
• Designs and conducts complex shelf-life and storage studies, including product and package performance under various conditions, and recommends adjustments as needed.
• Performs complex measurements and statistical analyses.
• Presents results of complex experiments and recommendations to internal and external groups.
• Orders materials for producing and evaluating complex prototypes and develops solutions to technical problems of moderate scope and complexity.
• Maintains accurate, up-to-date records, laboratory notebooks, and computer databases.
• Prepares and documents all plant validation trials according to department protocols.
• Ensures the work environment is sanitary, safe, and orderly.

Requirements

• Bachelor’s Degree in Food Science, Food Engineering, or a related field with 2+ years of food product and/or process development and project management experience from concept through commercialization; OR M.S. in Food Science, Chemical Engineering, Food Engineering, Biological Engineering, or a related field with 1+ year of relevant experience.
• Knowledge of and/or experience with UHT processing for emulsified food products.
• Experience applying advanced mathematics (e.g., statistics) and their practical applications.
• Broad understanding of food science disciplines (e.g., biochemistry, microbiology, nutrition) acquired through coursework and laboratory experience.
• Demonstrated ability to apply technical standards, principles, theories, concepts, and techniques.
• Strong verbal and written communication and presentation skills, with the ability to interact effectively at all organizational levels.
• Ability to work in a fast-paced environment.
• Strong PC proficiency in Microsoft 365 applications (Word, PowerPoint, Excel); intermediate to advanced proficiency in database and statistical software.
• Experience with PLM software is a plus.
• Ability to use presentation and project management software is beneficial.

Work Environment & Physical Requirements

• Research and Development laboratories are not food-allergen-free environments; individuals with severe food allergies should consider this before applying.
• Occasional exposure to Cleaning-In-Place (CIP) detergents through odor or incidental contact during routine operations.
• Exposure to food ingredients, chemicals, and cleaning agents; appropriate PPE and safety training provided.
• Work may occur in varying temperature environments, including refrigerated and heated areas.
• Ability to lift and carry up to 50 lbs. safely.
• Ability to stand for 6+ hours during the workday, with opportunities for sitting.
• Regular bending, stooping, crouching, and reaching to access equipment, materials, and storage areas.
• Ability to work in confined spaces and at various heights, including occasional climbing of ladders and stairs.
• Ability to push, pull, and maneuver carts, bins, and equipment, including heavy items with mechanical aids when necessary.
• Manual dexterity and fine motor skills required to handle small components and operate precision instruments.
• Sensory ability to compare and distinguish differences in ingredients, materials, and products through taste, smell, touch, and visual inspection.
• Ability to follow all safety protocols, including proper lifting techniques and ergonomic practices.

Pay

Annual range: $78,941.00 – $106,803.00.