R & D Food Scientist

Pracovní nabídka

POSITION SUMMARY:

Explore and develop tabletop sweetener formulations, manufacturing procedures, and specifications for new products, product enhancement, quality improvement and cost reduction projects. A solid understanding of project management is required and the ability to deliver on the technical aspects of projects including formulation, ingredient functionality, sensory science, microbiology, nutrition, ingredient evaluation, legal and regulatory. Candidate must be capable of handling multiple projects in a limited time frame while remaining detail-oriented, reliable, and organized. Position requires benchtop development, statistical experiments, sensory evaluation through to commercialization of new products. The candidate must also reflect excellent interpersonal and written/oral communication skills while demonstrating initiative and responsiveness in the daily work environment and working closely with other food production staff including microbiologists, engineers, packaging specialists and purchasing.

MAIN RESPONSIBILITIES:

• Conducts all phases of product development with minimum supervision (gathers data, designs, plans and conducts experiments) on current and new products / raw materials, exploring methods to improve cost, quality, flavor, texture, caloric value, convenience and/or physical/chemical composition of products.
• Selects appropriate methods, tests and procedures for testing. Development activities may include: Key supplier/partner interaction and ideation, new concept creation, cost optimization and reformulations.
• Conduct appropriate risk assessments and provide recommendations for resolution of issues.
• Investigate and set standards for safety and quality.
• Ensures products meet regulatory requirement and are safe, through proper formulation, shelf life testing and collaboration with the Legal and Regulatory Departments
• Effectively documents details of experiments: objectives, formulas, methodology, required equipment, equipment setup, prepares and presents written reports and proposes / implements next steps
• Develops and writes experimental formulas, manufacturing procedures, and specifications for finished products – including nutritional sheets.
• Maintains all developmental records in an orderly, comprehensive manner.
• Conducts sensory evaluation through internal panels screening and coordinates external sensory for all assigned projects.
• Cross-Functional Project Leadership, interfacing with Marketing, QA, Manufacturing and Packaging Development. Lead technical product development activities and may co-lead commercialization efforts.
• Manages multiple projects simultaneously, ensuring timely completion of project objectives in a fast-paced, priority shifting environment.
• Ensures Regional NPD Goals are met, properly resourced and meets the needs of the regional business.
• Identifies, develops and implements experiments to exploit emerging technologies and ingredients that can be applied to increase profitability and quality.
• Transfer new product technology and documentation to Merisant manufacturing sites.
• Develops products including bench, pilot and production scale-ups while establishing manufacturing processes and procedures in collaboration with Process Engineer.
• Provide technical support to Commercial teams on ingredients, functionality of ingredients and competitive landscape of products.

CRITICAL COMPETENCIES:

• Knowledge of a range of sciences and their applications to food
• Background in shelf life studies and basic sensory validation
• Project Management
• Proactive attitudes in approaching technical solutions
• Ability to communicate well and interact with others to accomplish research goals
• Ability to independently develop products from idea to commercialization
• Experience with coordination of new product development and launch
• Able to work on several large projects, multi-tasking and managing priorities
• High personal standards of ownership, accountability and initiative
• Belief in continuous improvement
• Inquisitive and open minded
• Driven with a sense of urgency
• Positive and dynamic attitude to get things done
• Self-motivated and results driven
• Articulate and thoughts are well-organized
• Statistical skills – experimental design
• Good Laboratory Practices

EDUCATION & EXPERIENCE:

• Bachelors Degree in Food Science, Chemistry or other related discipline and minimum of 5+ years experience in a consumer foods company environment required.
• Masters Degree in Food Science a plus.