position is responsible for development and commercialization of new
products; reformulation of products to improve quality characteristics,
processing efficiencies or ingredient cost; for testing alternate
ingredient vendors; for deigning specifications and standards; and
maintaining accurate lab records. This position must handle multiple
projects demands and deadlines, organizing workload while maintaining
accurate, detailed documentation of tasks and results.
DUTIES AND RESPONSIBILITIES: Develop, maintain and achieve product development plans
and timelines, including key tasks and milestones to meet project
Develop bench top prototypes that meet product concept
Plan and execute experiments, including analyzing and
Plan and implement consumer tests in conjunction with
Consumer Research Manager and marketing.
Plan, monitor and document plant trials and initial
plant runs for successful commercialization of new products.
Reformulate products or processes for product
improvement, cost reduction or manufacturing efficiency improvements.
Qualify new supplies through evaluation of raw
materials to ensure compliance with ingredient specification and finished
Identify and implement product optimization
opportunities to reduce cost and conduct sensory testing.
Work with customers as needed in new product
development and reformulations.
Conduct competitive product evaluation and maintain
competitive product databases as required.
Maintain awareness of current trends in consumer taste
preferences and nutrition.
Keep accurate records of lab work, documentation of
ingredients used, formulation modifications.
Maintain knowledge, understanding and adhere to safety
policies, USDA, GMP’s, QA, HACCP, Sanitation rules and regulations, and
Regular and dependable attendance and punctuality is an
essential function of this position.
Perform all other duties as assigned.
SKILLS & REQUIREMENTS: B.S. or M.S. degree in Food Science and one to three
years’ experience in the food industry or equivalent combination of
education and experience.
Basic understanding of ingredient
functionality/interactions and sensory evaluation techniques.
Ability to manage multiple tasks and projects; manage
to established deadlines.
Strong organizational skills and ability to perform
with minimal supervision.
Strong communication skills with the ability to
communicate clearly with all levels of personnel trough verbal, written and
Strong project management skills with the ability to
manage multiple projects concurrently
An adept critical thinker with excellent problem
Ability to holistically analyze opportunities and risk
and formulate well-reasoned recommendations
for the business.
SALARY: DEPENDING OF EXPERIENCE CLOSING DATE: OCTOBER 21, 2015