Food Scientist is responsible of product/process improvements &
developing new products. The position reports to the Director of Food
Science & Culinary Arts and will be located in our company
headquarters in New York City, and responsibilities include but are not
of prototyping, formulation, pilot production and scale-up to plant
implementation for new products and product/process improvement
support to manufacturing and quality for commissioning
projects, continuous improvement initiatives, and in conducting
root cause investigation.
R&D resources at manufacturing facilities to increase
technical capabilities for product/process improvement
& approve ingredient trial plans.
and maintain the nutritional database for existing and new
and conduct trials, data collection and interpret results to drive
program/project and technical knowledge forward, develop robust
action plans, risk assessment and contingency planning.
strong product development skills in ingredient functionality,
material selection and effects on final product performance.
to internal and external policies, quality standards and legal
support in building technical expertise and maintain community of
best practice to technical colleagues.
technical leadership to execute time sensitive programs, including
alternate line qualifications and supplier/ingredient