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R & D Scientist
Paradise Tomato Kitchens - Louisville, KY

 

 

POSITION SUMMARY

Provide technical expertise to customers and the Paradise R&D Department that support the sales and marketing efforts of the company. Identify and pursue opportunities to improve existing products through formulation and/or procedures/processes.

ESSENTIAL FUNCTIONS

Develop prototypes and recipes within a defined set of requirements based on a concept or project.
Formulates blends and flavors to match ingredient statements, nutritional profile, and sensory attributes of existing target products.
Develop sensory experiments and report the findings to management.
Identifies areas of cost optimization through better raw material procurement, ingredient substitutions, or processing efficiencies.
Searches for new ingredients and technologies for effective development.
Looks for new project opportunities with regard to innovation, cost reduction, improving consumer acceptance and improving quality.
Work with existing suppliers to utilize their capabilities for developing trends in flavors. Will utilize the suppliers’ staff for joint presentations to targeted customer projects.
Identify production methods that continue to contribute sustainable competitive advantages in the marketplace relative to the competition.
Assist the R&D department with product presentations in-house and off-site as requested by sales and marketing.
Accurately identify project requirements applying the right production capability, ingredients, and design to match customer needs and product specifications.
Analyze and modify recipes involving liquid-to-solid ratios, scale-up, yields, ingredient hydration, time/temperature concerns, viscosity, and ingredient degradation issues.

POSITION QUALIFICATIONS:
Education and/or Experience

Bachelor’s Degree in Food Science.
5-10 years experience in product development of liquid condiments, marinades, and tomato based sauces.
Knowledge/ Skills/Abilities
Must have excellent collaboration skills and be able to excel working in a team environment.
Sensory evaluation experience and skills
Exposure to a wide variety of equipment, kitchen set-up, cooking techniques and operator execution; or in-depth knowledge of key applicable equipment or processes.
Ability to read, analyze and interpret common scientific and technical journals, and ingredient spec sheets
Ability to recognize, analyze, develop solutions and initiate problem solving actions
Ability to do complex math using percentages, ratios, etc.
Ability to communicate and interact effectively with various sales, marketing, and technical services personnel.
Computer and software skills

PHYSICAL DEMANDS:
Ability to stand at bench routinely for hours at a time.
Lift up to 50 lbs.
Capable of hand mixing thick products as required.

The company has reviewed this job description to ensure that essential functions and basic duties have
been included. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills
and abilities. Additional functions and requirements may be assigned by supervisors as deemed
appropriate.

Required experience:

  • R&D Food Science: 5 years

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