Leads and drives product
innovation projects and platforms for the assigned customer. Must
have a blend of strong food science skills and a passionate interest in
culinary arts to solve complex product solutions. Strong ability to
communicate and engage with suppliers and customers a must, with the
ability to influence decisions when appropriate. Prior
experience with liquid product development necessary for success in this
role. Strong project management skills required. Up to 50% travel required
with cross-functional partners (marketing, purchasing, operations, and
engineering) to drive all food innovation initiatives for assigned
projects. Key categories include:
Caramels, and Particulates
Water Activity Fillings
Sauces and Condiments
with director to translate key strategic initiatives into goals and
deliverables for all products and customers.
aware of industry news and trends to assist with forming product
organization abreast of technical product innovations and applies them
appropriately to positively impact the business.
with the Research & Development and Commercialization team to
ensure products are successfully produced for the system, including
attending plant trials when needed
with QA, Regulatory, etc. to ensure safety and consistency of all
and promotes cross-functional knowledge sharing and best practices
with the customer, helping to identify product opportunities and
solutions. Articulates customer needs back to
organization. Works with customer to understand goals, and
establish guidelines for projects. Understands customerís operational
platforms, and develops products to
meet their needs.
procurement, be able to identify, partner, develop, and manage a
supplier base to deliver technical and creative product solutions when
in product innovation sessions and consumer research sessions when
establish an innovation culture for the organization
IDENTIFICATION: With marketing and sales, identifies new innovation
opportunities by understanding industry trends, strategic customer
growth strategies, and new ingredient capabilities.
ALIGNMENT: Works with marketing and sales to understand the business
plan, and the potential impact any new product would have to the
current core platforms
GENERATION: Works with marketing and sales to develop new ideas for
customers. Parti ci pates in
brainstorming sessions, idea refinement, and
idea prioritiziation. Helps develop
the idea brief when needed by adding key product details.
ENGAGEMENT: Participate in presentations to customers showing
new ideas and prototypes. Optim i zes prototypes as
needed based on customer and consumer needs. Represents BRF on
customer/supplier visits at conventions and conferences and in the
presentation of research related information as required.
FORMULATION DEVELOPMENT THAT MEETS
BUSINESS NEEDS (40%)
formulation leadership/ oversight for the assigned new product
initiatives. Works with cross-functional partners (procurement,
R&D, applications engineers) on recipe development
exploration and investigation of new ingredients used in BRF Portfolio.
technical communication and interaction with key suppliers to achieve
the innovation assignment objective.
initial risk assessment, pricing request, and manufacturing model
- Defines the impact of strategic business objectives
on people requirements and develops strategies and initiatives that
ensure the right people with the right skills are in the right place
at the right time.
- Delegates authority and accountability
to staff for appropriate responsibilities and decisions that are
consistent with the scope of their capabilities, rules and regulations
of regulatory authorities (where applicable), training, and policies
of the organization. Ensures work is scheduled effectively; and
checkpoints and controls are set for monitoring progress.
Bachelorís Degree in Food
Science or related scientific discipline (Masters preferred).
At least five years of experience including three to five years of
product innovation leadership responsibility as a food technologist.
Prior experience managing food technologists preferred. Previous
experience in a production environment (ex. scale-ups, start-ups) and
sensory analysis experience necessary. A passion for food and
culinary arts a plus.