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R&D Technologist - Innovation

Camden, NJ, USA
Req #: 10629

 



Imagine...working for a company that knows that its people are the key to its success in the marketplace. A company in which achieving extraordinary results and having a stimulating work experience are part of the same process.

At Campbell, we cultivate and embrace a diverse employee population. We recognize that people with diverse backgrounds, experiences and perspectives fuel our growth and enrich our global culture.

We are looking for an individual who enjoys working in a fast-paced, team-oriented environment, likes to be challenged, and values the opportunity to make a difference.

General Summary:

The individual will be responsible for the development of multi-disciplinary and mulit-category new product designs and protocepts for iterative consumer feedback to develop well defined business propositions; and will work with supervision to execute these objectives. The individual must possess a knowledge base of technical principles and experimentation, with creative problem solving skills.

Primary Responsibilities:

  • Innovative Mindset / Strong Collaboration with R&D and Business Teams
  • Multifaceted Protocept Development and Prototype Translation
  • Communication

Job Complexity:

  • Support Front End Innovation Technical/Culinary Business teams to explore, identify & define product concepts and establish key product attributes.
  • Ability to work across multiple food categories and food processes with a range of product footprints and cost parameters while striving for the highest quality product.
  • Identify and communicate potential product constraints or risks and problem solve for solutions.
  • Understand customer and consumer needs and use that knowledge to drive 'winning' product executions.
  • Demonstrate organizational and planning skills. Help in the development and execution of project timelines, which includes contingency planning.
  • With guidance, develop prototypes to support concept and ideation exploratory work. Reformulate based upon consumer direction.
  • Formulate products for scale-up. Conduct trials in the Pilot plant or manufacturing facilities to assess manufacturing capability and consumer acceptability.
  • Leverage strategic partners to research new ingredients, product technologies, and/or processes to develop unique and innovative products. Leverage vendor capabilities where appropriate to expand formulation possibilities, drive innovation, and/or increase speed to market.
  • Work with Process Engineers and Supply Chain to identify internal or external manufacture; as well as to identify modifications to existing equipment, or new equipment, necessary for successful manufacture of products.
  • Interface product design with various product parameters that are critical to a successful business proposition (nutrition, cost, claim, process, etc.)
  • Knowledge of ingredients and food systems and their interactions.
  • Possess creative problem solving skills and can troubleshoot effectively on multi-dimensional product solutions.
  • Demonstrate flexibility and ability to react rapidly to changes in direction.
  • Develop awareness of industry developments and pursue ingredient, product, or technology advances for application to new and innovative product initiatives.

Minimum Requirements:

  • Minimum Bachelor's degree in Food Science, or related field required. Master's or PhD in Food Science preferred.
  • Minimum of 2 to3 years relevant experience required; no experience required with a Master's or PhD.
  • Computer skills including Excel, Word, Access, Internet tools, social media database navigation required.
  • Demonstrated skills in commercializing products/processes in the manufacturing environment desired.

Knowledge, Skills & Abilities preferred:

  • Highly effective team player; willing to contribute in a wide variety of areas.
  • Ability to work with ambiguity and seek creative solutions. Willingness and ability to evaluate products.
  • Strong oral and written communications as well as presentation skills are required.
  • Knowledge of experimental design is needed.
  • Ability to walk or stand up to three-quarters of the work day. Physical ability to handle weights of approximately thirty pounds.
  • Travel required (up to 30% )

Working Conditions:

WHQ Office, Research Kitchen, Pilot Plant, and Manufacturing Plants (CSC, co-packer, and vendor). The work exposes the employee to heat and hot food products, coolers, freezers, requiring the use of personal protective equipment.

 

The Company is committed to providing equal opportunity for employees and applicants in all aspects of the employment relationship, without regard to race, color, sex, sexual orientation, gender identity, national origin, citizenship, marital status, veteran status, disability, age, religion or any other classification protected by law.

In that regard, applicants and employees are protected from discrimination based on certain categories protected by Federal law. Click here for additional information.


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