Date : March 6, 2017
Position : R&D Food Scientist – CQI
Reports to: Senior
Director of Craft, Quality and Innovation
The R&D Food Scientist is responsible for
developing new food products and modifying existing ones. This individual
develops benchtop formulas and scales them in the manufacturing environment
to ensure consistent quality and cost targets are achieved. The R&D Food
Scientist develops and issues product specifications to ensure that the
target product is able to be manufactured successfully and profitably. This
position collaborates cross functionally with numerous operational
stakeholders including marketing, sales, operations, procurement, finance,
and other CQI team members to ensure CQI priorities are delivered.
- Develops new products from
concept through implementation, meeting agreed upon success criteria
and timeline milestones.
- Optimizes existing products for
improved consumer experience, cost, scale, and/or efficiency.
- Conducts plant trials to
achieve product viability in the manufacturing environment.
- Uses food science expertise to
advise and/or troubleshoot problems with existing or new items.
- Uses scientific method to
define problems and test/validate hypotheses.
- Trains front line staff and
implements new methods as necessary to ensure product specifications
are achieved in manufacturing at all times.
- Conducts shelf life evaluation
to ensure that products meet consumer expectations throughout the
duration of the product shelf life.
- Process owner and author for
new product brief, vendor brief, plant trial brief, raw product
specifications, finished product specifications, ingredient lists, and
- Communicates and collaborates
regularly with Farmhouse Culture management and peers regarding CQI
initiative status, hurdles, risks, and achievements.
- Manages R&D lab
environment, R&D materials in manufacturing and warehouse
- Contributes to budget
development and management
- May directly or indirectly
supervise other CQI employees as well as hourly staff during
experiments, sample production, plant trials and first production runs
of new products.
- Leads and/or participates in front-end
innovation work as well as competitive product research.
- May participate in consumer
- Actively contributes solutions
and new ideas.
- Maintains employee safety, GMP,
SQF standards and good laboratory practices at all times.
Knowledge, Skills & Abilities:
- Applied experience in food
science, food microbiology and fermentation.
- Experience designing and
developing premium and profitable new products from concept through
- Experience developing and
commercializing certified organic and non-GMO project verified food
- Experience integrating consumer
insight into new product design
- Experience leading plant
trials, collaborating with front line staff and documenting process
settings and performance throughout the trial.
- Experience writing new product
specifications and federally compliant ingredient list and nutrition
- Ability to communicate
effectively in English to a diverse set of stakeholders in oral and written
communication forms. Ability to communicate in Spanish is a plus.
- Demonstrated computing skills
using business software such as Microsoft Office Suite, Genesis/ESHA,
and other business software.
- Knowledge of food quality and
food safety systems; 21CFR, USDA NOP, SQF, HACCP, FSMA
- Demonstrated time management,
prioritization and project management skills
- Vendor and copack
- The ability to take direction
and work independently as well as collaboratively
- Record keeping, attention to detail,
and cost control
- Self-motivated, creative and
- Critical thinking and idea
- Resilience in a rapidly
- Leadership skills and
- Ability to maintain
confidentiality and discretion regarding trade secret and business
- Must have a positive attitude
- Must love food
- Must have a sense of humor
Education & Experience:
- Bachelor of Science in Food
Science, Fermentation Science, Microbiology, or equivalent.
- Minimum 5 years’ professional
experience designing and implementing new food products.
- Demonstrated professional
growth and promotion in prior work experience.
Physical Demands & Work Environment:
- Office, lab, manufacturing and
- Must be able to ascend and
descend building stairways and ramps to reach job assignments and
perform tasks required in job description.
- Position requires frequent
sitting or standing for long periods of time with occasional reaching,
walking, lifting, grasping, bending and twisting.
- Must be capable of
understanding work instructions in English, both oral and written.
- Must be able to distinguish
colors in order to perform analysis
- Must be able to work over-time
and weekends as needed
- Occasional travel required
About Farmhouse Culture:
Farmhouse Culture, a leader in probiotic rich foods
creates an innovative range of foods, beverages and snacks built on a
foundation of lactic acid fermentation. Farmhouse Culture brand products
are inspired by global flavors using the finest local and organic
ingredients in Watsonville, CA, along California’s Central Coast. Founded
in 2008 by Kathryn Lukas, a trained chef and fermentation enthusiast,
Farmhouse Culture’s ferments appeal to the growing demand for simple, great
tasting, probiotic rich foods. To learn more about Farmhouse Culture,
Applicants may forward resume and cover letter to:
R&D Food Scientist
Job Type: Full-time
- Food Science, Fermentation
Science or Microbiology: 5 years