R&D Food Technologist - Eugene, OR
The Food Technologist is responsible for leading R&D
innovation and commercialization with an emphasis on supporting the
development of granola and innovative products beyond the current product
portfolio. Primary responsibilities include developing product formulas,
processing procedures, raw material, and finished good specifications for new
innovative products that extend the companies reach beyond current offerings
and establish points of difference with customers and consumers. This
includes, but is not limited to, the creation of lab prototypes, raw
material, finished goods and processing specifications, and production
Duties and Responsibilities:
with business leaders to identify emerging trends and areas of
opportunity for breakthrough innovation. Facilitate and foster the
ideation of possible new products with an emphasis on establishing
points of difference versus competitors, high nutrition/health/wellness,
food safety/quality, creativity, and passion for food.
execute, and manage the development of prototype products in a lab from
product development concepts including but not limited to sourcing of
new raw materials, packaging materials, and research into new
product/process/packaging technologies. Maintain stringent technical and
recommend and execute research programs for
improvement and cost reduction of existing products, the development of
new products, processes, and raw materials, and development of new
business applications for existing core technologies. Consult with
customers, sales and marketing, and operations on new product
requirements and provide updates via work progress reports.
and implement production test plans and approve new products and
processes. Coordinate production tests with Operations and QA.
all products meet internal and external guidelines for nutrition,
regulatory affairs, and food labeling.
research as required to extend the shelf life of new or existing
products or test new materials.
and facilitate needed sensory evaluations of raw materials and finished
goods. Utilize results to improve product formulation.
oral and written progress updates to stakeholders and business leaders.
Must be able to clearly articulate technical product information in a
format that is understandable to non-technical audiences.
for supporting and maintaining Food Safety and Quality programs.
duties, as assigned
Education and Experience Required:
Food Technology, Biochemistry/Microbiology or
related scientific field
years of leadership or supervisory experience
years of R&D work experience
experience with Microsoft Office (Word, Excel, PowerPoint)
equivalent combination of education and experience could be qualifying.
Preferred Education, Experience, and Skills:
production, product development, and cooking experience beneficial.
experience working in an analytical laboratory.
of consumer trends in ingredients and nutrition
of food safety, HACCP, and quality regulations and programs
knowledge of the Code of Federal Regulations
project management skills
to work effectively with cross-functional teams
to document investigations, testing and lab
to create, conduct rapid prototyping, development, and commercialization
to follow written and scientific procedures and troubleshoot production problems
within the context of written guidelines or directives.
and problem-solving skills
written and verbal communication skills
time management, planning, and organizational skills
level of accuracy and attention to detail
Physical Requirements: Qualified candidates must be able to perform the following
physical job requirements, with or without reasonable accommodation:
at a work station for extended periods
walk, climb stairs frequently
lifting of up to 25 pounds and occasional lifting above 25 pounds.
lab equipment - scales, moisture, and others as needed
work in a variety of environments, including office, laboratory, and
manufacturing plant settings where occupational noise and other hazards
Bachelors or better in Food
Science or related field.
3 years:R&D work experience
1 year:Leadership or supervisory experience
Knowledge of food safety, HACCP,
and quality regulations and programs
Knowledge of consumer trends in
ingredients and nutrition
Experience working in an
Experience in production, product
development, and cooking
Equal Opportunity Employer/Protected
Veterans/Individuals with Disabilities
The contractor will not discharge
or in any other manner discriminate against employees or applicants because
they have inquired about, discussed, or disclosed their own pay or the pay of
another employee or applicant. However, employees who have access to the
compensation information of other employees or applicants as a part of their
essential job functions cannot disclose the pay of other employees or
applicants to individuals who do not otherwise have access to compensation
information, unless the disclosure is (a) in response to a formal complaint
or charge, (b) in furtherance of an investigation, proceeding, hearing, or
action, including an investigation conducted by the employer, or (c)
consistent with the contractor’s legal duty to furnish information. 41 CFR