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R&D Food Scientist
Flagstone Foods - Minneapolis, MN



The R&D Food Scientist is responsible for working in a fast-paced, customer-centric product development environment supporting innovation for both owned brand and private label branded manufacturing in the "Better-For-You" snacking categories. Under direction of the Manager, carries out the design/planning/validation and implementation of innovation for new products, line extensions, product improvement; develops/validates processes/process improvements and collaborates on process capability; validates packaging, shelf-life and claims substantiation; develops product/ingredient specifications; performs other product development related tasks.

Roles & Responsibilities:
Implement the design/planning/validation and commercialization of new products and processes, line extensions, product improvement and technical support for Flagstone Foods that meet product offering requirements.

Apply sound scientific methods in all stages of product and process development (including planning and executing experiments & trials, characterizing capability, analyzing data and defining solutions to achieve product targets) for projects of medium complexity, e.g. new products/processes on existing and/or new manufacturing platforms, validation of external innovation.

Work effectively with cross-functional business partners including Business Development, Sales, Marketing, Finance and Operations to develop profitable, customer-centric new products or product improvements/extensions that are designed for manufacturability.

Utilize basic project management processes to insure proper oversight of product development phase accountabilities within the commercialization process and on time delivery of results.

Partner effectively with cross-functional groups (Marketing, Sales, Market Research, Procurement, Finance, Plant Management, Engineering, Vendors, Consultants, etc.) to insure customer product, packaging and documentation requirements are met accurately and on time.

Demonstrate effective written, presentation and verbal communication skills to report out to cross-functional group members, external partners, and customers regarding product development and commercialization.

Co-create project direction by providing technical input through the planning and decision making process including defining the formulation, nutritional and process parameters needed to develop a new product which meets customer expectations.

Assist in the transfer of technology to the operations team when commercializing the test product to ensure a smooth transition to commercial volumes. Lead technical expertise on cross-functional project teams and technical oversight of internal and external manufacturing start-ups and ongoing technical service.

Develop information for Finished Product and Work-In-Process Specifications, Ingredient Specifications, Packaging Requirements, processing requirements and capability, in-process control points and testing requirements.

Support sales through presentation of products/technical support in customer meetings.

Support, coordinate and conduct trial and start of up of new products, including assessment of capability.

Plan & execute R&D experiments and insures all activities are in compliance with established safety standards and Good Manufacturing Procedures (GMP).

Skills, Experience and Education:
Broad knowledge of Food Science/Food Chemistry and Nutrition and knowledge of ingredient functionality/interactions including assessing and problem-solving product/process interactions.

Understanding of product/package interactions, shelf life and basic key packaging properties.

Understanding of GMP, HACCP & Shelf Life & Modes of SpoilageWorking knowledge of COGs and supply chain factors critical to success.

Familiarity with labeling regulations including nutrition panel creation and claims.

Strong organizational and time management skills.

Experimental design, formulation experience and strong problem-solving skills.

The ability to self-motivate and work with little supervision.

Strong communication skills (written, presentation and verbal).

Ability to deal effectively with ambiguity and shifting priorities.

Must be proficient with Microsoft Office and PowerPoint and adept at learning to use new software tools to support R&D and Business related activities.

Knowledge of Product Formulation and Labeling software (eg Genesis)

Ability to effectively manage a high volume project load.

Bachelor's Degree Required Type: Food Science, Food Engineering

Master's Degree Required -- Type: Food Science, Food Engineering

Minimum Experience Preferred:
Bachelor's Degree with 10 years exceptional food product development experience, including at least 3 distinct product categories/platforms, will be considered in lieu of a Master's degree.

Experience with "Better-For-You" snack products a plus (snack bars, salty snacks, fruit snacks, nuts, granola, trail mixes, etc.)

Physical Activity/Working Conditions:
Must be able to work in a kitchen, lab or manufacturing environment.

Must be able to easily lift 25 lbs several times per day.

Must be able to stand for extended periods of time in a kitchen, laboratory and/or manufacturing environment.

Will be required to work with peanuts, tree nuts, dairy, soy, wheat and other allergens not listed.

Travel Requirements:
Must be able to travel up to 25% with no destination restriction.



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