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R&D
Food Scientist
Flagstone Foods - Minneapolis, MN
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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.
Education:
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.
Apply
Now
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