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Food Technologist
Stonewall Kitchen
10 reviews - York, ME




The Food Technologist will play a key role in coordinating the process of new product development from ideation through to full-scale commercialization. This individual will co-lead projects with other staff members in the areas of new product development, line extensions, product/process improvement, quality improvement, cost reductions and problem solving.

Specific Responsibilities Include:

  • Co-coordinate new product development process from conception through full production, including development of formulas for new products and product improvements, as well as managing formula modifications and process deviations
  • Assist other staff members in managing and meeting product development timelines by incorporating input from other departments (Sales, Marketing, Purchasing, QA).
  • Evaluate new raw materials for vendor qualification through review of ingredient and nutritional specifications, product quality and integrity, testing in application for suitability, and determinations of cost-in-use to meet margin targets.
  • Research, evaluate and implement new/improved processing protocols in conjunction with Production and QC
  • Prepare new product cost analysis and nutrition profiles.
  • Assist with new product process review and update formula changes on registered processes with FDA.
  • Ensure that all products and processes meet quality assurance, safety and risk assessment requirements.
  • Work directly with vendors and suppliers of raw materials to solve product issues and ensure awareness of technical advances and trends for new product improvement.
  • Provide data on SWK products for internal and external technical knowledge support needs (e.g., product breakdown, product knowledge database)
  • Research food market trends to ensure development of products strong in market value and brand identity

Education, Experience, and Skills:

  • B.S. degree in Food Science or Food Technology and 1-2 years Food Product Development experience. Culinary experience/education extremely Beneficial. Experience with production of jams, jellies, condiments, sauces strongly preferred.
  • Better Process Control School certified within the past 3 years
  • Strong knowledge and understanding of thermal processing of acidic and acidified foods; pH, brix, and viscosity measurement and modification; water activity; use of pectins, gums and starches (and other functional ingredients); govít regs., and labeling; experimental design; nutritional science; sensory analysis; safety and sanitation; HACCP
  • Experienced in the use of laboratory processing and analytical equipment
  • Ability to develop food/formula preparations within Sales and Production guidelines. Experienced in writing percent-based laboratory formulas using metric weights.
  • Strong written and verbal communication, analytical, math, organizational skills. Experience using Microsoft Office Suite, especially Excel spreadsheets. Proficient in Genesis Nutritional Software.


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