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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.
Key Responsibilities Include:
- 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
- Prioritize product
development timelines with input from Management (Sales, R,
Production, Finance, etc.)
- Assist in the introduction
of new raw materials, in the replacement, where appropriate, of old
ones and in the updating and maintenance of raw materials
specification files. Works directly with vendors and suppliers of
raw materials to solve product issues and ensure awareness of
technical advances and trends for product improvement
- Evaluate new raw materials
for vendor qualification through review of ingredient and
nutritional specifications, product quality and integrity, testing
in application for suitability, and determination of cost–in-use to
meet margin targets
- Research, evaluate and
implement new/improved processing improvement protocols in
conjunction with Production and Quality Control
- Prepare new product cost
analysis and nutrition profiles. Manage new product process review
and update formula changes on registered processes with FDA
- Ensure that all products
and processes have met initial quality assurance, safety and risk
assessment requirements
- Provide data on Stonewall
Kitchen 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.
- Co-manage sensory
evaluation program of in-house products.
Education, Experience, and Skills:
- B.S. degree in Food Science
or Food Technology and a minimum of 5 years Food Product Development
experience. Culinary experience/education a big plus. Experience
with production of jams, jellies, condiments, sauces preferred.
- Strong knowledge and
understanding of thermal processing of low acid/acidified foods; pH,
brix and viscosity measurement; water activity; pectins,
gums and starches; gov’t regs and
labeling; experimental design, nutritional science; sensory
analysis; safety and sanitation; HACCP. ServSafe
certification preferred. Certified Culinary Scientist (CCS)
certification preferred.
- Experience in the use of
basic lab equipment, including metric scales, pH tester, Brookfield
Viscometer, Bostwick Consistometer,
refracometer, high speed mixers, etc.
- Extensive knowledge of
food/formula prep to work effectively within Sales and Production
guidelines. Experience in writing percent-based lab formulasusing metric wrights. Strong math
skills. Strong written and verbal communication, analytic and
organizational skills.
- Experience using Microsoft
Office Suite programs, especially Excel spreadsheets. Experience in
using Genesis Software.
Apply
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