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Food Technologist
Stonewall Kitchen - 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.

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 costĖin-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; govít 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.

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