Under limited supervision researches, conducts
experiments, gathers data, develops preliminary findings and prepares
written reports for the development of new products beginning at conception
through successful commercialization. Selects appropriate methods, tests and
procedures for testing. Develops project timelines, creates technical
proposals and reports and makes recommendations.
Position Responsibilities
New Product formulation: Formulate new products
to match the ingredient statement, nutritional profile and product
attributes of the target product. Develop and document the process for the
manufacture of the new product. Conduct plant trials and new product start-ups. Develop project timelines that are acceptable to management,
marketing and the R&D Manager and accomplish on-time delivery. Develop finished product and processing specifications. Work closely with Engineering/Operations to source equipment
required for new product manufacture. Provide operations and engineering
with process procedures. Conceptualize and develop new products prototypes. Misc. items as needed
Position Qualifications
Requires one of the following: Bachelors in Food
Science, Cereal Science, or Food Chemistry and 3 to 5 years experience,
Masters and 1 to 3 years experience, or PhD and 0 to 1 years experience in
the food industry. Experience With Grain Based Products And Processing Is
Desirable But Not Required. Proven Ability To Handle Multiple Projects Simultaneously. Experience Initiating Cost Savings Projects and
Executing/Commercializing These Projects. Possess Background In Food Chemistry Specific To Ingredient
Functionality And Ingredient Interactions. Proven Problem-Solving Expertise. High learning agility. Plant Start-Up Experience. Proficient In The Use Of Statistics Proficient In Microsoft Office Software.
