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Associate Technologist

Camden, NJ, USA
Req #: 9609


Imagine...working for a company that knows that its people are the key to its success in the marketplace. A company in which achieving extraordinary results and having a stimulating work experience are part of the same process.

At Campbell, we cultivate and embrace a diverse employee population. We recognize that people with diverse backgrounds, experiences and perspectives fuel our growth and enrich our global culture.

We are looking for an individual who enjoys working in a fast-paced, team-oriented environment, likes to be challenged, and values the opportunity to make a difference.

General Summary:

This position is an entry level product development food technologist position in beverage department. The individual will be responsible for development of new beverage product designs from concept to commercialization of base innovation, renovation, cost optimization and quality initiatives. The individual must collaborate with peers in innovation teams to effectively transition innovation prototypes. The individual will work with supervision to design and execute identified projects. The individual must possess a working knowledge of technical development and product commercialization processes.

Primary Responsibilities:

  • Project Execution
  • Project Planning & Management
  • Communication

Job Complexity:

  • Work with technical and business teams to identify and define product concepts and establish project objectives.
  • Demonstrate organizational and planning skills. Help in the development and execution of project timelines, which includes contingency planning.
  • Leverage vendor capabilities, where appropriate, to expand formulation possibilities, research new ingredients, product technologies and/or increase speed to market.
  • With guidance, develop prototypes to support concept and ideation exploratory work. Reformulate based upon consumer direction.
  • Formulate products for scale-up. Conduct trials in the Pilot plant or manufacturing facilities to assess manufacturing capability and consumer acceptability.
  • Interface product design with various nutritional guidelines, and cost constraints.
  • Working knowledge of ingredients and food systems.
  • Demonstrate flexibility and agility to react rapidly to change in project scope.
  • Ability to work with support groups and functions effectively in a team environment.
  • Good problem solving skills. With guidance determine the root cause problem and execute effectively on solutions.

Minimum Requirements:

  • Minimum of a Bachelor of Science degree in Food Science or related field.
  • With a Bachelor of Science, 1-2 years of experience preferred
  • Basic understanding of consumer testing methodologies.
  • General exposure of experimental design.
  • Ability to work with ambiguity and seek creative solutions.
  • Highly effective team player, willing to contribute in a wide variety of area.
  • Strong planning and organizing skills.
  • Good oral and written communications as well as presentation skills are required.
  • Computer skills including: basic fluency in Microsoft Office, database and internet tools.
  • Ability to walk or stand up for three-quarters of the work day. Physical ability to lift weight of approximately 30 lbs.
  • Travel required
  • Working Conditions
    • WHQ Office, Research Kitchen, Pilot plant, and Manufacturing plants (CSC, co-packer, and vendor). The work exposes the employee to heat and hot food products and requires the use of personal protective equipment.


The Company is committed to providing equal opportunity for employees and applicants in all aspects of the employment relationship, without regard to race, color, sex, sexual orientation, gender identity, national origin, citizenship, marital status, veteran status, disability, age, religion or any other classification protected by law.

In that regard, applicants and employees are protected from discrimination based on certain categories protected by Federal law. Click here for additional information.




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