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.
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
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.
