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Product Development Scientist-BUR00353 - Chicago, IL



The Product & Process Development Scientist position is responsible for leading product development, raw material and quality efforts for new product launches as well as Cost of Goods Sold (COGS) savings and efficiency initiatives across Ice Cream and Substantial Snacks. This role collaborates with internal teams (Marketing, Sales, Operations, and Quality Assurance) and external research groups to create products from concept to store shelf that are profitable and that delight our consumers.

Principle Accountabilities

Design and develop new prototypes that translate consumer insight and wants into product attributes across Ice Cream and Substantial Snacks portfolio.

Ensure that scientific knowledge in combination with consumer insight is incorporated into new product designs

Development of products through hands on bench top prototyping, pilot plant scale up and full production scale trials.

Works to develop or ensure basic scientific understanding of raw materials and their interactions.

Represents R&D on the cross-functional Leadership Team

Provides direction to ensure product quality throughout the pipeline process.

Keeps current with literature and new developments in the field of food science and technology

Provides proper documentation (notebooks, written reports) and ensures proper knowledge management for all projects

Leverages common platforms, where appropriate, across different snack categories.

Creates and maintains specifications for raw materials, and finished products.

Conducts shelf life evaluation and recommendations to ensure product meets the quality parameters.

Maintains ongoing communication with MCNA counterparts to ensure sharing of best practices and coordination of key activities.

Understands and ensures all labelling criteria meets the legal requirements for nutritional and ingredient declaration for finished products.

Ensures proper safety practices are followed in all testing and production situations.

Planning Horizon 1 3 years

Key Functional Skills/Knowledge

Strong Working knowledge of food science, health and nutrition, food manufacturing processes, quality assurance principles, ingredient supply market and market research practices

Knowledge of MARS business practices and procedures.

Creative technical development and/or problem solving skills

Utilizes consumer centered design tools to manage new product development activities


Ability to learn new skills and ways of working.

Understanding of basic intellectual properties and patent processes.

Team player

Time management and interpersonal skills

Proficient in current computer programs and database

Intellectually curious to find and develop opportunities

Decision Making Authority and Impact

Decisions and their Impact to the Business

Ingredient selection/specifications,

Designing and executing the experimental protocol to identify key learning and enhance the understanding of a product or process.

Define and recommend product quality parameters and specifications.

Resolution of quality issues in concert with Quality Group


New product and packaging forms

Alternative product design and/or nutritional guidelines

Product, raw material and/or process change/improvements and sourcing

Intellectual property applications

Scheduling and conducting of pilot plant testing, line trials and consumer testing to fit overall project timeline

Experimental design and execution

Additional resource requirements

People Management Responsibility

Indirect (non-management associates)

0-2 Technicians, Craftsmen or Designers


Minimum Qualifications:

1-2 years of experience with new product and process development

BS degree in Food Science, Chemical engineering or a related technical field

Preferred Qualificagtions:

3+ years of R&D experience

Food Science, Chemical Engineering, or equivalent BS degree required, with a strong preference for a higher degree.

Experience in Ice Cream or Baking Industry a plus


Research and Development

Primary Location



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