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.
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.
trials and new product start-ups.
with customers and suppliers in the development of new products and identify,
develop and implement new ideas, ingredients and processes.
project timelines that are acceptable to management, marketing and the
R&D Manager and accomplish on-time delivery.
finished product and processing specifications.
with Engineering/Operations to source equipment required for new product
manufacture. Provide operations and engineering with process procedures.
and develop new products prototypes.
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
To Handle Multiple Projects Simultaneously.
Initiating Cost Savings Projects and Executing/Commercializing These
Background In Food Chemistry Specific To Ingredient Functionality And