Career Opportunities: R&D Formulation Scientist (3341)
Req Id 3341 - Posted 05/02/2013
- 025334 R and D - Salt lake City - Research &
Development - Full-time
Title: R&D
Formulations Scientist
Location: Salt Lake
City, UT, USA
Department: R&D – VMS
Category
Reports to: R&D
Senior Scientist – Formulations Lead, VMS Category
Supervision of Others: Directly:
None
Indirectly: None
Position Overview:
1) Formulate and provide technical support for nutritional products and
dietary supplements.
2) Product lines include dry mix beverages, ready to drink beverages,
fortified food bars, gummies, strips, chews, effervescent products, and
traditional solid dosage products (tablets, capsules, softgels).
3) Within given time constraints and minimal supervision, execute all
aspects of formulation from bench top to manufacture.
Duties and Responsibilities:
DESIGN
Independently develop and understand the design of experimental work to
obtain results consistent with project objectives.
·
Initiate professional recommendation to
improve accuracy and efficiency of development process.
·
Set up theoretical nutrient/ingredient
calculations to fit product profile.
·
Set up theoretical quick quote cost that
fits the product profile.
·
Know benefit and functionality of raw
ingredients.
·
Design experiments to test hypothesis at
bench top, pilot plant and plant level.
·
Provide appropriate information for
stability protocol.
·
Create sensory protocols for evaluation
of product sensory attributes. Understand statistical design for
comparative studies.
·
Work with and provide direction to
outside R&D/supplier resources.
EXECUTION
Independently execute experimental work to obtain valid results in a
timely manner.
·
Initiate and conduct experiments to
validate product and process at bench top, pilot plant, and plant level.
·
Handle multiple projects and priorities
as assigned through proper time management.
·
Conduct descriptive and comparative
sensory panels to characterize product attributes and quantify differences.
Analyze data and make recommendations based on statistical methods.
·
Respond effectively and efficiently to
changes in project priorities and needs.
·
Safely operate laboratory and pilot plant
equipment used in projects.
·
Audit and maintain existing products by
trouble shooting raw materials and plan processes, and correcting label
errors.
·
Finalize JDE bill of materials (BOM).
·
Troubleshoot production problems.
INTERPRETATION
Independently analyze data to provide a relevant interpretation, draw
valid conclusions and make appropriate recommendations for active projects.
·
Recommend next steps to move project over
technical hurdles.
·
Utilize sensory/consumer data to refine
product formulation.
·
Understand general analytical principles
as they apply to instrumentation, methodology, product matrix interference
relevant to understanding analytical results on raw materials and finished
products.
·
Demonstrate working understanding of
accuracy and precision as it applies to project results.
·
Make creative judgments based upon
observation/interpretation of results.
DOCUMENTATION/COMMUNICATION
Records and communicates methods, results and conclusions to provide a
basis for next steps in a project.
·
Review nutrition/supplemental facts
panels and ingredient, process and finished product specifications.
·
Effectively use internal/external
resources to achieve project objectives.
·
Achieve project objectives through use of
intra and inter departmental teams.
·
Communicate project findings to peers,
management via e-mail, business memos, reports and oral presentations.
·
Maintain current data/information on
projects in a project database.
TECHNOLOGY
Utilize available resources to determine relevant technology and
processes to understand, explain and implement
projects such as search engines in the internet, etc.
·
Technically promote by introducing new
methods, raw materials and equipment.
·
Competitively insulate projects by
developing patents and trade secrets.
·
Improve existing product and reduce costs
with new formulations, ingredient modification or substitution.
·
Know ingredients and their functionality
as it pertains to finished product.
·
Seek out and apply new technologies
through university and suppliers to enhance competitive advantage.
PERSONNEL DEVELOPMENT
Develop understanding of raw materials and specific lab methodology as
applicable to project work to support groups. Be able to interact with
multidisciplinary and diverse teams such as Sales, Marketing, Suppliers and
Customers.
Knowledge and Skills:
Solid knowledge of food science and engineering. Strong understanding
of statistics as applied to design of experiments and sensory. Ability to
work with other disciplines. Attention to detail.
Education and Work Experience:
Minimum Requirements: Education in relevant major. Bachelor’s Degree with
3+ years (or M.S. and 2+ yrs.) relevant experience in appropriate
discipline and/or measurable business, technical accomplishments.
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