FOOD TECHNOLOGIST - Salisbury, MD
Responsible for development of food
products in support of the Company business needs. Independently plans and
conducts multiple project assignments. Project scope to include new products,
quality improvements of existing products, cost optimization of existing
products and technical brand maintenance, i.e., USDA/government compliance.
1. Promotes applicable safety, regulatory, GMP
requirements in lab, pilot plant, and manufacturing facilities. Assists in
writing of new policy and procedures as needed.
2. Executes Product Development projects to grow top
line volume in support of New Product Development as a % of Revenue goals. Conducts
and leads required lab, pilot plant, and plant experimentation.
in Product Development process including: Ingredients, Food Processes,
Sensory testing, Consumer testing, NPD Stage Gate Process, Costing, Plant
Trials Commercialization, and related processes.
all development work accurately. This includes written documentation of lab
work, product showing, and plant trials.
5. Prepares accurate and timely specifications for
all products developed. This includes: raw ingredients, formula, process
and finished product.
6. The technical customer/consumer expert for
assigned products and channels. Understands who the consumer is, why and
how they use our products.
7. Interacts cross-functionally with Marketing,
Purchasing, QA and Operations to successfully implement new product
8. Leads Product Showings to evaluate products
developed and competition.
REQUIRED: Bachelors degree or equivalent work experience in Food/Meat Science or
Food Engineering plus 4 – 5 years related work experience. Requires knowledge
of the product development process from idea generation, bench top, scale up
and commercialization. Ability to influence necessary cross functional
partners for successful implementation of projects. Requires clear written
and verbal communication skills. Excellent analytical knowledge and problem
solving skills. Knowledge of ingredients including functionality, allergen
considerations and cost. Should have an understanding of food manufacturing
processes and the sequence of events necessary to convert raw materials to