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Responsible for developing and project management of new
food and nutritional products from initial concept, literature and patent
searches to prototype development, pilot studies and commercial launch.
Projects
include nutritionals, foods and nutraceuticals involving experimental
design, ingredient evaluations, troubleshooting, investigations and
technical assistance to contract manufacturers. Develop documentation and
perform trials for the validation of new products and processes. Develops
manufacturing process and product specifications initially at pilot scale
and then for commercial scale-up at co-packing facilities.
Products
include natural, organic and conventional infant, toddler, and adult
Nutritionals; dairy, soy, and fruit based nutraceuticals, foods and
dietary supplements; in liquid and powder forms produced by various
manufacturing processes including dry mixing, extrusion, freeze drying,
retort processing; and conventional liquid batching, pasteurization and
spray drying. Products developed contain various ingredients including
protein, fat, carbohydrate, vitamins, minerals, stabilizers,
antioxidants, flavor systems, fiber, prebiotic and probiotic and novel
ingredients.
Manage
all phases of new product development including confirming new product
prototype design and establishing time lines for project completion.
Prepare appropriate documentation and or technical information for new
product introductions used to support regulatory filings / registrations
for USDA, FDA, EU, Organic Certification.
Qualifications:
BS, MS
or PhD in Food Science.
7+
years experience in food manufacturing, development and pilot plant
operations with commercially marketed nutritional products introductions.
Project
management, commercial product launches, product development with
co-manufacturers and technical report writing.
Knowledge
of various food manufacturing processes and concepts (extrusion, retort
processing, freeze drying liquefaction, compounding, evaporation, spray
drying, dry blending), and food manufacturing principles including
microbiological control, food chemistry, food / ingredient interactions
and functionality. Laboratory control software (DCS/LIMS) and project
management programs.
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