Senior Food Scientist, Batter Development Othello, WA

McCain Foods USA


Makes meaningful contributions to Company objectives by providing a highly developed level of technical competence and experience to lead and/or support projects with an emphasis on the development of proprietary batter and processes, product line extensions, product/process improvements, cost reduction, margin improvement, or other work as assigned.




  Product Development:

Leads, as assigned, multiple projects from conception to commercialization:

Coordinates process initiation after initial guidelines and directions.

Develops new batters and battering processes.

Develops new product concepts and prototypes.

Identifies, selects and approves raw materials for use in batter.

Specifies and approves product packaging material, size labeling and other review to ensure regulatory requirements are met.

Selects, applies or recommends the appropriate existing or new manufacturing processes and equipment.

Coordinates and supervises product line tests and production runs, including scheduling line time, ensuring raw material availability, training production personnel, and defining and implementing test objectives.

Leads the evaluation and adjusting of product and manufacturing cost parameters to meet operational and sales objectives.

Trains other staff members on functional batter attributes.

Conducts patent searches in relation to batter development.


Supervises one or more Lab Technicians, Sr. Lab Technicians or Food Technologists.

Provides skill assessment and developmental paths and work for direct reports.

Provides effective cross-functional team leadership as necessary on a project basis.

Provides project management leadership for complex work or problems:

Utilizes excellent communication skills to organize project teams and activities, conducts project meetings and tasks, and reports on project progress and results.

Contributes technical knowledge and expertise to identify project risks and rewards, solves project problems and implements solutions.

Applies available resources to effectively meet R&D and Company objectives (time, equipment, personnel, budget and materials).




  Technical Support:

Provides technical support to Operations, QA, Procurement, Engineering and other departments, as assigned, in identifying and solving product design and manufacturing issues.

Provides technical support to R&D in specific areas as in-house primary resource.

Provides technical support to Sales and Marketing in identifying new product opportunities, marketing plan product attributes and sales points, and coordinates product presentations for both internal and external customers.

Designs and conducts raw material, process and product evaluations and tests.

Provides internal expertise in specific areas. Provides technical support to other department personnel as directed on an as-needed basis.

  Customer and Supplier Support:

Interface with customers, suppliers and co-packers, as required to meet department and Company objectives:

Leads assigned projects at co-packers.

Realizes customer needs by developing new concepts, prototypes and products.

Leads raw material sourcing, evaluation, improvement and approval activities with Purchasing functions and/or suppliers.

Significantly supports Sales and Marketing in developing and delivering effective customer presentations.

Significantly supports Sales and Marketing in the training of sales personnel in existing and new products.


Ability to travel up to 50% as project load and training requires.



To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.




  Minimum Education: B.S. in food science or food-related sciences (microbiology, chemistry, nutrition) is required.

  Preferred Education:
Master of Science Degree in Food Science, Nutrition or related field preferred.

  Minimum Experience:
Six (6) years of Food industry experience. Experience developing batters, dry blends, etc. preferred.

  Preferred Experience:
Ten (10) years of Food industry experience.






  • Working knowledge of general mathematics and scientific weights and measures.
  • Working knowledge of base batter ingredients and their functionalities.
  • Strong working knowledge of food laws and regulations required, including nutritional facts development (NLEA), ingredient declarations, develop formulas and maintain proper R&D documentation.
  • Demonstrates thorough understanding of Food manufacturing operations and production facilities, possesses extensive familiarity with production equipment and capabilities.
  • Working knowledge of advanced scientific method, experimental design tools and statistical process control concepts.
  • Applies scientific principles and analytical methodologies to assigned projects and problems.
  • Performs mathematical calculations and utilizes statistical techniques to analyze and present data.
  • Ability to perform mathematical calculations and utilize statistical techniques to analyze and present data.

  Skills: Administrative:


  • Strong organizational skills.
  • Ability to manage and supervise personnel and projects.
  • Ability to function in a highly paced environment.
  • Ability to work with all levels of labor and management.
  • Excellent telephone skills.


  Skills: Machine:


  • Ability to use basic office equipment.
  • Working knowledge of standard software systems.
  • Ability to use laboratory equipment.

  Working Conditions:


  • Occasional bending, reaching, climbing.


  Physical Demands:


  • Handling, repetitive finger manipulation activities, repetitive motions, standing for extended periods.




  • Excellent interpersonal skills.
  • Excellent oral and written communication skills.
  • Ability to interact with customers, suppliers and co-packers.
  • Strong ability to maintain confidentiality.




  • Ability to represent the Research and Development Department in this organization in a professional and positive manner.



  • Purchase card limit - $1,000
  • Access to all R&D areas




  • Direct = 0-2, Indirect = 0-2


Research and Development






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