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.
New Product 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.
Conduct plant trials and new product
Work closely with customers and suppliers
in the development of new products and identify, develop and implement new
ideas, ingredients and processes.
Develop project timelines that are
acceptable to management, marketing and the R&D Manager and accomplish
Develop finished product and processing
Work closely with Engineering/Operations
to source equipment required for new product manufacture. Provide
operations and engineering with process procedures.
Conceptualize and develop new products
Requires one 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 Required.
Proven Ability To Handle Multiple
Experience Initiating Cost Savings
Projects and Executing/Commercializing These Projects.
Possess Background In Food Chemistry
Specific To Ingredient Functionality And Ingredient Interactions.