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Director of R&D
Rembrandt Foods - Rembrandt, IA

The R&D Director is responsible developing the overall R&D Strategy of the business, and for leading efforts involved in new product / process development and improvements to support the overall product and objective of the customer and the Company. This position will develop and implement a systematic approach to New Product Development working directly with the customer in order to develop new product formulas, test ingredients, schedule trial runs and report test results. This position carries with it the responsibility to mentor team members and grow their capabilities for contributing to the organization while leading and managing the efforts of the R&D team.

Duties and Responsibilities:

  • Leads cross-functional teams in the technical aspects of product development through the investigation, planning, execution, evaluating and reporting on new product / process development improvement and troubleshooting projects.
  • Independently initiates, investigates, and implements significant new formulations, process improvements, and cost savings projects.
  • Assists team on portions of project to ensure completion of the department's high priority projects and critical non-project work. Advises, directs, coaches, inspires and reviews the work of less experienced team members on complex projects.
  • Acts as a technical consultant to all operating units of the company on formulation / processing issues related to assigned projects / products.
  • Completes technical assessments for evaluation of new product / process opportunities.
  • Evaluates and makes recommendations concerning the application of new ingredient / processing technologies.
  • Assists in development of business goals for divisional team members - individually and collectively.
  • Questions processes, procedures and policies. Fully investigates, develops, and presents alternatives for implementation.
  • Develops understanding of any processes new to the organization; evaluates whether portions of that process are applicable to other products / projects.


  • Education : Minimum: Bachelor of Science in Science or related field; Preferred MS or PhD in Food Science or related field.
  • 10-15 years experience working in Food Industry; with a minimum 5 years of experience in product development or R&D experience From concept to commercialization within Food Industry
  • Strong Knowledge of Proteins, Enzymes, Filtration, and Fractionation
  • Strong knowledge of industry practices: USDA, FDA, State regulations
  • Understanding of Microbiology and the ability to perform analytical food quality testing
  • Must be willing to travel as needed (25%-35%)

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