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R&D Director
Rembrandt Foods - Sioux Rapids, IA

 

The Director of R&D will develop and lead the R&D function while partner with Senior Management to develop the overall R&D Strategy of the business. This position will develop and implement a systematic approach to developing new products or processes by working directly with the customer, Rembrandt business units, suppliers and regulatory agencies. It is this positions responsibility to ensure that the Company’s R&D resources are positioned to be a source of competitive advantage and capable of delivering the long term performance expected by the business.

Duties and Responsibilities:

  • Direct all Research and Development efforts
  • Effectively leads internal and external resources to develop an innovative organization, processes and strategy. Leads cross functional teams through testing and analysis of new products and innovations.
  • Independently initiates, investigates, and implements significant new formulations, process improvements, and cost savings projects.
  • Builds a strong team by developing coworkers through coaching, improving competencies, effective planning to ensure completion of the department's high priority projects and critical non-project work.
  • Acts as a technical consultant to all operating units of the company on formulation / processing issues related to assigned projects / products.
  • Captures ideas and identifies opportunities that can be researched and explored for feasibility through contact with customers, initiating industry comparisons and conducting competitive benchmarking.
  • Communicates industry trends and emerging new technologies that can provide the organization with a competitive advantage
  • Completes technical assessments for evaluation of new product / process opportunities.
  • Evaluates and makes recommendations concerning the application of new ingredient / processing technologies.
  • 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.
  • Develops and maintains project plans, identifying critical paths and resources required.
  • Partner with Sales and Marketing function to develop new products from concept development to product launch; provide technical support for customer, and other functions.
  • Lead the execution of experiments to identify best formulations responding to quality, consumer preference, and cost requirements. Follow formulation & blending instructions to prepare prototype samples.
  • Evaluate and approve new packaging materials including; perform functional tests with different functions; provide support to R&D to develop all the documents related to new package such as regulatory compliance, BOM specification, production process, HACCP, package specification, shelf life, etc.
  • Direct the development of analytical and quality control methods and metrics to aid product manufacturing and shelf-life management. Conduct shelf life studies, evaluate product stability and recommend product shelf life.
  • Monitor global regulatory updates
  • Develop and maintaining all packaging component specifications contain up-to-date information including approved raw materials, package specification.

Required:

  • Education: Minimum: Bachelor’s degree in Food Science, Chemistry, Biology, or related field;
  • Preferred MS or PhD in Food Science, Chemistry, Biology, or related field.
  • 10+ 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%)
  • Expertise in the creation of business/project financial models.
  • General knowledge of relationship of nutrition and feed ingredients
  • Demonstrated success in both effectively managing and creating Lab infrastructure, teams, processes and systems.
  • Ability to work with concepts such as limits, rings, quadratic and differential equations and proofs of theories
  • Ability to deal with a variety of abstract and concrete variables
  • Ability to deal with nonverbal symbolism (formulas, scientific equations, graphs, etc)
  • Understanding of ingredient interactions and process(es) capabilities in the manufacture of egg related products

Apply Now

 

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