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Confectionary Food Scientist



Job Location



Research & Development


R&D Vitamins

Information about this job:


Church & Dwight, Co. Inc. has an exicitng opportunity for a Food Scientist with a confectionary background located in our Princeton, NJ facilities. The successful candidate will, under general supervision, provide technical support for Research and Development. Performs food analysis, formulation, ingredient research and product/process improvement initiatives.


Duties and Responsibilities:

  • Researches, reviews, and summarizes applicable literature as it applies to new and existing dietary supplement products and confectionery food products.
  • Produces reports, samples and presentations, as needed, demonstrating a thorough understanding of the food industry, including a working knowledge of confectionery science and materials used in confections.
  • Evaluates prototypes, production samples, vendor samples, and other products.
  • Develops new products utilizing formulation software and Innovation Center equipment.
  • Researches, reviews, and summarizes scientific literature, consumer trends and market data as it applies to new and existing dietary supplement, nutrition, food and confectionery products.
  • Makes suggestions, and aids in the decision making process for improvements to the quality of products. This includes, but is not limited to, the flavor, color, texture, nutritional value, stability, convenience and composition of products.
  • Establishes and updates research and development files on an ongoing basis.
  • Operates and maintains development lab processing equipment used for prototype development and analysis.
  • Reviews and approves formulations, master manufacturing records, ingredient sheets and other technical documentation.
  • Provides assistance and mentorship to Technicians in the research and prototype development processes.
  • Attends cross-functional meetings to contribute in the development process, assist in decision making, report on business initiatives and to review status of projects in portfolio.
  • Assists in the interpretation of sensory evaluation trials and shelf life studies, as applicable.
  • Performs impact and risk assessments on projects and products as necessary.
  • May travel for business needs, including meeting with vendors or customers, attending tradeshows or participating in off-site continuing education opportunities.
  • Performs other related duties as required.


Minimum Job Requirements:

BA/BS or higher plus one to three years of experience in Nutrition, Food Science, or related field; or an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job as listed above.

Knowledge, Skills and Abilities:

  • Must possess technical expertise in food product development and/or flavor applications. Technical expertise in a wide variety of confectionery applications including hard candies, fondants, creams, tablets, lozenges, gums, jellies, high boiled candies, soft caramels, chocolate, fudge and toffee is preferred.
  • Thorough knowledge of raw materials and processes used in the confectionery industry.
    • Understanding of confectionery processes—jellification, emulsification, crystallization, etc.
    • Understanding of the physical and chemical properties of sweeteners, colors, flavors and acids.
    • Can apply a working understanding of factors impacting quality and shelf-life of sugar confections.
    • Thorough knowledge of scientific principles in research, development, quality, packaging, processing, and utilization of dietary supplements.
    • Thorough knowledge of sweet, sour, and savory flavors and colors.
    • Thorough knowledge of human nutrition, biology, and biochemistry.
    • Thorough knowledge of natural supplements.
    • Thorough knowledge of chemical and functional interactions of ingredients.
    • Thorough knowledge of packaging components.
    • Ability to work on multiple projects with limited supervision, establish priorities, and adapt to tight deadlines and changing project parameters.
    • Ability to develop, plan and implement short- and long-range goals.
    • Ability to communicate effectively, both orally and in writing.
    • Ability to investigate and analyze information and draw conclusions.
    • Ability to convert between various metric and English units of measure.
    • Ability to convert ingredient amounts between single and multiple servings.
    • Ability to choose the right mathematical methods or formulas to solve a problem.
    • Knowledge of formulation software to help develop new product.
    • Knowledge of graphics, or other software to prepare charts, reports, etc.
  • Working knowledge of general computing functions, including but not limited to, Microsoft Word, Microsoft Excel, and Microsoft Outlook. Ability to learn new computing skills, as required.

Church & Dwight, Co. Inc. is proud to be an equal opportunity employer, M/F/D/V.



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