Senior Food Scientist-Human Food

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    "requisitionDescription": "<div><div><p><br></p><p style=\"margin-left:0in;\" data-pasted=\"true\"><strong>Scope of Job:&nbsp;</strong>This position is responsible in carrying out investigation, experimental design, formula testing, decision making, and commercialization of new products, product renovations, and product maintenance projects. The position requires partnering with cross-functional teams in Procurement, Operations, Sales, Business Development, Quality, and Thermal Processing. The individual is responsible for executing project deliverables of multiple complex projects, contributing to achieving short and long term departmental and company objectives. The incumbent will work independently under leadership of the Senior Research &amp; Development Manager while leading development and executing projects. The individual must possess a strong knowledge of technical principles and be able to apply it towards designing new products or reformulating existing products.</p><p style=\"margin-left:0in;\"><strong>Essential Job Functions and Responsibilities:</strong></p><ul type=\"disc\"><li>Manage multiple complex product and process development projects and programs. Take ownership in problem identification and resolution to facilitate improved products, new or improved processes, and cost-savings.&nbsp;</li><li>Document and maintain organized, detailed records of laboratory formulation variables and data analysis.&nbsp;</li><li>Designs laboratory and production scale-up experiments that examine the operational and formulation variables that impact key product attributes such as taste, appearance, texture, etc.&nbsp;</li><li>Lead line trials to ensure knowledge transfer and adherence of quality from the lab to industrial scale-up, collaborating with industrial partners as needed. Plan, coordinate, document, and report on test runs and results.</li><li>Understand and interpret customers&rsquo; needs to provide technical support and guide them in the development process to ensure operational success.</li><li>Create preliminary Nutrition Facts Panels (NFP) and ingredient statements with limited guidance from Regulatory Specialist. Provide customer with options based on regulations.</li><li>Contribute to the development of project timelines.</li><li>Partner with cross-functional teams to identify, recommend, and execute cost savings opportunities, improvements, and solve technical challenges for internal and external customers.</li><li>Provide guidance to lab personnel and junior scientists on technical formulation requirements, specification development, data collection, and procedures.</li><li>Oversee the creation and approve specifications as required for new/revised SKUs.</li><li>Partner with Procurement to identify vendors, source raw materials, and guide supplier specification establishment.</li><li>Build partnerships with ingredient suppliers and leverage industry contacts to stay abreast of technical and market developments.</li><li>Participate in cuttings of your own products, fellow food scientist&rsquo;s products, production quality cuttings, and competitive products.</li><li>Participate in an environment of exploration and investigation; practice fact-based decision making.&nbsp;</li><li>Advanced working knowledge of an R&amp;D organization, including product development flow and project management from conception to product launch.</li><li>Collaborate with production and support departments to ensure food safety and the quality of our products.</li><li>Other duties as assigned.</li></ul><p style=\"margin-left:0in;\"><strong>Education:</strong> BS in Foods Science required. <strong>&nbsp;</strong></p><p style=\"margin-left:0in;\"><strong>Experience:</strong> 7 years of experience or M.S. Food Science with minimum 5 years of experience in product development, process development, or similar experience in food related industry. Prefer experience in factory environment, scaling from benchtop development to commercialization. Experience in Savory flavour applications (i.e. sauce, soups, and side dishes) a plus. Demonstrated experience with operation of lab equipment, including but not limited to, pH meter, moisture analyzer, stove, scales, Brix meter, and Bostwick consistometer.</p><p style=\"margin-left:0in;\"><strong>Competencies:&nbsp;</strong>Technical Knowledge of Ingredients and Food Systems, Regulatory and Labelling Compliance in Food Manufacturing (HACCP, FSMA, FDA, USDA), Customer and Supplier Insights, Food Development, Product Requirements and Specifications, Process Monitoring Systems, Data Analysis, Troubleshooting Thermal Processing Deviations, Process and Testing Documentation, Project Management, Innovative, Problem Solving Skills, Self-Directed, Proactive, Strong Communication and Presentation Skills, Innovative, Collaborative, Detail Oriented, Continuous Improvement, Integrity and Operational Excellence.</p><p style=\"margin-left:0in;\"><strong>Physical Requirements:&nbsp;</strong>Work performed during the day in a laboratory, production, and office environment. May lift, carry, push, or pull objects up to 40 lbs.</p><p style=\"margin-left:0in;\"><strong>Travel:</strong> 10-15%</p><p><br></p></div></div>\n",
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