Our client is a manufacturer of organic, gluten-free, non-GMO, vegan and kosher bakery products. The company has achieved extraordinary growth in the Organic and Natural Foods sector. They have developed a culture based on innovation, creativity and a supportive healthy work environment. The company knows their success is dependent upon the collective energy and intelligence of their employees. Management encourages an entrepreneurial, unconventional, continued learning approach; and the result is a team of people who are engaged and motivated to help the company grow and prosper. They have an exciting new opportunity for a Product Development Scientist at their facility in Reno, Nevada.
POSITION OVERVIEW
The Product Development Scientist works under the supervision of the Director of Research & Development. This position is responsible for writing concept briefs for high-potential ideas, developing formulas for new products and producing economic prototypes that meet the envisioned attributes of the concept brief. Food Science and Nutrition Science must be applied to produce leading-edge, healthy products. This position requires a person skilled in the practical and technical aspects of the fields of food and mouth chemistry, sensory sciences and biological science; specifically product and process development. The ideal candidate is a product development scientist with demonstrated skills in developing and/or reformulating food products from ideation through commercialization. This position also requires the ability to integrate technical and culinary skills with creativity in new product development and process design and requires the ability to manage multiple project tasks simultaneously. Project activities are related to product development, innovation, ingredient selection, consumer testing, nutrition assessment, management of projects in the test kitchen, pilot plant and plant tests, brand maintenance and evaluation of new technologies – all requiring a high level of attention to detail. This position collaborates with the product development team, sales, marketing, finance and operations and supports projects, including external resources, as assigned by the R & D Director. It is essential that the person in this position have the ability to adhere to the Company mission and objectives in developing products differentiated by nutrition, gluten free, organic and other consumer-valued attributes.
ESSENTIAL FUNCTIONS
1. Develop and/or improve recipes and products in line with Company’s mission and values and by analyzing consumer preferences.
2. Effectively work cross-functionally with other teams, clearly expressing a technical perspective to achieve team goals.
3. Maintain accurate records on projects, product formulations, yield data, procedures and costing analysis pertinent to current projects. Write project and technical reports.
4. Ownership of responsibility for directly assigned projects from ideation, cost development, process development, data and international regulatory management through launch phases.
5. Maintain knowledge of industry trends and technology by keeping current on trade publications and attending national and international trade shows and seminars.
6. Provide innovative, timely and cost-effective product improvements.
7. Provide technical direction and expertise by leveraging the latest developments and technology.
8. Work collaboratively with the procurement and quality departments in the selection of new ingredients and the development of new sources.
9. Prepare prototypes in the test kitchen or with outside resources for consumer testing and technical evaluation.
10. Manage eight or more projects simultaneously.
11. Support the execution of pilot trials and plant test runs.
12. Conduct sensory and consumer testing, shelf life and product stability studies; and recommend storage and handling requirements for products.
13. Review and analyze market trends and competitive products.
14. Support labeling, nutritional, regulatory, and food safety efforts.
15. Meet with suppliers, equipment manufacturers, trade customers and consumers.
16. Ensure all department requirements, Standard Operating Procedures (SOPs), safety procedures and conformance-to-quality systems are met.
17. Actively participate in research, justification and implementation involved in long-range planning of the department and product lines.
18. Maintain a high standard of cleanliness in the kitchen, equipment, and ingredient storage areas.
TRAVEL
Minimal overnight travel (up to 20%) by land and/or air.
The Product Development Scientist works in a well-lighted, heated or air-conditioned, indoor office/kitchen and production setting with adequate ventilation and moderate noise.
REQUIRED EDUCATION, EXPERIENCE, CERTIFICATIONS, AND LICENSES
• Bachelor’s degree (B.S.) in Chemistry, Food Science, Chemical Engineering or related fields from a four-year college or university. Up to 5 years of industry and research experience. Knowledge of Food Science including ingredient functionality, health and nutrition, food manufacturing processes, microbiology, quality assurance principles, and market research practices.
• Current, valid driver’s license
CORE COMPETENCIES
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to apply advanced mathematical concepts such as exponents, logarithms, quadratic equations, and permutations. Ability to apply mathematical operations to such tasks as frequency distribution, determination of test reliability and validity, analysis of variance, correlation techniques, sampling theory, and factor analysis.
• Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
• Proficient personal computer skills including software tools for statistics, project management and database management.
• Ability to handle multiple projects simultaneously
• Preference given to those with:
o Culinary training
o Professional taste panel and/or sensory expertise
o A passion for food
o Gluten free, organic, and vegan baking experience.
All applicants for this position must be authorized to work in the United States now and in the future without requiring sponsorship.
For additional information, please contact Moira McGrath, (954)428-3888 or moira@foodscience.com.