Our client is well known in the food industry as a supplier to leading retailers, branded confectionery manufacturers and food service chains. The Company has four divisions, with a common purpose and commitment to providing superior levels of quality, product innovation and excellent service to customers. They currently have an opportunity for a Sr. Food Technologist in their division that services the confectionery, ice cream/dairy, bakery and food service sectors located in the Boston area.
They are seeking an experienced product developer with a successful history of developing and commercializing new products. This position will focus on the development of confectionery fillings, syrups/sauces, and ice cream variegates and bases.
The primary purpose is to develop and successfully commercialize new food products that meet the restrictions and requirements supplied in a project brief while meeting food safety, financial and sensorial requirements of the customer.
Core responsibilities:
Support Sales initiatives to drive revenue. Formulate and prepare benchtop/ pilot samples per customers’ project briefs, specified restrictions, and within time allotments.
Develop predictive analytical testing methods to ensure successful new product transitions to manufacturing.
Lead new product trials with support from Quality, Engineering, and Operations.
Leverage problem solving and critical thinking skills to overcome development obstacles, find solutions, and resolve issues with commercialization.
Perform physical and chemical testing of customer prototypes including, moisture, water activity, pH, viscosity, and microscopy
Develop specifications for prototype samples.
Conduct storage studies to validate new product shelf life.
Maintain internal documentation and records per internal requirements.
Source new ingredients/flavors/etc. as needed. Evaluate performance, record results, and approve raw material documentation.
Assist in productivity driven projects.
Requirements:
BS or MS in Food Science or Chemistry
5+ years of product development experience within a food manufacturing environment, preference for confectionery and syrup/sauce background.
Detailed understanding of ingredient functionality including stabilizer, protein, and fat interactions.
Ability to self manage projects including excellent organizational and time management skills.
Strong communication skills and the ability to work effectively with all levels in the Company.
Adaptability, creativity, and team work!
MS Office proficiency.
All applicants must be authorized to work in the United States now and in the future without requiring sponsorship.
For additional information, please contact Liz Pereira, (954) 428-3888 or lizp@foodscience.com.