Join a growing team of product developers in R&D to develop plant-based dips and sauces in the Mid- Atlantic states with this multi-million dollar food manufacturer.
Are you a highly motivated person that likes culinary arts, science, and innovation? Our client is looking for a R&D Product Developer to work on product innovation, developing and commercializing new products, researching and problem solving cross-functionally towards continuous improvement of our processes. As part of the team, the ideal candidate will support our client’s global business functioning as their R&D lead.
They offer comprehensive benefits, a great company culture, and a diverse group of people who take ownership to create something awesome. They are committed to individuals ‘being at their best’ by bringing fresh ideas to the table and turning their passion for food into results that matter.
Must demonstrate ability to be a self-starter and work independently to:
- Manage technical development of projects focusing on new product development, help the company to launch more innovative plant-based dips /spreads.
- Ability to manage multiple projects and balance short and long-term initiatives
- Plan and carry out development work in lab and pilot scale; design, develop and lead tests to qualify new products and support changes to existing products.
- Contribute to development of the Food Innovation roadmaps and pipeline by actively exploring and proposing new clean label ingredients solutions.
- Set-up of experimental work and work together with the technicians to ensure correct execution of the experimental work.
- Create IP opportunities.
- Ensure documentation and reporting of procedures and results according to the company standards. Report methods, results and techniques used. Conclusions and recommendations.
- Train, mentor, and support technicians/scientists.
- Literature research and keeping the knowledge of self and the rest of the team well updated on new technologies and trends.
- Ability to provide leadership on both strategic and tactical aspects for new product development & commercialization.
- Maintain a strong external (scientific) industrial and academic network.
- Ensure the high-quality standards of the experiments for innovation projects.
- Understanding of basic research tools and statistical analysis
- Lead the development of new products from concept through commercialization meeting project deliverables. Participate in consumer test design, develop prototypes, lead trials, realize scale up, develop specifications and technical documentation needed.
- Apply technical knowledge and expertise to design and developing new product/processes. Provide design and processing parameters inputs for new products.
- 20-30% travel expected with ability to travel internationally as needed
Requirements
- Degree in Food Science or dairy and/or dairy alternatives is preferred MS or PhD degree a plus.
- 5+ years of food experience with bachelor’s or 3 + year’s masters food industry work experience.
- Proven track record of working in applications of ingredients: stabilizers, cultures, enzymes, preservations, fortification & flavors.
- Successful track record of developing new products from concept to launch, including formulation development, taste optimization, and organization of batches for trial runs and samples.
- Comfortable in fast pace working environment.
- Strong communication skills, effective communicator to all levels of the organization
- Innovative, creative with problem solving capability
- Timely support of meetings and communication across time zones that require schedule flexibility
- Ability to manage multiple projects and balance short and long-term initiatives
- Awareness and adaptability to different cultural environments
Our client celebrates an inclusive environment and provide equal opportunity for development and advancement. As an equal opportunity employer, all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, amnesty, status as a covered veteran or uniform service member, or any other protected characteristic under applicable federal, state and/or local law.
All applicants must be authorized to work in the U.S. now and in the future without requiring sponsorship.
For more information contact Moira McGrath at (954) 428-3888 or moira@foodscience.com