Food Scientist

Key Responsibilities & Duties:

• Product Development: Innovate and enhance food products by responding to market trends, customer needs, and company objectives.
• Research: Investigate ingredients, processing techniques, and packaging to boost product quality, safety, and shelf life.
• Vendor Relationships: Collaborate with processing partners to ensure project goals are met.
• Problem Solving: Address and resolve issues related to formulation, stability, organoleptic properties, and production to keep projects on track.
• Quality Control: Implement quality measures to ensure consistency and compliance with food safety standards.
• Sensory Analysis: Evaluate the sensory attributes (taste, texture, aroma, appearance) of food products.
• Ingredient Sourcing: Partner with suppliers to source quality ingredients and define specifications.
• Regulatory Compliance: Ensure all products meet relevant food safety regulations and labeling requirements.
• Documentation: Keep detailed records of formulations, experiments, and specifications.
• Cross-Functional Collaboration: Work with marketing, regulatory, and quality assurance teams to bring products to market and address quality or production concerns.
• Innovation: Stay informed about industry trends and new technologies to drive continuous product improvement.

Required Skills/Abilities:

• Strong knowledge in food science, safety regulations (e.g., HACCP, FSMA), and sensory analysis.
• Proficiency in production techniques such as extraction, emulsification, and drying.
• Analytical and problem-solving skills, with excellent communication, teamwork, and creativity in product development.

Education/Experience/Licenses/Certifications:

• Bachelor's degree in Food Science, Food Technology, Chemistry, or related field; advanced degrees preferred.
• At least 5 years of experience in food, dietary supplement, or ingredient development.
• Certifications in relevant areas are advantageous.

Success Profile:

• Successful development and launch of new food products.
• Improvement in product quality, safety, and shelf life.
• Full compliance with food safety regulations.
• Positive feedback from customers and internal teams.
• Effective collaboration with cross-functional teams.