Food Scientist

Responsibilities

• Lead engagements through product sampling, technical communication, and presentations as technical touchpoint to key customers and subject matter expert for internal customers.
• Expertly communicate technical development activities like design of experiment, costing, report analysis, etc. to cross-functional team.
• Work cross-functionally with and influence Marketing ,Innovation ,Sales, Culinary ,Operations, Quality Assurance, Regulatory, and Procurement teams.
• Direct, formulate, and coordinate development of new products and improvement of existing products within guardrails of plant processes, brand fit, and costing.
• Troubleshoot product and process opportunities as the subject matter expert in ingredient and applications while engaging vendors for both benchtop and commercial scale requests.
• Lead vendors in new strategic platform development.
• Independently collaborate with Operations, Operational Excellence, Research & Optimization, and Quality Assurance teams pertaining to product quality, process, and yield opportunities.
• Independently collaborate with cross-functional teams to conduct sensory experiments and food safety (shelf life) experiments.
• Prepares technical data collection and reports independently.
• Other duties as assigned

Qualifications

• Bachelor’s degree in Food Science, Engineering, or related field strongly preferred.
• 10-20 years of experience
• Labeling, specs, and formulation experience
• Creating table samples
• Commercialization and line testing with operations
• Customer cuttings and presentations
• Any experience with ingredients sourcing is a plus
• Strong interpersonal and communication skills.
• Well-versed with Project Management Systems and Recipe Development (e.g., SAP).
• A strong knowledge of USDA and/or FDA guidelines.
• Computer literacy including proficiency with Microsoft Excel, Outlook, Word, PowerPoint, and Microsoft TEAMS / Cisco Webex.