Food Scientist

Job ID: 744202

Job title: Food Scientist II, Plant Based Food & Beverage

Location:  Louisville, CO - 1900 Cherry Street (Onsite)

Duration: 3 months

Job description:

Responsibilities:

• Supporting the coffee creamer, RTD coffee and waters businesses with understanding of R&I strategy, category/business strategy and the ability to leverage diverse methods for executing projects
• Demonstrate ability to translate new business dynamics to product design.
• Deliver product productivity, renovation, and innovation programs, including complex programs (new platforms, high visibility programs) while anticipating challenges and building contingencies.
• Develop product formulas, processing procedures, product, and raw material specifications to deliver consistent, high-quality products that support business objectives.
• Independently plan and execute bench, pilot, and plant trials for new and improved products, analyze test results and effectively translate these into effective next steps that lead to project successes.
• Contribute to scoping of new ideas or technical solutions that contribute to R&I and product category strategy.
• Deliver fundamental training and information sharing to cross functional partners or junior team members; Optimize and/or champion new ways of working.
• Work closely with procurement, engineering, and our supplier base to identify potential innovation, renovation, and productivity opportunities.
• Manage heavy documentation work including technical ingredient documentation, manufacturing instructions writing and approvals flow through systems.

Qualification:

• Degree in Food Science, Food Engineering, Chemical Engineering, or closely related field preferred (master’s or PhD preferred) with 3+ years of experience in product development in the food industry.
• Bachelor’s degree in food science will be considered in combination with more work experience.
• Strong technical skills on product formulation, industrial processes, ingredient functionality, and product-process interactions; preferred in-depth knowledge on dairy and non-dairy protein and functional ingredient technologies and/or coffee processing.
• Knowledgeable in ingredient selection, formulation, processing equipment, and operating conditions for liquid-based oil-in-water emulsions
• Strong project management/organization and the ability to influence key stakeholders on recommended courses of action.
• Excellent communication skills (both written and oral) and the ability to interact with all company functions including R&D, Marketing, Purchasing and Operations.
• Comfortable operating in the fuzzy front-end area of innovation and passionate about creating, rapid prototyping, development, and commercialization of ideas under tight timelines.