Scientist II

Since 1869 we've connected people through food they love. Our history was created by remarkable people, ideas, and innovations. It serves as inspiration and foundation for our future success.We're proud to be stewards of amazing brands that people trust. Our portfolio includes the iconic Campbell's brand, as well as Michael Angelo's, noosa, Pace, Pacific Foods, Prego, Rao's Homemade, Swanson, and V8. In our Snacks division, we have brands like Cape Cod, Goldfish, Kettle Brand, Lance, Late July, Pepperidge Farm, Snack Factory, and Snyder's of Hanover. We foster a culture of belonging where people come first, and diversity is embraced. And we live our values, always, while setting the highest standards for performance.Here, you will make a difference every day. You will be part of a dynamic, collaborative, and competitive team. You will be supported to build a rewarding career with opportunities to grow, innovate and inspire. Make history with us.General Summary:The R&D Scientist II for the RTS/ Innovation team will be responsible for development of new soup product designs from concept to commercialization of base innovation, renovation, cost optimization and quality initiatives for the Ready to Serve team. The individual will work independently with cross functional partners to design and execute identified projects. The individual must possess a strong knowledge of technical principles, product commercialization processes and be able to apply that knowledge towards designing new products or reformulating existing products.This role partners closely with cross functional teams such as Consumer Insights, Marketing, Culinary, Packaging, and Process Engineering. The successful candidate will synthesize product and behavior trends, consumer insights, and emerging technologies to brainstorm innovation that attracts new consumers or new consumer use occasions to Campbells. The successful candidate will be able to independently manage complex technical projects, fully understand and explain the importance of basic scientific principles as well as experimental design, navigate project ambiguity and create direction to keep projects moving forward, and then clearly manage and communicate results to project teams. The research work involves, but is not limited to, new processing technologies, new ingredients, thorough understanding of current shelf-stable processing technologies and procedures, and consumer testing and validation. The individual in this role will work with minimal supervision to execute these objectives and must possess an excellent knowledge base of technical principles and experimentation with creative problem-solving and ideation skills. The position requires the ability to rapidly explore multiple iterations while being open to evolve projects as new information is learned.This position will report directly to R&D RTS/Innovation DirectorMinimum Requirements:Bachelor's degree in food science, or related field required.3 years' experience working in Food R&D.Preferred Qualifications:Ability to express ideas and concepts both in written and oral format.Strong skills in commercializing products/processes in the manufacturing environment.Ability to work with ambiguity in a fast-paced environment and seek creative solutions.Highly effective team player; willing to contribute to a wide variety of areas.Strong oral and written communications as well as presentation skills are required.Superior record keeping of work results, data and analysis required.Superior analytical and risk-based decision-making skills with a strong understanding of process development and food science.Primary Responsibilities:• 30% -Proposition discovery and refinementParticipate in deep dive of opportunity spaces including understanding relevant marketplace and competition, insights, trends, and the consumer. Participate in creating, identifying, defining, and refining product concepts. • 40% -Iterative prototype developmentLead early prototype development for consumer centric innovation; design product prototypes within product guardrails that meet consumers expectations.Participate in co-creation and codesign process to translate consumer benefits into product guardrail and key product attributes.Be a champion for change exploring new ways of engaging consumers with prototypes earlier while maintaining food safety and sample regulations.Coordinate with cross-functional partners such as Quality, Procurement, Nutrition, Regulatory to validate cost, nutrition, and quality parameters.• 20%- Early Commercialization ViabilityWork with Process Engineering, Supply Chain and Quality to identify internal or external manufacturing capabilities; as well as to identify modifications to existing equipment, or new equipment, necessary for successful manufacture of products.Demonstrate creative problem-solving skills and troubleshoot effectively on multi-dimensional product solutions and demonstrate ability to react rapidly to changes in scope direction.Identify and communicate potential product constraints or risks and provide solution options.• 10% -Leverage strategic partners to research new ingredients, product technologies, and/or processes to develop unique and innovative products. Leverage vendor capabilities where appropriate to expand formulation possibilities, drive innovation, and increase speed to market.Job Complexity:Proficient technical R&D expertise with strong understanding of early innovation, scale up/manufacturing.Knowledge of financials and business acumen (P&L's, ingredient costing)Demonstrate organizational and planning skills. Help in the development and execution of project timelines, which includes contingency planning. Understanding and ability to execute proper Design of Experiments and scientific principles to deliver results.Validate products idea through early pilot plant or manufacturing facilities to assess the consumer acceptability and manufacturing capability; explore opportunities for future external partnerships to improve speed, safety, and compliance of early consumer touch bases.Maintain awareness of industry developments and pursue ingredient, product, or technology advances for application to new and innovative product initiatives.Working ConditionsPhysical ability to handle weights of approximately thirty pounds. Ability to walk/stand up at times for up to 75% of the workday.Willingness and ability to taste and evaluate a wide range of food products and ingredients.Kitchen, Pilot Plant, and manufacturing plant environment exposes the employee to heat and hot food products, coolers, freezers, requiring the use of personal protective equipment.TravelAnticipated travel of 15-30% to R&D locations, manufacturing plants, or vendor locations.Compensation and Benefits:The target base salary range for this full-time, salaried position is between$72,900-$117,300Individual base pay depends on work location and additional factors such as experience, job-related skills, and relevant education or training. Total pay may include other forms of compensation. In addition, we offer competitive health, dental, 401k and wellness benefits beginning on the first day of employment. Please ask your Talent Acquisition Partner for more information about our total rewards package.The Company is committed to providing equal opportunity for employees and qualified applicants in all aspects of the employment relationship, including consideration for employment, without regard to race, color, sex, sexual orientation, gender identity, national origin, citizenship, marital status, protected veteran status, disability, age, religion, or any other classification protected by law.