Food Scientist

Summary: Applies scientific principles in research, development, production, technology, quality control, packaging and processing of nutritionally designed foods and dietary supplements. Conducts basic nutrition research for the development of programs to support product utilization.Essential Duties and Responsibilities: Include the following. Other duties may be assigned:Conducts bench top product development of nutritional food supplements, taking product from original concept to completion of manufacturing process.Develops custom formulas per customer specification.Researches and develops nutrition and product parameters for unique applications in new market places. Researches methods to support development of new product and program concepts.Evaluates raw materials for functionality and product quality; follows the vendor approval process.Works independently/collaboratively with contract manufacturers on formula development, scale up and throughout the commercialization process.Learns new food processing methods as applicable beyond in-house capabilities.Compiles new product cost analysis to support the creation of product pricing, customer RFPs and quotes.Contributes innovative product and concept ideas through independent research and industry trend analysis.Provides evaluation and recommendations for product improvements by addressing flavor, texture, nutritional value, convenience, composition and cost.Recommends specific ingredients, processes and packaging materials. Provides technical support to current customer base. Performs miscellaneous quality control duties.Follows all food laws and regulations for Good Manufacturing Practices to maintain proper food safety standards which apply to manufacturing, distribution and sale of all its products.Performs miscellaneous duties as requested.This job has no supervisory responsibilities.Qualifications: To perform this job successfully, an individual must be able to perform each essential dutysatisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Education and/or Experience: Bachelor's degree
B. S.) in Food Science, Nutrition or related field from four year college or university and minimum of one to four years of food industry/product development experience or relevant science equivalent; or equivalent combination of education and experience. \t\t\t \t\t\t