Food Scientist

3 months ago

Mount Laurel, United States The Judge Group Full time

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:Manages multiple projects, meeting project goals/deadlines, and executes product launches. Expands expertise in areas of more complex product development, food processing (ex. RTD, bars, confections, functional delivery systems), or regulatory areas. Executes work plans by implementing logical experimentation design, possesses skills to work independently, completes data analysis, effectively interprets findings, and proactively includes contingency plans. Displays innovative thinking/culinary interest and applies toward Ideation of new products and concepts. Possesses strong scientific curiosity and stays abreast of food technology and nutritional research. Demonstrates strong decision-making skills with high degree of ownership and professional commitment. Manages responsibilities such as ongoing nutrition data base management role or serving as a point person organizing the group data and information for a new multi-product line. 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 duty satisfactorily. 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 five to nine years of food industry/product development experience or relevant science equivalent; or equivalent combination of education and experience

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