Innovation Food Scientist
5 days ago
Job Title: Innovation Food Scientist
Company: CPS, Inc. (Food & Beverage Division)
Job Summary:
The Innovation Food Scientist role is responsible for driving product development initiatives for the company's food and beverage division. This position will work collaboratively across all related functions internally, building strong relationships with customers and suppliers. The successful candidate will be responsible for developing innovative products that meet the needs of a diverse customer base, including quick-service restaurants (QSR) and consumer packaged goods (CPG) categories.
Key Responsibilities:
- Supports initiatives from early development through commercialization on sauces, shelf-stable/aseptic beverage syrups, and industrial fillings.
- Leverages cross-functional partners across marketing, purchasing, operations, and engineering to drive innovation and renovation projects.
- Partners with quality assurance, regulatory, and other departments to ensure safety and consistency of all products.
- Studies methods to improve the quality of food and minimize customer complaints related to various products, including flavor, color, texture, nutritional value, ingredient functionality, convenience, physical, chemical, and microbiological composition.
- Participates in product innovation sessions and sensory and consumer research sessions with manager support.
- Establishes an innovative culture for the organization by building effective relationships with colleagues both on and offsite.
- Responsible for staying abreast of industry news and trends to assist with forming product strategies and applying technical product innovations to positively impact the business.
- Assists with maintaining a world-class laboratory environment, including management of ingredients, lab scheduling/functions, and equipment.
Requirements:
- BS Degree in Food Science or other related scientific discipline(s).
- At least 4+ years of experience as a food technologist/scientist.
- Proven experience and success working on projects related to concept development through to commercialization.
- Previous experience on sauces, syrups, and beverages.
- Experience formulating and developing aseptically processed products.
- Passion for food and culinary arts a plus.
- Be willing to travel 25%.
- Thorough knowledge of ingredient functionality.
- Knowledge of food safety principles and systems.
- Working knowledge of regulatory procedures and requirements, including FDA, USDA, etc.
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- Knowledge of Microsoft Outlook, Excel, and PowerPoint.
- Experience working in SAP is a plus.
- Strong abilities in Algebra, Geometry, and Statistics.
Language Requirements: Due to SQF regulations, all employees must be able to fluently read, write, and converse in the English language.
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