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RD Product Development Food Technologist

Overview

The R&D Food Technologist position will be responsible for product development and process improvement including innovation, ingredient selection, nutrition assessment, project management, conducting plant trials, building an R&D ingredient library and support creation of new technical R&D documents and procedures. The candidate must have a bachelor’s degree in Food Science or a related field with manufacturing or product development experience preferred. It is essential that the person in this position can adhere to the company mission and objectives in developing products differentiated by nutrition, gluten free, organic, and other consumer-valued attributes. As a food technologist they will contribute to R&D projects by utilizing food science and technology knowledge and project management skills by working closely with cross functional team members including innovation, sales finance, marketing, quality, and operations. 
 
The R&D Process at Mary’s Gone Crackers is driven by technological advancement, research, continuous improvement, quality improvement, cost savings, applications, and sales support. 

Essential Functions

  • Drive product development projects from benchtop to commercialization adhering to the company mission and objectives to develop formulas and provide direction in product formulation 
  • Ensure products achieve desired nutritional, sensory, cost and shelf life success criteria parameters
  • Maintain an awareness of market trends and comparative products 
  •  Manage, lead, and execute plant trials and associated product testing 
  • Champion building an R&D ingredient library and managing competitive assessments
  • Conduct and participate in internal sensory testing 
  • Maintain an organized, clean, and safe laboratory environment. Facilitate lab maintenance, re-stocking supplies, and assist quality with equipment calibration 
  • Support development of R&D policies and procedures
  • Ensure all proper documentation is done accurately and on schedule 
  • Assist with the development of product specifications; provide recommendations for ingredient specifications.
  • Assist with the testing of new supplier ingredients for viability within a recipe
  • Assist with the improvement of current products or product lines.
  • Provide leadership to others through example and sharing of knowledge/skill.
  • Participate in proactive team efforts to achieve departmental and company goals.
  • Ability to prioritize tasks and handle multiple tasks and projects simultaneously.
  • Perform other duties as assigned.

Qualifications:

  • Strong oral and written communication & interpersonal skills 
  • Ability to interact and collaborate with cross functional team members 
  • Self-directed with the ability to work independently as well as with groups 
  • Excellent organization, time management, and project management skills 
  • Knowledge of ingredients functionality, product development, sensory, and food manufacturing preferred 
  • Experience working with “better for you” is a plus (Non-GMO, Organic, gluten free, etc.)
  • Enthusiastic, driven, organized and passionate 
  • Ability to define problems, collect data, establish facts, and draw valid conclusions
  • Proficient personal computer skills including electronic mail, record keeping, routine database activity, word processing, spreadsheet, graphics, etc.
  • Bachelor’s degree (B.S.) in Food Science or a related field 
  • 1 – 2 years of product development or manufacturing experience is preferred