R&D Product Development

Must Haves
Bachelors degree in Food Science, Dairy Science, Meat Science, Chemical Engineering, or related/equivalent field (from job description)
Minimum 34 years of real world product development experience (not entry level)
Strong benchtop formulation capability identified as the most critical skill for the first 90 days
Hands on experience running bench experiments, prototype work, analytical measurements, and related lab techniques
Ability tmanage multiple projects with semi structured oversight (receives direction, then executes independently with ongoing oversight)
Strong attention tdetail, problem solving, communication, and critical thinking skills
Ability and willingness tbe onsite MondayFriday (full availability expected)
Ability ttravel 15% tfactory locations; travel is reimbursed

Nice Haves
Internships or full time experience specifically in product development
Experience with:
Condiments & sauces
Soups
Mac & cheese
Exposure tfoodservice / away from home (AFH) product categories
Demonstrated adaptability and versatility across product types or R&D environments
Experience with sensory testing, shelf life studies, or analytical/nutritional testing

R&D- Product Development
Role Summary
This is a research based technical development role providing direction for and execution of projects across our North America Zone AFH. The candidate will be supporting technical projects tmeet business initiatives focused on Innovation and Renovation. This candidate must have a technical background and excellent written and verbal communication skills with the ability tapply prior learning or scientific principles tnew situations. This position requires an individual tmanage multiple assignments/ tasks concurrently and demonstrate the ability tcomplete work with minimal guidance. Exhibiting a collaborative mindset and applying creative solutions are a must.

Key Components
Conducting bench top experiments and / or analytical measurements in the lab.
Test new products for flavor, texture, color, nutritional content, shelf-life, and adherence tgovernment and industry standards.
Support development and commercialization of new / improved products, existing products, reviewing and evaluating ingredients, and delivering cost savings across the Condiments and Sauces unit.
Work collaboratively with Packaging, Quality, Operations, Project Management, Marketing, Sales tdrive, scope, implement projects tmeet the business objectives.
Includes activities such as feasibility assessments, prototype development, costing, supervision of factory trials, development of recipe and factory documentation, recipe and label development, technical approval, shelf life assessments and technical support for initial factory production.

Qualifications:
Good communication, attention tdetail, critical thinking and investigation skills.
Self-starter with a passion tlearn a must.
Handle multiple assignments / tasks concurrently and seek guidance as needed.
Strong understanding of Design of Experiments
B.S. degree in Food, Dairy, Meat Science or Chemical Engineering or equivalent
Internship or Co-op Experience in the food or consumer products industry preferred.