R&D Sr. Scientist – Product Development

R&D Sr. Scientist – Product Development

Requirements

• Bachelor’s degree of Science or Engineering in Food Science, Process Engineering, etc. and five (5) years of related experience in food processing or product development, or an equivalent combination of education, training, and experience.
• Experience working with Canadian and U.S.A food standards and regulations.

Responsibilities

• Lead and executes the technical R&D work on multiple product development projects.
• Research new technologies and industry trends, looking for practical applications and benefits for the business, and participates in ideation and technical feasibility assessments for new projects.
• Research, source, and communicate new product concepts, methods of preparation, ingredients, flavours, product use, processes, packaging, and nutritional requirements.
• Source and evaluate ingredients, packaging, etc. from suppliers.
• Develop new and modify existing formulations and processes in benchtop, pilot plant, and production to achieve technical targets for innovation, renovation, and value engineering projects.
• Enter ingredients, formulate products, and create NFPs and ingredient statements using Genesis.
• Design, conduct, and analyze experiments to test ingredients, formulations, and processes, then develop prototypes and products; includes sensory, analytical, micro, and shelf-life testing.
• Lead the development or revisions to standard operating procedures (SOPs) and testing methods.
• Plan, coordinate, and run plant trials.
• Collaborate with FSQA and Operations teams to develop commercialization and hand-off plan, including quality and food safety measures, documentation and specifications, training programs, and ongoing support.
• Lead and troubleshoot production start-up and hand-off in-house and at co-packers.
• Identify and build relationships with new external stakeholders, such as co-manufacturing partners, ingredient suppliers, technical services, and equipment suppliers.
• Maintain accurate records of all technical work, as well as all documentation required for Scientific Research & Experimental Development.
• Collaborate with R&D Sensory team to run tests to measure project progress and inform next steps in product improvements.
• Participate in the maintenance of the R&D lab, includes calibrating equipment, organizing team supplies, and ensuring cleanliness.
• Assist the R&D Lab team with documentation required for new samples and raw materials.

Preferred Qualifications

• Advanced knowledge of product development process, ingredient functionality and applications, food processing and manufacturing.
• Advanced knowledge of the role of ingredients and process within formulations; can confidently manipulate those variables to achieve desired product attributes.
• Knowledge of Genesis: ingredient entry, formulating, ingredient statement and nutritional fact panel.
• Excellent hands-on culinary and technical lab skills in areas of food analysis, food processing, food structuring, food chemistry and/or food microbiology; ability to partner with third parties to develop new methods/protocols.
• Knowledge with laboratory techniques; includes suggestions for new methods of analysis and developing and validating new protocols.
• Excellent data analysis, visualization, and interpretation skills to interpret results and make recommendations.
• Excellent critical thinking, troubleshooting and problem-solving skills.
• Excellent technical project management skills.
• Demonstrated ability to work both independently and as part of a team.
• Excellent communication skills, both oral and written.
• Demonstrated ability to work under pressure with changing priorities and strict deadlines.
• Excellent organizational skills, and accurate and efficient record keeping skills.
• Ability to build effective working relationship with cross-functional team and external stakeholders.
• Proficient with Microsoft Office Suite (Excel, Word, PowerPoint, Outlook, and SharePoint).