The position is responsible for using their creativity and expertise in developing formulas, processing procedures, and specifications for new and reformulated products. This position also serves as a technical resource for product nutrition and processing related issues. This individual is responsible for the development of products. They are responsible as a technical resource by making recommendations and providing guidance to many areas within the organization, such as manufacturing, procurement, and quality.
The Food Scientist’s role extends from ingredient identification and recipe development to commercialization and reformulation of products from lab to production. Primary technical contact with internal business partners and co-manufacturers and suppliers on development, testing and commercialization projects. Off-site travel to business partner locations for approximately 10% of the time. No direct reports. May oversee intern activities as needed. Oversight of multiple concurrent projects. Support senior scientists or managers as assigned.