Product Development Scientist I - Desserts

PURPOSE STATEMENT

As a Product Development Scientist I, you will perform routine research and development activities concerned with the chemical, biological and/or physical nature of food in order to evaluate and improve the quality of existing products and related processes and to develop new products and processes.  
You will successfully partner with others cross-functionally, to meet overall business goals.
Our work gets done through Speed to Market or standardized business processes
This role will focus specifically on our dessert product category, and is based in Buffalo, NY. There will be occasional travel required to some of our manufacturing facilities located in North America.

KEY ACCOUNTABILITIES/OUTCOMES

New Product Development/Product Improvements/Cost reductions (40%):
⦁    Prepares prototype products using research lab, pilot lab, manufacturing facilities and equipment, as required
⦁    Administers and coordinates routine assignments, small projects or segments of larger projects, assisting in defining project objectives, organizing and prioritizing tasks and conducting necessary experiments and analyses
⦁    Interfaces frequently with various internal departments (e.g. Marketing, Procurement, Engineering, QA and Operations) and customers in accomplishing project milestones
⦁    Selects and evaluates raw materials for experiments 
⦁    Sets-up, operates and maintains pilot lab and research lab equipment.
⦁    Designs and conducts basic shelf life and storage studies, including product and package performance evaluations under various conditions
⦁    Demonstrates new and existing products to staff and/or customers
⦁    Performs basic measurements and statistical analysis

Technical Support (45%):
⦁    Presents results of basic experiments and recommendations to various groups, both internally and externally
⦁    Orders materials for producing and evaluating basic prototypes
⦁    Develops solutions to routine technical problems by applying basic technical knowledge and experience

Record-keeping (10%):
⦁    Maintains accurate, up to date records, laboratory notebooks and computer database 
⦁    Prepare and document all plant validation trials according to department protocol
⦁    Ensures the work environment is sanitary, safe, and orderly 
 

KNOWLEDGE/SKILLS/EXPERIENCE

Bachelor’s Degree in Food Science, Food Engineering or related field
Knowledge of advanced mathematics (i.e. statistics) and their practical application
Broad understanding of food science (e.g. biochemistry, microbiology, nutrition, etc.) acquired through both lecture and laboratory work
Ability to apply technical standards, principles, theories, concepts and techniques 
Solid verbal and written communication skills
Demonstrated ability to work in a fast paced environment
Ability to compare and distinguish differences in ingredients, materials, etc. through taste, smell, touch and visual inspection
Manual dexterity required to operate various equipment such as scales, balances, etc.
Solid PC proficiency (Excel, Word, database, statistical software) and the ability to create spreadsheets, computer analysis, report writing. Proficient with relevant software tools (e.g. PLM,  etc.)
Ability to use database, presentation and project management software beneficial

Other Requirements
Lift up to 50 lbs.
Stand for 6 or more hours during the work day

#CORP123

#LI-NT1