Product Development Scientist II

Purpose Statement

The role of the Product Development Scientist 2 will be instrumental in planning and organizing routine, as well as non-routine research, development activities and assist in improving the quality of existing products.  This role will also be key in working on innovation of new products and processes.

This role will be part of our Toppings, Creams & Culinary Solutions (TCCS) category, and is based in Buffalo, NY. There is expected travel of up to 25% with the role.

Key Accountabilities and Outcomes

New Product Development / Product Improvements / Cost Reductions

• Prepares prototype and line extension products using research laboratories, pilot plants, manufacturing facilities, and equipment, as required. Typical project assignments involve small product line extensions and iterative new products (e.g., modifying a customized product formula to create a new product)

• Plans, organizes, and completes projects of modest scope or segments of larger projects. Selects and/or develops appropriate methods for conducting projects and assists in designing experiments

• Interfaces frequently with various internal departments (e.g., Marketing, Purchasing, Engineering) and customers to accomplish project milestones

• Selects and evaluates raw materials for experiments

• Sets up, operates, and maintains research laboratory equipment

• Works with outside laboratories, universities, ingredient suppliers, and laboratory equipment vendors as needed to support project activities

• Designs and conducts complex shelf-life and storage studies, including product and package performance under various conditions, and makes recommendations for appropriate product and/or package adjustments as required

• Performs complex measurements and statistical analyses

Technical Support

• Presents results of complex experiments and recommendations to various internal and external groups

• Orders materials for producing and evaluating complex prototypes

• Develops solutions to a variety of technical problems of moderate scope and complexity by applying extensive technical knowledge and experience

Record-Keeping

• Maintains accurate, up-to-date records, laboratory notebooks, and computer databases

• Prepares and documents all plant validation trials according to department protocols

• Ensures the work environment is sanitary, safe, and orderly

Knowledge, Skills, and Experience

• Bachelor's Degree in Food Science, Food Engineering, or a related field with 2+ years of food product and/or process development and project management experience from concept through commercialization; OR M.S. in Food Science, Chemical Engineering, Food Engineering, Biological Engineering, or a related field with 1+ year of food product and/or process development experience from concept through commercialization

• Knowledge of and/or experience with UHT processing for any emulsified food products

• Experience applying advanced mathematics (e.g., statistics) and their practical applications

• Broad understanding of food science disciplines (e.g., biochemistry, microbiology, nutrition, etc.) acquired through both coursework and laboratory experience

• Demonstrated ability to apply technical standards, principles, theories, concepts, and techniques

• Strong verbal and written communication and presentation skills, with the ability to effectively interact with all levels of an organization

• Demonstrated ability to work in a fast-paced environment

• Strong PC proficiency in Microsoft 365 applications, including Word, PowerPoint, and Excel; intermediate to advanced proficiency in database and statistical software (e.g., spreadsheets, data analysis, and report writing). Experience with relevant software tools (e.g., PLM) is a plus

• Ability to use presentation and project management software is beneficial

Work Environment & Safety Notice

• Research and Development laboratories are not food-allergen-free environments. Individuals with severe food allergies should consider this before applying

• Employees may occasionally be exposed to Cleaning-In-Place (CIP) detergents through odor or incidental contact during routine operations

• Exposure to food ingredients, chemicals, and cleaning agents is expected; appropriate personal protective equipment (PPE) and safety training will be provided to minimize risk

• Work may occur in varying temperature environments, including refrigerated and heated areas

Physical Requirements

• Ability to lift and carry up to 50 lbs. safely

• Ability to stand for 6+ hours during the workday, with opportunities for sitting

• Ability to regularly bend, stoop, crouch, and reach to access equipment, materials, and storage areas

• Ability to work in confined spaces and at various heights, including occasional climbing of ladders and stairs

• Ability to push, pull, and maneuver carts, bins, and equipment, including heavy items with the assistance of mechanical aids when necessary

• Manual dexterity and fine motor skills required to handle small components and operate precision instruments

• Ability to use hand tools and equipment safely and effectively as required to operate laboratory and production equipment

• Sensory ability to compare and distinguish differences in ingredients, materials, and products through taste, smell, touch, and visual inspection

• Ability to follow all safety protocols, including proper lifting techniques and ergonomic practices

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