Product Development Scientist III

Purpose Statement

Rich Products, a $5.5Billion food manufacturing company, is looking for a Product Development Scientist III to join our growing R&D Team. In this role, you will be responsible for product maintenance, support and improvement for our toppings, creams and culinary solutions (TCCS) and desserts categories.

In this role, you will collaborate with cross functional teams to ensure successful development and commercialization of new products, product improvement or cost reductions. You will conduct routine, non-routine and complex research and development activities concerned with the chemical, biological and/or physical complexity of product formulations in order to develop new products and evaluate and improve the quality of existing products and related processes. 
Work gets done through Speed to Market or standardized business processes.

You will successfully partner with others cross-functionally.

This role is based in Buffalo, NY, with expected travel of up to 40%.

Key Accountabilities and Outcomes

New Product Development/Product Improvements/Cost reductions   (80%)
Develop protocept and prototype products using research lab, pilot lab, manufacturing facilities and equipment that meet project criteria.
Lead, manage, and conduct plant trials to validate formulas and processes including process capability study.  Train Operations and QA personnel on critical product attributes and process controls.
Responsible for the development of raw materials and finished product specifications for internal and co-packed products.
Provide solutions to a wide range of difficult problems by applying advanced technical knowledge and extensive experience.
Set up, operates and maintains pilot lab and research lab equipment. 
Select and evaluate raw materials.
Design and conduct shelf life studies, including product and package performance under various conditions.
Work with outside labs, universities, co-packed manufacturers, ingredient suppliers and equipment vendors as needed by project activity.
Manage and conduct multiple, independent and complex research and/or development projects.  Defines project objectives, organizing and prioritizing tasks and conducting experiments and analyses.
Coordinate and complete small and medium projects or manages segments of larger projects.  Defines project objectives, organizing and prioritizing tasks and conducting experiments and analyses.
Performs measurements and statistical analysis.
 

Technical Support (15%)
Serves as subject matter expert for the corporation to help educate the corporation on company’s current and future product and process capability/versatility and provide product solutions.
Provide technical support to Marketing, Sales, Manufacturing, and external customers in the areas of product features and benefits, product solutions, and ingredient functionality.                          
Plan and conduct presentations of new and existing products to staff and/or customers. 
Perform related responsibilities, as needed, to support Rich Products Corporation’s business objectives.
Provide technical support to Operations to resolve product related production issue by identifying root cause, develop technical solutions, and implement changes including training QA/Operations personnel on findings.

 Record-keeping: (5%)
Document all formulas, process development and tests which have been conducted and records results of such tests according to department protocol.
Prepare and document all plant validation trials according to department protocol.
Ensure the work environment is sanitary, safe, and orderly.
Maintain a sanitary, safe and orderly work environment
 

Knowledge, Skills, and Experience

Bachelor’s Degree in Food Science, Food Engineering or related field with 4+ years job related experience in food preparation/food industry

OR

M.S. Food Science, Food Engineering or related field  with 2+ years job related experience in food preparation/food industry 

Experience developing emulsions, liquid dairy products, and/or desserts 

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 including solid presentation skills

Demonstrated ability to work in a fast paced environment

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

Physical Requirements
• Ability to lift and carry up to 50 lbs safely.
• Stand for 6 or more hours during the workday, with opportunities for sitting.
• Regular bending, stooping, crouching, and reaching to access equipment, materials, and storage areas.
• Ability to work in confined spaces and at various heights, including occasional climbing of ladders or steps.
• 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 for handling small components and operating precision instruments.
• Ability to use hand tools and equipment safely and effectively as required for operating various laboratory or 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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