The Senior Food Scientist functions as the R&D Lead on New Product Development, and Technical Services Projects. They will lead the completion of the most complex projects from concept through commercialization without oversite. They will study evaluate existing and emerging methods including ingredients, products, packaging, and processing to improve the characteristics of food. They will be recognized within the Company as a technical expert within their field and have broad knowledge of all our product categories. The work requires interaction with multi-disciplinary groups to innovate, optimize and customize food ingredients and consults directly with sales and customers to meet expectations. Must be capable of training and on-boarding R&D personnel. Must be able to provide technical information to internal and external customers that drives business solutions.

Duties and Responsibilities:

• Applies scientific principles in research, development, production technology, packaging, processing , and ingredient functionality to develop and commercialize new food products, and to improve existing products.
• Understands and interprets concepts and ideas accurately according to customer requirements and Company manufacturing capabilities.
• Evaluated multiple technical options and provides best option solutions to the business.
• Coordinates trial productions with operations, runs testing protocols, prepares and sends samples to internal and external customers for evaluation.
• Develops and maintains accurate records related to the products such as formulas, production process, HACCP, product specification, nutritional data, shelf life, etc
• Functions are a Technical Mentor to less experience Team Members within and without R&D.
  
  

Experience and Education

• Bachelor's Degree in Food Science or related field. Master's Degree Preferred
• Minimum 7 years experience performing product development and technical services in the food industry.
• Expert knowledge of ingredient functionality
• Thorough knowledge of equipment and processing capabilities.
• Thorough Sensory skills and knowledge of sensory evaluation techniques
• Extensive experience with nutritional data generation and regulatory requirements
• Knowledge of Food Safety Principles and systems
• Combination of strong analytical skills and creative thinking
• A high degree of discretion is required.