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

Bachelors 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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