Product Development Scientist I

About the position

Rich Products, a $5.5 billion food manufacturing company, is currently looking for a Product Development Scientist 1. In this role, 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 partner with others cross-functionally, developing a range of bakery products. Work gets done through Speed to Market or standardized business processes. This role is based at either Buffalo, NY, with expected travel of 25%.

Responsibilities

• 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.
• 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.
• Maintains accurate, up to date records, laboratory notebooks and computer database.
• Prepares and documents all plant validation trials according to department protocol.
• Ensures the work environment is sanitary, safe, and orderly.

Requirements

• Bachelor’s Degree in Food Science, Food Engineering or related field with 1+ years of experience in food preparation/food industry OR, Master’s degree in Food Science, Food Engineering or related field.
• Broad understanding of food science (e.g. biochemistry, microbiology, nutrition, etc.) acquired through both lecture and laboratory work.
• Experience developing bakery products.
• Knowledge of advanced mathematics (i.e. statistics) and their practical application.
• Ability to apply technical standards, principles, theories, concepts and techniques.
• Solid PC proficiency (Excel, Word, database, statistical software) and the ability to create spreadsheets, compute analysis, report writing.
• 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.
• Ability to use database, presentation and project management software beneficial.
• Lift up to 50 lbs.
• Stand for 6 or more hours during the work day.
• Under special circumstances (e.g. plant start-ups) may be away from the Home Office for an extended duration.

Benefits

• Equal Employment Opportunity policy.
• Reasonable accommodation under the Americans with Disabilities Act.