The Research & Development Technician II is an active participant in the Research and Development department. The position compounds formulas accurately, takes physical analytical measurements, prepares, and executes sensory panels and/or shelf-life evaluations, independently performs data management, analysis, and reporting. The successful candidate will engage in a variety of food safety, product development, innovation, optimization, and processing issues to support as needed overall company-wide R&D initiatives.

Details

ESSENTIAL FUNCTIONS:

• With minimal supervision, execute and manage technical timelines and activities for multiple product development projects as assigned across the organizations category sectors (salad dressings, marinades, coffee, & baked goods).
• Execute research and development testing plans/ projects in support of company objectives as directed.
• Support development projects all the way from conceptualization to commercialization - this includes cost and target within certain time constraints.
• Performs analysis using equipment such as pH meters, refractometers, water activity meters, viscometers, etc. and summarizes test results.
• Formulation of new products from benchtop to production scale for new products and product improvements.
• Conduct stability tests for all new products and packaging to confirm shelf life.
• Leads product development projects from conception to commercialization, including conceptualization and prototyping, experimental design, material identification, selection and sourcing, packaging, and labeling, and manufacturing processes in accordance with business objectives, customer demand, and regulatory requirements.
• Source and conduct testing of new raw materials from prospective vendors.
• Organize and facilitate needed sensory evaluations by conducting in-house taste panels. Utilize consumer insights to improve product formulation.
• Utilize Nutritional program to generate NFP labels in compliance with relevant market.
• Applies knowledge of food labeling, product claims, and food technology.
• Assists technicians to master essential skills/techniques.
• Provide technical support to Customer Service, Operations, Procurement and Quality.
• Serve as backup for Food Scientist and R&D Tech I.
• Perform other duties assigned.

QUALIFICATIONS:

           Education:  M.S./B.S. in Food Science, Chemistry, Biology, or related field.

           Experience:  1 - 3 years of food/beverage manufacturing, laboratory, R&D experience in FDA and/or USDA regulated facilities. Formulating and troubleshooting experience is required.

REQUIREMENTS:

• Ability to work in a team environment and independently in a flexible work environment with changing priorities.
• Exceptional attention to detail.

• Strong organizational skills with a proven ability to move multiple projects forward in a constructive and positive manner.
• Highly efficient at planning and staying on tight timelines and planning projects accordingly.
• Must demonstrate independent and critical thinking ability, hands-on mentality/ qualities.
• Must be comfortable working with computers and have knowledge of MS office.
• Must be able to work and communicate effectively in a team environment.
• Must be able to work extended hours including nights, weekends, and holidays as needed.
• Valid driver’s license and ability to drop off samples as needed.
• Must be able to communicate effectively in English and Spanish.

RELATIONSHIPS:

• This position reports directly to the Food Scientist.
• The R&D Tech works closely to other team members.

PHYSICAL DEMANDS:

R&D Tech must be able to lift 30 lbs.

The working environment is a clean, climate-controlled, state-of-the-art manufacturing facility, but may require some outside maintenance as needed. Must be able to pass a drug screen as well as a criminal background check.

While performing the duties of this job, the employee is regularly required to sit, stand, walk, bend, and stretch.  This job requires the employee to be able to read, write and communicate verbally in English.

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.