FOOD SCIENTIST RD03

Job Overview

The Food Scientist is responsible for developing, testing, and improving candy formulations and processes while ensuring product quality, consistency, and compliance with food safety regulations. This role will support new product development, cost optimization, and process improvement initiatives to drive innovation and operational excellence in candy manufacturing.

Duties and Responsibilities

• Formulate and develop new candy products from concept to commercialization.
• Modify existing formulations to improve quality, reduce costs, or enhance sustainability.
• Conduct bench-scale and pilot-scale trials to test new formulations and processes.
• Collaborate with cross-functional teams including Quality and Production to align on project objectives and timelines.
• Perform analytical and sensory testing to evaluate product performance.
• Ensure products meet regulatory, food safety, and customer requirements.
• Document and analyze test results, maintaining detailed records of formulations and trial outcomes.
• Troubleshoot issues related to product quality and performance.
• Support scale-up from lab trials to full-scale manufacturing while maintaining product quality and consistency.
• Work with production teams to optimize manufacturing processes for efficiency and quality.
• Assist in developing and updating SOPs related to product handling, formulation, and testing.
• Ensure all products and processes comply with GMP, and HACCP guidelines.
• Stay current on industry trends, regulatory changes, and ingredient innovations.
• Support sustainability initiatives by exploring and testing sustainable ingredient and packaging alternatives.

Physical Demands/Essential Job Functions

Standing, walking, sitting, bending, reaching, kneeling, and crouching. Manual dexterity of hands and fingers to handle or feel objects, tools, and controls. Lifting and moving of objects weighing at least 15 lbs. Visual abilities required include close vision, distance vision, color vision and ability to adjust focus Reasonable accommodations will be evaluated and considered to enable an individual to perform the essential job functions.

Work Environment

Office environment. When on the plant floor it is representative of a large, busy manufacturing operation. Noisy, active, objects on the floor, constant movement, and traffic flow of motorized equipment. Hair net, beard net, assigned work uniform, protective eye wear and gloves are among the GMP required apparel that must be worn, if indicated, on the plant floor. Willingness to travel occasionally for supplier visits, industry conferences, or production facility audits.

Education, Experience, and Training

• Bachelor’s degree in Food science, Food Engineering, or related field (Master's degree preferred).
• Minimum 2 years’ experience operating in a manufacturing environment. Previous experience in new product development or research and development within the food industry, preferably in fruit snacks or similar products.
• Knowledge of food processing technologies, ingredient functionality, and sensory evaluation techniques.
• Familiarity with food safety regulations, SQF, quality management systems, and HACCP principles.
• Strong analytical and problem-solving skills, with the ability to troubleshoot technical issues and optimize product formulations.
• Communication: Able to clearly, crisply, and persuasively present ideas orally and through writing, gain alignment from all levels in organization and cross-functional teams
• Strong business acumen and analytical ability.
• Proven time and project management skills with ability to thrive in a fast-paced environment.
• Self-motivated and bias for action.
• Good working knowledge of Microsoft Word, Excel, PowerPoint, and Outlook. Including data visualization tool – Tableau and Power BI
• Demonstrate personal and professional values.
• High sense of urgency, team player, accountable
• Strong focus with the courage, drive, and discipline to execute.