Rich Products Corporation

PURPOSE STATEMENTThe role of the Product Development Scientist 3 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.. Train Operations and QA personnel on critical product attributes and process controls.. Responsible for the development of raw materials and finished product specifications for internal and co-packed products.. Sets up, operates and maintains pilot lab and research lab equipment.. Prepare and document all plant validation trials according to department protocol.

product development scientist

PURPOSE STATEMENTThe role of the Product Development Scientist 3 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 sweet bakery products R&D Team. We anticipate 25% travel for this role to a variety of our manufacturing facilities in the USA.KEY ACCOUNTABILITIES/OUTCOMESNew Product Development/Product Improvements/Cost reductions (80%)Develop protocept and prototype products using research lab, pilot lab, manufacturing facilities and equipment that meet project criteria.Lead, manage, and conduct plant trials to validate formulas and processes including process capability study. Train Operations and QA personnel on critical product attributes and process controls.Responsible for the development of raw materials and finished product specifications for internal and co-packed products.Provides solutions to a wide range of difficult problems by applying advanced technical knowledge and extensive experience.Sets up, operates and maintains pilot lab and research lab equipment. Selects and evaluates raw materials.Designs and conducts shelf life studies, including product and package performance under various conditions.Works with outside labs, universities, co-packed manufacturers, ingredient suppliers and equipment vendors as needed by project activity.Manages and conducts multiple, independent and complex research and/or development projects. Defines project objectives, organizing and prioritizing tasks and conducting experiments and analyses.Coordinates and completes small and medium projects or manages segments of larger projects. Defines project objectives, organizing and prioritizing tasks and conducting experiments and analyses.Performs measurements and statistical analysis. Technical Support (15%)Serves as subject matter expert for the corporation to help educate the corporation on company’s current and future product and process capability/versatility and provide product solutions.Provide technical support to Marketing, Sales, Manufacturing, and external customers in the areas of product features and benefits, product solutions, and ingredient functionality. Plans and conducts presentations of new and existing products to staff and/or customers. Performs related responsibilities, as needed, to support Rich Products Corporation’s business objectives.Provide technical support to Operations to resolve product related production issue by identifying root cause, develop technical solutions, and implement changes including training QA/Operations personnel on findings. Record-keeping: (5%)Documents all formulas, process development and tests which have been conducted and records results of such tests according to department protocol.Prepare and document all plant validation trials according to department protocol.Ensures the work environment is sanitary, safe, and orderly.Maintains a sanitary, safe and orderly work environment KNOWLEDGE/SKILLS/EXPERIENCEBachelor’s Degree in Food Science, Food Engineering or related field with 4+ years job related experience in food preparation/food industry OR M.S. Food Science, Food Engineering or related field with 2+ years job related experience in food preparation/food industry Knowledge of advanced mathematics (i.e. statistics) and their practical application Broad understanding of food science (e.g. biochemistry, microbiology, nutrition, etc.) acquired through both lecture and laboratory work Ability to apply technical standards, principles, theories, concepts and techniques Solid verbal and written communication skills including solid presentation skills Demonstrated ability to work in a fast paced environment Lift up to 50 lbs. Stand for 6 or more hours during the work dayAbility to compare and distinguish differences in ingredients, materials, etc. through taste, smell, touch and visual inspectionManual dexterity required to operate various equipment such as scales, balances, etc. #CORP123

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