What are the responsibilities and job description for the Product Development Specialist (Onsite) position at Georgia Nut Company?
Summary
The Product Development Specialist is involved in the creation and refinement of new food products, ensuring they meet quality, safety, and nutritional standards as directed by the Richard, and working with production personnel to commercialize new products as they transition to production.
Primary Responsibilities
Cross-Functional Leadership: Collaborate with teams to define product scope, features, and timelines. Drive clear communication with internal teams and external partners throughout the development lifecycle.
Innovation & Formulation: design and conduct R&D benchwork to create new confectionery products. Formulate specifically to meet cost, nutritional, and product claim targets (e.g., sugar-reduction, "clean label, gluten-free").
Commercialization & Scaling: Develop and refine processes for scaling bench-top work to full industrial production. Partner with production personnel to ensure a smooth transition to the factory floor.
Prototyping & Testing: Test prototypes, competitive products, and production samples. Lead sensory evaluations and product trials to ensure top-tier taste and texture.
Technical Documentation: Document ingredients, formulations, processes, and test results. Use this data to establish both in-process and finished good specifications.
Troubleshooting & Support: Respond to internal technical questions from Sales and Production. Act as a technical lead to troubleshoot production problems as they arise.
Compliance: Ensure all products comply with industry regulations, food safety standards, and company quality benchmarks.
Qualifications
KNOWLEDGE AND SKILL REQUIREMENTS
The Product Development Specialist is involved in the creation and refinement of new food products, ensuring they meet quality, safety, and nutritional standards as directed by the Richard, and working with production personnel to commercialize new products as they transition to production.
Primary Responsibilities
Cross-Functional Leadership: Collaborate with teams to define product scope, features, and timelines. Drive clear communication with internal teams and external partners throughout the development lifecycle.
Innovation & Formulation: design and conduct R&D benchwork to create new confectionery products. Formulate specifically to meet cost, nutritional, and product claim targets (e.g., sugar-reduction, "clean label, gluten-free").
Commercialization & Scaling: Develop and refine processes for scaling bench-top work to full industrial production. Partner with production personnel to ensure a smooth transition to the factory floor.
Prototyping & Testing: Test prototypes, competitive products, and production samples. Lead sensory evaluations and product trials to ensure top-tier taste and texture.
Technical Documentation: Document ingredients, formulations, processes, and test results. Use this data to establish both in-process and finished good specifications.
Troubleshooting & Support: Respond to internal technical questions from Sales and Production. Act as a technical lead to troubleshoot production problems as they arise.
Compliance: Ensure all products comply with industry regulations, food safety standards, and company quality benchmarks.
Qualifications
KNOWLEDGE AND SKILL REQUIREMENTS
- Bachelor's degree in food science, nutrition, chemistry, or a related field (Biology, Pharma – Pre-Med, Teaching Physical Sciences, Culinary Arts).
- A minimum of 3 years of related experience in food product development or research.
- Strong analytical and problem-solving skills.
- Excellent communication and teamwork abilities.
- Knowledge of food technology, production processes, and market trends.
- Proficiency in data analysis and reporting.
- Combined general office and factory working conditions, approximately 80% office and 20% factory.
- 1st Shift with ability to flex (Monday-Friday) and weekends will occasionally be required