Product Development Scientist

The Product Development Scientist is responsible for developing new food product ideas from benchtop to commercialization, supporting all steps of the product lifecycle. This works cross-functionally with other departments and Product Development Scientists to develop safe and innovative food products and to resolve quality, manufacturing, and efficiency issues of current products.

PRIMARY RESPONSIBILITIES:

1. Develop and formulate new products that meet food safety guidelines and specifications, bringing new product from concept through finished product. 

2. Prepare product samples for customer review and support the approval process.

3. Conducts research experiments that help R&D answer ingredient, formula, and processing questions and aid in the understanding of the science behind our products.

4. Assist and supports product trials, startups and product development as well as assist the production department with daily formula substitutions and corrections for in process batches. Work cross-functionally with other departments to support these tasks.

5. Perform routine product testing, including quality checks and shelf-life evaluations.

6. Works with vendors and internal buyers to discover and qualify new ingredients. Assist with sourcing ingredients by working with Purchasing and suppliers to identify and evaluate options.

7. Evaluates expired ingredients for acceptability in production.

8. Monitors and write production formulas and optimize them as needed.

9. Evaluates ingredient usage, including reviewing alternatives and determining suitability for production applications and approving new ingredient usage based on finished product application and testing.

10. Ability to support plant trials, including on trials on off shifts.

11. Stay informed on food trends, ingredients, and innovations.

12. Calibrate and Operate Quality testing equipment and instruments in accordance with established procedures.

13. Adheres to all GMP, including sanitary requirements, Safety, Food Safety, and Standardized Work procedures

14. Performs other duties or special projects as assigned.

REQUIRED QUALIFICATIONS (EDUCATION AND EXPERIENCE):

• Bachelor’s degree in Food Science, Food Engineering, or related field or equivalent combination of education and experience. 

• 2–5 years of product development experience in food manufacturing, preferred. Prior experience formulating, preferred. 

• Prior experience working in food manufacturing environment, preferred.

• Better Processing School Certification preferred.

• Knowledge of Good Laboratory Practices, aseptic lab techniques, manufacturing equipment, quality testing, food ingredients, food chemistry and processing methods. 

SKILLS & ABILITIES:

• Proficient interpersonal and communication skills, verbal and written, with the ability to interact with all levels of staff. Ability to work effectively on a team. Ability to work collaboratively with multiple different departments, including Sales, Purchasing, Customer Service and Quality. 

• Detailed oriented with the ability to work with mathematical concepts such as probability, statistics, and risk analysis. Ability to identify trends and patterns. Ability to interpret an extensive variety of technical instructions and product samples quality results using good judgement.

• Ability to research, read, analyze and interpret common scientific and technical journals. 

• Strong technical food science aptitude with a good working knowledge of HACCP, FSMA, and GMPs.

• Ability to handle multiple tasks with capability of prioritizing and planning work activities, while maintaining a high level of accuracy. 

PHYSICAL REQUIREMENTS:

• Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, unpleasant odors, and/or loud noises. Please note that this position works in both a traditional lab setting, as well as in the manufacturing/production and lab areas of the plant.

• While performing the duties of this job, the employee is frequently required to talk and/or hear, and/or use hands to handle, or touch objects, tools, or controls. The employee is regularly required to stand, walk, and/or sit and may occasionally be required to reach above shoulders, climb, stoop, kneel, crouch or crawl. Must be able to climb flights of stairs.

• The employee will routinely lift or move up to 25 pounds and occasionally move/push/pull 50 pounds. Please note that there are times where you may need to push or pull up to 100 pounds. Vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

• The physical demands described here 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.

This document describes general information about the position however should not be considered as comprehensive. The company reserves the right to modify job duties or descriptions at any time. This document is not an employment contract.

Family-owned for over 150 years, Masterson Foods has a rich history and reputation as a quality supplier of premium sweet and savory food products. We are a recognized leader in supplying these products, as well as customized manufacturing solutions to the restaurant, packaged ice cream, and contract manufacturing segments of the food industry. Through a process of continuous improvement and renewal, Masterson Foods aims to exceed the expectations of our customers, employees, and community. We are committed to being a good neighbor, an attractive and ethical place to work, and an attentive supplier

Masterson Foods is an equal opportunity employer. All applicants will be considered for employment without attention to age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.