Location: Chicago Illinois
Seeking an energetic and results oriented R&D Scientist to provide effective and functional technical support and leadership within the current R&D organization. The R&D Scientist will provide data based technical leadership for product development, utilizing standard best practices and procedures with hands on scale up and commercialization support. You will team with cross functional disciplines to accomplish your project goals.
Job Responsibilities Duties:
Provide direction and leadership for process design, new equipment testing protocol and sensory and product testing for new products and new processes.
Capture and analyze key process data to determine and communicate key process variables and execute corrective action steps.
Effectively present new products and technical support to customers.
Ability to manage multiple projects simultaneously.
Maintains knowledge of USDA and FDA regulations.
Identifies, implements, formulates and executes cost savings opportunities independently from within a cross functional team.
Write specification sheets for existing and new ingredients.
Develop an effective relationship and work closely with Operations, Manufacturing, Sales, and customers.
Develop commercially successful and innovative new products.
Prepares test plans, documentation, and technical reports for the technical community.
Develop a network of outside contacts such as vendors, customers, and consultants.
Knowledge and Experience with Design of Experiment (DOE) techniques.
Knowledge and Experience with Six Sigma a plus.
Requires a minimum of two years of experience in the food manufacturing or the nutritional supplements industry.
This ingredient developer will serve as a Principal Scientist and key project leader in the Product Development Group. This team is composed of a diverse group of experienced scientists with skills in engineering, food science, materials science, chemistry, engineering, food science & sensory analysis.
Requires a four year college or university degree or its equivalent in Food Science, Food Engineering, or other relevant science degree.
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