Food Scientist at Judge Group

Summary: 

Applies scientific principles inresearch, development, production, technology, quality control, packagingandprocessingof nutritionally designedfoodsanddietary supplements.Conductsbasicnutrition research for thedevelopment of programs to support product utilization.

EssentialDuties andResponsibilities: 

Includethefollowing.Otherduties maybeassigned:

Conductsbenchtopproduct development ofnutritional foodsupplements, takingproduct fromoriginalconcept to completion of manufacturing process.

Developscustomformulaspercustomerspecification.

Researchesand develops nutrition and product parametersfor unique applicationsin newmarket places.

Researchesmethodstosupportdevelopmentof newproduct and programconcepts.

Evaluatesrawmaterialsforfunctionalityandproductquality;followsthevendorapprovalprocess.

Worksindependently/collaborativelywithcontractmanufacturers onformula development, scaleupand throughout the commercialization process.

Learnsnewfoodprocessingmethodsasapplicablebeyondin-housecapabilities.

Compiles new product costanalysis tosupport thecreationofproduct pricing,customer RFPs andquotes.

Contributesinnovativeproductandconceptideasthroughindependentresearchandindustrytrendanalysis.

Providesevaluation andrecommendationsforproductimprovements byaddressing flavor,texture,nutritional value, convenience, composition and cost.

Recommendsspecific ingredients, processes and packaging materials. Provides technical support to current customer base.

Performsmiscellaneousqualitycontrolduties.

Followsall food laws and regulationsfor GoodManufacturingPracticestomaintainproperfoodsafetystandardswhich applytomanufacturing, distributionand saleof allitsproducts.

Performsmiscellaneousdutiesasrequested.

Thisjob hasnosupervisoryresponsibilities.

Qualifications: 

Toperformthis jobsuccessfully,anindividualmustbeabletoperformeachessential duty

satisfactorily.The requirements listed below are representativeof the knowledge, skill, and/or ability required. Reasonableaccommodationsmaybemadeto enableindividualswithdisabilitiestoperformtheessentialfunctions.

Education and/or Experience: 

Bachelor's degree{B.S.)inFoodScience, Nutrition orrelated fieldfromfour­ year college or university and minimum of one tofour years of foodindustry/productdevelopment experience or relevant science equivalent;orequivalent combination ofeducation and experience.