Product Development Scientist I

Purpose Statement

Rich Products a $5.5Billion food manufacturing company is looking for a Product Development Scientist I to join our growing R&D this role you will be responsible for new product development product maintenance and product improvement for our desserts category.
In this role you will collaborate with cross functional teams to ensure successful development and commercialization of new products product improvement or cost reductions. You will conduct routine non-routine and complex research and development activities concerned with the chemical biological and/or physical complexity of product formulations in order to develop new products and evaluate and improve the quality of existing products and related processes.
You will successfully partner with others cross-functionally.
This role is based in Missouri City TX with expected travel of 10%.

Key Accountabilities and Outcomes

New Product Development/Product Improvements/Cost reductions(40%)
Prepares prototype products using research lab pilot lab manufacturing facilities and equipment as required.
Administers and coordinates routine assignments small projects or segments of larger projects assisting in defining project objectives organizing and prioritizing tasks and conducting necessary experiments and analyses.
Interfaces frequently with various internal departments (e.g. Marketing Procurement Engineering QA and Operations) and customers in accomplishing project milestones.
Selects and evaluates raw materials for experiments
Sets-up operates and maintains pilot lab and research lab equipment.
Designs and conducts basic shelf life and storage studies including product and package performance evaluations under various conditions.
Demonstrates new and existing products to staff and/or customers.
Performs basic measurements and statistical analysis.
Technical Support (45%)
Presents results of basic experiments and recommendations to various groups both internally and externally.
Orders materials for producing and evaluating basic prototypes
Develops solutions to routine technical problems by applying basic technical knowledge and experience.
Record-keeping: (10%)
Maintains accurate up to date records laboratory notebooks and computer database
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 and Experience

Bachelors Degree in Food Science Food Engineering or related field.
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.
Demonstrated ability to work in a fast paced environment.

Work Environment & Safety Notice
Research and Development laboratories are not food-allergen-free environments. Individuals with severe food allergies should consider this before applying.
Employees may occasionally be exposed to Cleaning-In-Place (CIP) detergents through smell or incidental contact during routine operations.
Exposure to food ingredients chemicals and cleaning agents is expected; appropriate personal protective equipment (PPE) and safety training will be provided to minimize risks.
Work may occur in varying temperature environments including refrigerated and heated areas.

Physical Requirements
Ability to lift and carry up to 50 lbs safely.
Stand for 6 or more hours during the workday with opportunities for sitting.
Regular bending stooping crouching and reaching to access equipment materials and storage areas.
Ability to work in confined spaces and at various heights including occasional climbing of ladders or steps.
Push pull and maneuver carts bins and equipment including heavy items with the assistance of mechanical aids when necessary.
Manual dexterity and fine motor skills for handling small components and operating precision instruments.
Ability to use hand tools and equipment safely and effectively as required for operating various laboratory or production equipment.
Sensory ability to compare and distinguish differences in ingredients materials and products through taste smell touch and visual inspection.
Ability to follow all safety protocols including proper lifting techniques and ergonomic practices.

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