Food Scientist II Job at Snelling Staffing, Mount Laurel, NJ

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  • Snelling Staffing
  • Mount Laurel, NJ

Job Description

Overview:
A growing, established nutritional company seeks an individual with a degree in food science, nutrition, or a related field and a minimum of four years of hands-on experience. The role involves developing nutritional products and conducting research to support new product and program development, allowing you to see your work progress from concept to production.

Summary:
Applies scientific principles in the research, development, production, technology, quality control, packaging, and processing of nutritionally designed foods and dietary supplements. Conducts basic nutrition research for the development of programs to support product utilization.

Essential Duties and Responsibilities:
- Performs all duties of a Food Scientist I
- Conducts bench-top product development of nutritional food supplements, taking products from concept to completion of the manufacturing process
- Manages multiple projects, meets project goals/deadlines, and executes product launches
- Expands expertise in more complex product development, food processing (e.g., RTD, bars, confections, functional delivery systems), or regulatory areas
- Executes work plans by implementing logical experimentation design, possesses skills to work independently, completes data analysis, interprets findings effectively, and proactively includes contingency plans
- Displays innovative thinking/culinary interest and applies it toward the ideation of new products and concepts
- Possesses strong scientific curiosity and stays abreast of food technology and nutritional research
- Demonstrates strong decision-making skills with a high degree of ownership and professionalism
- Manages responsibilities such as ongoing nutrition database management or serving as a point person organizing the group data and information for new multi-product lines
- Researches and develops nutrition and product parameters for unique applications in new marketplaces
- Researches methods to support the development of new product and program concepts
- Evaluates raw materials and finished product contract manufacturers for product quality and process feasibility
- Works independently or collaboratively with contract manufacturers on formula development, scale-up, and throughout the commercialization process
- Provides evaluation and recommendations for product improvements by addressing flavor, texture, nutritional value, convenience, composition, and cost
- Recommends specific ingredients, processes, and packaging materials
- Provides technical support to the current customer base
- Performs miscellaneous duties as requested
- Follows all food laws and regulations for Good Manufacturing Practices to maintain proper food safety standards applicable to the manufacturing, distribution, and sale of all products

Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

Education and/or Experience:
Bachelor’s degree (B.S.) in Food Science, Nutrition, or a related science field and four to nine years of food industry/product development or relevant science equivalent; or an equivalent combination of education and experience.

Computer Skills:
To perform this job successfully, an individual should have knowledge of Microsoft Word, Microsoft Excel, Genesis software, and TGI.

Other duties may be assigned as required.

Job Tags

Contract work,

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