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Product Technician - Food Science
Ref No.: 18-00846
Location: Louisville, Colorado
Position Type:Contract
Start Date: 06/11/2018
We are currently seeking a Food Science/Product Technician to provide general technical (Food Science) and computer (specifications) support to 3 developers who will be covering projects during extended leave. Support small scale projects assigned as needed. Projects will be in the Dairy Milk and Cheese areas. Work in a food creations laboratory and pilot plant setting will be required.

This is a technically-focused position within the Research & Innovation organization. The incumbent is responsible for researching and developing ingredient, product, and process innovation and commercialization in plant-based food and beverage product categories. Specifically, this position would be highly focused on plant-based beverages but have the ability to work on other product categories. Primary responsibilities developing product formulas, processing procedures and product/raw materials specification for new product innovation, product reformulation and line extension of existing product offerings.

RESPONSIBILITIES:
  1. Foster potential new product innovation with an emphasis on establishing points of difference versus competitors, clean label, food safety/quality, high nutrition/health/wellness, creativity, and passion for food.
  2. Plan and execute the development of prototype products & processes in lab, pilot plant and at production facilities. Maintain stringent technical and experiment documentation.
  3. Activate supplier relationships to secure the necessary ingredients that align with company standards.
  4. Deliver trusted science through appropriate research and development, statistical methods, and technical reporting.
  5. Leverage sensory and consumer testing insights to create great-tasting, high-performing products that delight consumers and are superior to the competitive set.
  6. Ensure all developed products meet internal and external guidelines for nutrition, regulatory affairs, food labeling and 3rd party certifications.
  7. Own the commercialization of products from ideation through scale-up and retail launch. Work with, and provide technical product leadership to, cross-functional teams including but not limited to Marketing, Sales, Business Development, Operations, Finance, Engineering, and Quality Assurance.
  8. Understand and apply trends and technologies to enable the development of next generation of products in new and adjacent plant-based food categories.
  9. Develop and execute IP strategies where applicable.
  10. All other duties as assigned.

Preferred Candidate Qualifications:
Education and Experience:
  1. The following combination of education and experience is required for this position.
    1. Bachelor's degree in food science, engineering, nutrition, or closely related field with at least 4 years of relevant progressive experience
    2. Master's degree in food science, engineering, nutrition, or closely related field with at least 2 years of relevant progressive experience
    3. PhD degree in in food science, engineering, nutrition, or closely related field with at least 1 years of relevant progressive experience
  2. Demonstrated product design and commercialization capabilities with successful in-market food products with meaningful points of difference, and deliver against increasing consumer expectations on clean, pure, and simple ingredients is required.
  3. Prior experience working with plant-based foods is preferred, especially beverages.

Knowledge, Skills and Abilities:
  1. Highly skilled in empirical scientific approach in design, development, and experimental analysis through to reporting
  2. Passionate about creating, rapid prototyping, development and commercialization of ideas
  3. Articulate in sensory and consumer testing methodologies
  4. Experience in design-thinking and applying creativity to technical challenges
  5. Ability to create great tasting, consumer delighting plant-based foods and beverages
  6. Experience with food safety, HACCP, and quality regulations and programs required
  7. Working knowledge of the Code of Federal Regulations required
  8. Working knowledge of non-gmo and organic ingredients and regulations preferred
  9. Skilled in consumer trends in ingredients and nutrition
  10. Demonstrated analytical and problem-solving skills
  11. Solid project management skills and proven ability to work with cross-functional teams
  12. Ability to assess project technical feasibility and articulating results with non-technical audiences
  13. Ability to work with limited supervision as well as in a team
  14. Strong time management capabilities
  15. Must be willing to travel up to 30%
  16. Ability to safely work in a variety of environments including office, laboratory, and/or manufacturing plant settings where occupational noise and other hazards may exist. Position requires moderate lifting of up to 25 pounds and occasional lifting above 25 pounds