Sr. Food Scientist

Job DetailsJob Location: GRAND RAPIDS, MI 49512Description: The Senior Food Scientist is responsible for applying scientific principles and providing technical expertise to cross-functional teams to develop innovative products from the concept phase through successful commercialization.   Work Environment: This job will utilize the R&D Lab in an office environment to create bench samples/formulations/documentation, while trials and new product start-ups are produced on the production floor.  Food Scientists are expected to spend equal parts in the office as well as the production floor. Occasional travel is required.    Physical Demands: Hearing and speaking to exchange information Dexterity of hands and fingers to operate equipment Reaching overhead, above shoulders and horizontally Bending at the waist, kneeling, sitting, or crouching Ability to walk and stand-up during shift Competencies: Interpersonal Skills: Strong communication skills to interact effectively with customers, regulatory agents, and company employees Data Analysis: Proficiency in analyzing complex data and interpreting results to drive product improvements Innovation: Ability to develop new food products from concept to commercialization. Project Management: Experience in managing projects, including resource planning and execution. Organization: Detailed and comprehensive Documentation and Record keeping   Core Responsibilities: Leading the develop of new products and product improvements in collaboration with customers and cross-functional teams Develop and maintain accurate records related to products, including formulas, production processes, ingredient documentation, and nutritional data. Research & Development Coordinate and execute plant trials and prepare results for review. Collect and maintain analytical and process settings for all R&D products. Create product formulas and customer product specification sheets as it pertains to the finished product. Perform packaging trials for foil film pillow pouches, cases, cartons and displays to ensure proper product to packaging fill. Designs and conduct shelf-life studies, including product and package performance under various conditions and make recommendations for appropriate adjustment in product and/or package development. Collaborate with Quality to develop testing parameters for product specifications. Review production/quality paperwork for all skus to ensure accuracy of formula, vendors, specifications etc. Regulatory Capability to make informed decisions based on data analysis and regulatory requirements Ensure all activities comply with regulatory standards and prepare for audits Collect ingredient documentation for new and existing vendors. Create nutritional panels and ingredients statements through Genesis Software. Review all film proofs to verify NFP’s, Ingredient Statements and Claims are accurate. Complete questionnaires, specification sheets, etc. per customer request.   Customer Relations Assist customers in answering questions pertaining to their products and the manufacturing process. Collect and ship out customer requested samples as requested. Continuous Improvement Complete and/or assist in special projects around the facility as needed to aid in the continuous improvement of the production process, finished products, warehouse handling and storage, purchasing, etc. Provide technical expertise and leadership throughout the product development process. Conduct market analysis to identify consumer needs and trends.   Other: Follow and enforce all OSHA Safety Regulation and Safety Rules. Utilize knowledge and research methods to benchmark materials, planning activities and to drive best practice results  Work towards and support a culture of continuous improvement and work to make business and department improvements wherever possible Responsible for following all food safety policies, procedures and regulatory criteria including Good Manufacturing Practices (GMPs) Participate in Quality and Food Safety Team Meetings QualificationsEducation and Experience: Bachelor’s degree in Food Science, Agriculture, Biology, Microbiology, Nutrition, Chemistry, (or equivalent)  5-7 years of in food science and related fields, preferably in a co-packing environment. In-depth knowledge of FDA regulations, HACCP, SSOP, SOP, GMP requirements, and food safety legislation Strong analytical and problem-solving skills Strong Formulation and Mathematical Skills Comprehensive Sensory Testing’s Requirements Effective communication in English language Strong Microsoft Excel Skills required Excellent communication and interpersonal skills to collaborate with various departments Ability to undertake complex analysis to create information and to interpret data and trends Proficiency in food-related regulatory requirements, statistical quality control, and food microbiology.