The Senior Food Scientist is responsible for leading the product development process from concept to launch. This role collaborates with internal and external teams to launch products. In addition, this role will interact with National Account customers in helping them understand product chemistry, specification and culinary applications. This product development position primarily focuses on the product development of salad dressings, sauces and dips in the Foodservice R&D area at T. Marzetti.
-Leads technical development of new product launches from bench top to full scale production.
-Works closely with cross functional teams and R&D functions to coordinate and deliver high quality technical solutions that meet the requirements for product innovation, cost reduction and renovation.
-Acquires hands-on experience to become proficient in the plant unit operations and skills required to make all components of finished products; develops technical expertise to apply during scale up and commercialization of products and processes.
-Solves problems in defined situations by designing and running tests in the pilot plant, leading plant trials, documenting findings, analyzing results and documenting research outcomes.
-Identifies and develops product development processes to improve ways of working for the product development function.
- Has ability to translate consumer insights into tangible and desired consumer products.
-Understands flavor profiles and trending flavors in the foodservice and restaurant scene and can show creativity to incorporate these flavors into new sauces and dressings.
-Participates in the discovery and protection of intellectual property, which can be used to drive business growth. Keeps current and brings in possible application with new developments in the field of food science and technology
-Requires higher technical expertise and knowledge of the Marzetti products and brands, trains and mentors other associates on the team, and assists with knowledge transfer and technical training for Associates
-Can assist and support presentations with customers.
-Can work under minimal guidance and direction.
-Bachelor’s Degree in Food Science, Chemical Engineering or related technical field
-Strong knowledge of food science fundamentals and application to the product development process, including ingredients process and interactions
-5-8 years of experience with product development in the food industry
-Has culinary knowledge and capability
-Demonstrated ability to lead technical projects and work effectively in cross functional teams
-Demonstrated capability to manage multiple priorities
-Strong verbal and communication skills
-Flexibility to travel (~20%)
Split time between desk and standing lab work (60/40)
Interact well in close proximity to others
Must be able to lift 35 pounds