Food Scientist

6 months- must sit in Louisville 100% of the time.
POSITION DESCRIPTION:
This is a technically focused position within the Research & Innovation organization. The incumbent is responsible for researching and developing ingredients, products, and processing innovation and commercialization in plant-based food and beverage product categories. Specifically, this position would be highly focused on plant-based beverages. Primary responsibilities developing product formulas, processing procedures and product/raw materials specification for product renovation, superior value, cost-out, and line extension of existing product offerings.
RESPONSIBILITIES:

• Plan and execute the development of prototype products & processes in lab, pilot plant and at manufacturing scale. Maintain rigorous technical and experiment documentation. Lead & manage technical learning plans and R&I timelines.
• Activate supplier relationships to secure the necessary ingredients that align with company standards.
• Deliver trusted science through appropriate research and development, statistical methods, and technical reporting.
• Leverage sensory and consumer testing insights to create great-tasting, high-performing products that delight consumers and are superior to the competitive set.
• Ensure all developed products meet internal and external guidelines for nutrition, regulatory affairs, food labeling and 3rd party certifications.
• 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.
• Understand and apply trends and technologies to enable the development of next generation of products in new and adjacent plant-based food categories.
• Develop and execute IP strategies where applicable.
• All other duties as assigned.

Preferred Candidate Qualifications:
Education and Experience:

• The following combination of education and experience is required for this position.
  • Bachelor's degree in food science, engineering, nutrition, or closely related field with at least 10 years of relevant progressive experience
  • Master's degree in food science, engineering, nutrition, or closely related field with at least 8 years of relevant progressive experience
  • PhD degree in in food science, engineering, nutrition, or closely related field with at least 4 years of relevant progressive experience

• 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.
• Prior experience working with plant-based foods is preferred, especially beverages.

Knowledge, Skills and Abilities:

• Highly skilled in empirical scientific approach in design, development, and experimental analysis through to reporting
• Experience with Microsoft Project, building and maintaining timelines. PMP Certification a plus.
• Passionate about creating, rapid prototyping, development and commercialization of ideas
• Articulate in sensory and consumer testing methodologies
• Experience in design-thinking and applying creativity to technical challenges
• Ability to create great tasting, consumer delighting plant-based foods and beverages
• Experience with food safety, HACCP, and quality regulations and programs required
• Working knowledge of the Code of Federal Regulations required
• Working knowledge of non-gmo and organic ingredients and regulations preferred
• Skilled in consumer trends in ingredients and nutrition
• Demonstrated analytical and problem-solving skills
• Solid project management skills and proven ability to work with cross-functional teams
• Ability to assess project technical feasibility and articulating results with non-technical audiences
• Ability to work with limited supervision as well as in a team
• Strong time management capabilities
• Must be willing to travel up to 30%
• 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