Food Scientist Ii

Job Summary: 

Leads the development of projects from concept through implementation.  Manages complex Product Development and Technical Services Projects with limited oversight. Studies methods to improve the quality of food such as flavor, color, texture, nutritional value, ingredient functionality, convenience, physical, chemical, and microbiological composition of products.  Work involves multiple product formats targeted to a diverse customer base, including pediatric, nutritional, protein, recreational, etc.  Is capable of training and onboarding new R&D personnel.  Project work will focus on the Company’s Cultured Products Portfolio 

Duties and Responsibilities: 

• Applies scientific principles in research, development, production technology, packaging, processing, and utilization of ingredients to develop and commercialize new food products, and to improve existing products. 
• Understands and interprets concepts and ideas accurately according to customer requirements and Company manufacturing capabilities, including design of new/improved formulations, testing schedules, prototype development, and verification of final prototype performance in manufacturing. 
• Coordinates trial productions with the production plant, runs tests, prepares, and sends samples of new/improved products within the organization and customers. 
• Designs and conducts shelf-life studies, including product and package performance under various conditions, and makes recommendations for appropriate adjustments in product and/or package 
• Develops QA specifications and technical information for customers 
• May be assigned various customer accounts and projects 
• Other duties may be assigned as needed 

Experience & Education: 

• Masters' Degree Preferred (but not required) in Food Science or related field and 2-5 years of R&D experience performing new product development, creating formulas, and troubleshooting commercial scale processes in the food industry. 
• Experience in Dairy Foods required (Cultured Products) 

Knowledge & Skills - Required: 

• Thorough knowledge of ingredient functionality 
• Experience operating Laboratory and Pilot Plant Equipment 
• Familiarity with troubleshooting Commercial Scale Unit Operations 
• Experience using nutritional software for the development of compliant nutritional information panels. 
• Working knowledge of regulatory procedures and requirements including FDA, USDA, etc. 
• Knowledge of Food Safety principles and systems 

Key Qualities: 

• Self-motivation  
• Teamwork 
• Effective communication 
• Adaptability and agility 
• Project management 
• Good culture fit 

Confidentiality: 

• Food Scientist IIis exposed to confidential customer and product information consistently. A high degree of discretion is required. 

Management Responsibility: 

• This position is an individual contributor and will not require direct supervision of personnel. 

Work Environment: 

• The physical demands/work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
• The employee must be able and fit to work in a food/dairy processing environment. The employee is required to sit, stand, and walk frequently. The employee will occasionally lift and/or move up to 25 lbs. 
• Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus. 

Competencies: 

• Ethics and Values 
• Drive for Results 
• Problem Solving 
• Process Management 
• Functional-Technical Skills 
• Self Knowledge 
• Self Development 
• Informing 
• Timely Decision Making 
• Decision Quality 

Pay: $64,000-$87,000/Year

Upstate Niagara Cooperative, Inc. is committed to equal employment opportunity for all, without regard to race, religion, color, national origin, citizenship, sex, sexual orientation, gender identity, age, veteran status, disability, genetic information, or any other protected characteristic.