Research Development Regulatory Associate

Summary: The research & Development regulatory Associate II directly assists the manager of R&D performs under general supervision to work in specialized processed food development. This requires product development training, related experience, as well as skills and regulatory knowledge. This role works cross-functionally in new product development and maintaining approved products that are related with labeling, FDA regulations and package design 

Responsibilities: 

Basic (May perform some or all of these duties as needed)

• Checks, inspects and confirms designs compared with new or current ones
• Creates nutrition facts table with calculating program/lab data
• Creates ingredient list for new or current products 
• Maintains and updates the information of formula, raw material and product sales
• Prepares/mixes soups in lab scale
• Supports test of noodle production and analyzes noodle for pH, sodium, moisture etc.
• Performs desk work such as creating tables, data entry, copying/scanning documents, taking and making phone calls to/from outside vendors
• Orders and inventories ingredients, flavors, material, office supplies and store appropriately 
• Samples product (noodle, soup broth, garnish etc.)
• Makes/prepares/organizes samples
• Assists with cooking and washing up afterwards (cookware, dishes, etc.) 
• Manages, send/received goods from/to other plant, suppliers and outside laboratories

Applied:

• Understand food regulations (especially FDA code of federal regulation) and shares this information
• Negotiate on regulations and designs with purchasing dept, product integrity dept, sales dept, production dept, design consultant and designers 
• Understands, researchers foreign food regulations, talks managers at the foreign site of work, and requests them to make sure the consultant opinion on foreign regulations 
• Designs products and executes experiments to ensure stability and success criteria for all aspects of the product (flavor, color , and texture, nutritional content, etc,) are guaranteed throughout the shelf life of the products 
• Identifies and implements creative and practical applications and modifications of ingredients, formulas
• Works closely with current suppliers and finds new suppliers as required to achieve an enticing comprehensive range to the highest standard and the right cost price 
• Creates and maintains written specifications for all new formulas, ingredients and materials, assists with approval process of new suppliers or ingredients and communicates to suppliers
• Validates shelf life parameters are met 
• Studies and analyzes other companies products 
• Summarizes and reports project with concerned with to supervisor timely
• Reads, understands, keeps current on relevant 
• May develop products based on self initiative

Qualification and Requirements:  

• Able to read and understand government regulations regarding our product/industry 
• Has strong passion for food, restaurant and food industry. Culinary background desirable
• Able to speak, read, and write English very fluently 
• Able to perform sensory evaluation and consume products that contain meat, poultry, fish, and all major allergens and protein sources (dairy, soy, wheat, corn, peanut)
• Able to communicate effectively by oral and written means at all organizational levels and externally
• Solid knowledge of Microsoft Excel. Word, and Outlook  

Education:

High School diploma required. College coursework desirable

Physical Demands:

Works in an office and industrial environment and must  be able to walk and stand for long periods of time