Research & Development Food Science Director

Title: Research & Development Food Science Director

Location: San Antonio, Texas

About the position

Seeking a highly motivated individual to lead Food Research and Development projects to meet client expectations and support cost saving initiatives through ingredient, product and process optimization. This individual should possess the demeanor to work cross functionally (Sales, Operations, Purchasing, Engineering, Quality, etc.) within the organization for product development and support, and externally to support clients and stakeholders.

Duties and Responsibilities

• Conceptualize bakery products (breads, cakes, cookies, bagels, laminated pastries, and extruded and/or sheeted bars.
• Formulate new products to meet customer expectation on nutritional profile, shelf-life requirements, ingredient statement and product attributes.
• Make and ship professional lab samples of conceptualized ideas and/or formulated new products.
• Work with Operations and Engineering to develop and document the process for the commercialization of new products to include leading plant trials/pilot/launches. Proven track record of successfully launching new products leading to business growth.
• Develop and/or update finished product and process specifications for usage by internal and external customers.
• Serve as a technical expert to business channel managers/be available to share technical information about ingredient functionality.
• Excellent project management skills, ability to prioritize tasks, meet deadlines, manage multiple projects simultaneously.
• Design nutrition labels (NLEA panel and ingredient statement) and 100 gram reports utilizing Genesis.
• Problem solve challenges related to product development, production and product quality. Ability to translate research into problem solving solutions.
• Conduct, record, analyze and summarize research data and document extended shelf life studies.
• Collaborate with purchasing team, suppliers and vendors to source high quality ingredients and materials for a competitive price for food production.
• Adhere to our organizations quality standards and other safety regulations.

Qualifications

• BS in Food Science or Food Technology
• Proficient in MS Office, Excel and Genesis
• 10 years experience in food science, product development or bakery/pastry.
• Formal sensory evaluation training.
• Certifications in food safety, such as HACCP are advantageous.
• Proficiency in using baking utensils/tools, laboratory equipment and conducting scientific experiments.

Knowledge, Skills & Abilities

• Strong knowledge of extended shelf-life formulations, food science principles and food chemistry microbiology.
• Proven knowledge and understanding of ingredient types, functionality, grades used in baked goods and grades used in government regulated products.
• Ability to maintain records of formula spreadsheets, process and results.
• Knowledge of FDA regulations, HACCP and GMP’s.
• Ability to work long hours while standing.
• Must be willing to taste and evaluate food products.
• Good communication skills (verbal and written) with individuals at all levels within the organization and outside the organization.
• Possess detailed project management skills.
• Ability to professionally handle multiple projects simultaneously while addressing aggressive timelines for completion.
• Understanding of costing, profitability, and impact on overall business strategy.
• Willingness and ability to travel overnight and work nights and weekends as necessary.