The Food Scientist II functions as the R&D Lead on New Product Development, and Technical Services Projects. They will lead the completion of complex projects from concept through commercialization with limited oversite. They will study and implement methods to improve the characteristics of food; such as flavor, color texture, nutritional value, ingredient functionality, and the physical, chemical and microbiological composition of products. The work will focus on one of our product categories; retorted ready to drink, coffee and tea extracts, roast and ground, with the expectation to cross train on all categories. The work requires interaction with multi-disciplinary groups to innovate, optimize and customize food ingredients and consults directly with sales and customers to meet expectations. Must be capable of training and on-boarding R&D personnel.
Duties and Responsibilities:
Experience and Education