• Select suitable raw rice for commercialization and standardize & manage its qualities
• Select grain or grain combinations that are most preferred by US consumers and develop formulas for the products
• Develop a manufacturing process to ensure the stability and safety of the shelf-stable, ready-to-serve rice and ready-meal products and apply it to actual production sites
• Establish and apply production process conditions for each grain to achieve the target quality
• Analyze the cost structure of the developed and developing products
• Plan and conduct tests to calculate the shelf-life of developed products
• Executes multiple projects simultaneously to defined department standards, using accurate project management techniques including Initiation, Planning, Execution, Monitoring and Control, and Closure
• Engages and communicates progress to partners
• Handling of food and pharmaceutical products, process improvement and temperature-sensitive management
• Data Handling, including downloading, data conditioning and database setup
• Participates in sales-related activities concerning Professional Services, Food and Life Sciences project work including writing proposals and presenting technical information
• Supports the execution of Life Sciences projects

Skills: Raw Rice Selection, Product Formulation, Manufacturing Process Development, Production Process Optimization, Cost Analysis, Shelf-Life Testing, Project Management, Data Handling

• Conducts basic research and assists in new product research and development of bakery products.
• Evaluates and recommends alternate ingredients used in existing products.
• Inputs data and/or prepares information needed for theoretical nutritionals.
• Conducts shelf life studies on new products.
• Responsible for sensory evaluations for new and existing product items.
• Develops and creates specification sheets for all new products.
• Reviews labels and film for accuracy and ensures that appropriate approvals are complete.
• Assists in product development projects
• Develop Nutritional facts panel utilizing Genesis R&D SQL
• Responsible for the lab equipment
• Developing recipes based on the business’s requirement to meet desired cost, taste and nutrients.
• Testing the latest innovation in equipment, packaging and production techniques

Skills: Product Research, Ingredient Evaluation, Nutritional Analysis, Shelf-Life Studies, Sensory Evaluation, Specification Development, Label Review, Recipe Development

• Provide technical expertise and leadership to internal and external customers
• Document and record project results
• Support sales efforts by instructing customers and distributors on the usage and selection of ingredients for formulations
• Work with Foodservice, Domestic and International customers and distributors
• Develop new formulations to showcase ingredients
• Facilitate product improvements or enhancements in customer formulations
• Provide introductory presentations, open houses and training seminars to customers and distributors
• Organize and prepare samples and demonstrations for trade shows
• Support new product development efforts from the screening of products to the usage development
• Provide input on marketing materials
• Training, launch and QC of menu items
• Support the QA processes
• Market research including testing new restaurants and travel

Skills: Technical Expertise, Project Documentation, Sales Support, Customer Relations, Formulation Development, Product Improvement, Training & Presentations, Market Research

• Executes product development projects including formulation development, bench top testing, sensory evaluation, obtaining and evaluating new raw materials (ingredients), documenting all testing undertaken within the project and the results (both internal and customer testing/evaluations).
• Designs, develops and commercializes new formulations and/or reformulations of existing products according to the project brief that will include product formulations with food safety, regulatory, operational feasibility and cost effectiveness. 
• Partner with QA, Operations and Procurement peers to execute the development and commercialization of new formulations and/or reformulations, including cost savings initiatives.
• Plan factory trials, ordering ingredients and packaging, and organizing and sending customer sales samples.
• Completes accurate documentation of formulas at all stages of development. 
• Development and maintenance of Ingredient Specifications, Ingredient Supplier Approval Initiation and New Material Item Set Up with QA and Procurement.
• Works with Regulatory to support Supplier and Internal Ingredient Breakdown, USDA and/or FDA Claims Substantiation and Approval, Nutrition Fact Panels, SOI Compliance for product labeling, distribution and manufacturing processes. 
• Develop information for and issue product specifications, ingredient specifications, in-process control points and testing requirements.
• Lead for technical expertise on cross-functional project teams and technical oversight of internal and external manufacturing start-ups and ongoing technical service.
• Identifies and resolves technical conflicts, including resources, to ensure projects meet business expectations
• Conduct all activities in compliance with established safety standards and Good Manufacturing Practices (GMP).

Skills: Product Development, Formulation Design, Sensory Evaluation, Ingredient Sourcing, Documentation, Factory Trials, Regulatory Compliance, Technical Leadership

• Collaborate with Production staff for quality, safety, labelling, production, handling, and distribution of cashew.
• Audit suppliers or manage internal audits.
• Deal with any customer complaint investigations or product issues.
• Undertake long-term projects with other departments, such as reducing waste by improving efficiency.
• Ensure that food-processing areas comply with government regulations and meet standards for hygiene, sanitation and quality management.
• Support new product development and/or processes based on consumer feedback.
• Research products, markets, and technology to improve existing brand/product offerings.
• Ensuring accurate information across all platforms relevant to the food business, including recipe management software, company website, customer label information, and cross-referencing the platforms
• Developing accurate nutritional panels for products including cooked and raw products, and explaining the results in a coherent manner
• Inputting accurate allergen information and batch dates on final products and including them in other customer-facing information
• Working with the food/IT team to trial and implement new recipe management software for the business
• Working with the food team to ensure new product development is effectively translated to kitchen production
• Researching and reporting on industry developments in food production, packaging, and standards

Skills: Quality Assurance, Supplier Audits, Customer Complaint Resolution, Process Improvement, Regulatory Compliance, Product Development, Recipe Management, Nutritional Analysis

• Strong verbal and written communication skills
• Ability to independently manage multiple projects at the same time
• Command of Word, Excel and PowerPoint
• Knowledge of lab techniques and familiarity with the lab environment
• Ability to work closely with a manager by communicating ongoing progress updates
• Ability to work in a team environment and be self-directed at times
• Ability to handle multiple projects
• Excellent presentation skills
• Able to confidently present and communicate in English and happy to visit clients
• Knowledge of retailer standards.

Qualifications: BA in Food Science with 4 years of Experience

• Experience in product development and quality control
• Able to work independently and as a team member
• Good leadership and interpersonal skills
• Good time management and project management skills
• Excellent attention to detail, be well organised, have good communication skills and be IT literate.
• Excellent planning and organisational skills
• Ability to communicate effectively at all levels
• Ability to work under short deadlines and attention to detail
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced, deadline-driven environment

Qualifications: BS in Food Technology with 3 years of Experience

• Expert understanding of FDA and USDA labeling guidelines for seasonings
• Experience with application technologies in the Savory category
• Able to develop commercially viable seasonings that meet customer requirements relative to profile, performance, ingredient restrictions and cost
• Proficient in project management systems and the MS Office Suite
• Knowledge of spices, food ingredients, equipment, and processing
• Able to work in a fast paced, project-driven environment
• Able to independently manage and prioritize workload and adhere to deadlines
• Excellent communication and interpersonal skills including personnel management
• Ability to multitask and handle shifting priorities
• Comfort with standard data acquisition tools (thermometers, texture analyzer, photo capture, etc.)

Qualifications: BA in Chemistry with 4 years of Experience

• Strong time management, planning and data analysis skills with the ability to problem solve independently
• Proficient in Microsoft Office (Word, Excel, PowerPoint, Outlook)
• Strong written and verbal communication skills, with the ability to communicate at all levels within the organization and externally (customers, suppliers)
• Ability to learn business, be a team player and enjoy working in a fast-paced, team-oriented environment
• Knowledge of consumer trends in ingredients and nutrition
• Ability to work effectively with cross-functional teams
• Ability to document investigations, testing and lab procedures accurately
• Ability to create, conduct rapid prototyping, development and commercialization of ideas
• Ability to follow written and scientific procedures and troubleshoot production problems within the context of written guidelines or directives.
• Analytical and problem-solving skills

Qualifications: BS in Microbiology with 3 years of Experience

• Effective written and verbal communication skills
• Strong time management, planning and organizational skills
• High level of accuracy and attention to detail
• Knowledge of Food Safety - FSMA, HACCP, GMPs, etc.
• Knowledge of regulatory compliance for nutritional labeling
• Knowledge of Federal Regulations (FDA, CFIA)
• Experience with Genesis or other nutritional labeling software
• Experience with Product Vision
• Ability and willingness to work in a lab environment including basic physical labor
• Proficiency with computers and MS Office tools in particular

Qualifications: BA in Nutritional Science with 2 years of Experience