Research & Development Specialist

The Research & Development (R&D) Specialist conducts product development and improvement and process innovation, as well as other R&D activities that may be assigned by the R&D Director. These activities include but are not limited to the design, formulation and commercialization of new products, quality improvement of existing products, process improvement and innovation, and analyses of food materials and finished products.

ESSENTIAL FUNCTIONS:

1. Knowledge of Food Material Properties and Functional Ingredients:
Apply comprehensive knowledge of food material properties, functional ingredients and food additives when developing product formulas and processes and evaluation of alternative ingredients. Conduct continuous research on food properties and new trends in food material science as relevant to the needs of the assigned project.

2. Culinary Techniques: Develop and apply classic and contemporary culinary techniques to product and process specifications, resulting into finished products that meet target product acceptability with consistent quality and sustainability.

3. Food Quality and Safety: Incorporate in-depth knowledge of food quality and safety to product design and development. Apply knowledge of food microbiology and food chemistry in the development of product standards and process parameters relative to food safety. Ensure that quality and safety are built into product design.

4. Formulation and Process Development: Design products that meet the requirements of the company and its customers. Develop formulas and processes for new and improved products. Perform activities relevant to the product development process, which may include but not limited to conceptualization, formulation and prototype evaluation, optimization and standardization, cost calculation, commercial translation and product launch.

5. Food Processing Technology and Commercialization: Effectively translate formulas and processes from lab scale to commercially prepared food products at the manufacturing and store levels using current food processing technology, as may be required. Work directly with internal commissaries and external toll processors and vendors and store operations to ensure that commercial products meet JFC standards.

6. Food Engineering, Plant/Kitchen Design and Food Processing Equipment: Translate knowledge of food engineering, processing technology and product design in the evaluation of selected equipment and tools for successful product application and recommend specifications for such.

7. Food Packaging Properties and Functions: Evaluate and select appropriate food packaging based on knowledge of material properties & functions relative to the product application and recommend specifications for such.

8. Preservation and Shelf Life Principles: Conduct shelf life evaluation of raw materials and finished products to ensure food safety and consistent sensory and nutritional quality of products within standardized storage and shelf life.

9. Methods of Analyses of Food Properties: Conduct variety of applicable microbiological tests and physico-chemical analyses on food products to determine inherent properties and provide analysis of results for further product development and improvement.

10. Sensory Evaluation and Sensometrics: Apply methods of sensory evaluation and sensometrics to support requirements in ensuring consistent product quality and taste superiority.

11. Food Nutrition Fundamentals: Apply knowledge of nutrients in food and food ingredients relative to formulation and process development and improvement.

12. Food Standards, Laws and Regulations: Apply knowledge of federal, state, local and international government and industry regulations pertaining to standards on food safety, nutrition, food preparation and processing in the design and development of food products.

COMMON KEY RESULT AREAS (KRA):
On top of the above essential functions, the R&D Specialist will perform the following key result areas common to all R&D team members:

1. Documentation and Knowledge Management: Ability to record product and process specifications in technical format with accuracy and comprehensive detail for proper record, communication and transfer of information to target recipients.

2. Technical and Best Practice Research: Pursue continuous improvement and innovation of R&D processes and systems through technical and applied research as well as sharing of best practices in the food science and culinary industry.

3. Issue Resolution: Apply R&D expertise in finding solutions to issues and conditions affecting safety, quality and sustainability of food products and processes as needed by the company.

Others
• Collaborate and initiate business meetings with internal support functions and external clients to achieve desired results related to R&D projects.
• Manage significant timelines and deliverables as agreed.
• Perform other job or R&D expertise related assignments in order to develop one’s self and/or share one’s expertise resulting to support work efficiencies.

EDUCATION
• Associate’s Degree or Professional Certification in Food Science, Culinology, Chemistry, Chemical Engineering, or any equivalent related course. Bachelor’s degree preferred.

EXPERIENCE
• At least 1 year of solid work experience in Research & Development (R&D) from manufacturing and/or foodservice industry, or any equivalent combination of education and experience from which comparable knowledge, skills and abilities have been achieved.

• Computer Literacy: Proficient in MS Applications (MS Word, Excel, Powerpoint) and trainable in other software related to food analysis.

The Research & Development (R&D) Specialist conducts product development and improvement and process innovation, as well as other R&D activities that may be assigned by the R&D Director. These activities include but are not limited to the design, formulation and commercialization of new products, quality improvement of existing products, process improvement and innovation, and analyses of food materials and finished products.

ESSENTIAL FUNCTIONS:

1. Knowledge of Food Material Properties and Functional Ingredients:
Apply comprehensive knowledge of food material properties, functional ingredients and food additives when developing product formulas and processes and evaluation of alternative ingredients. Conduct continuous research on food properties and new trends in food material science as relevant to the needs of the assigned project.

2. Culinary Techniques: Develop and apply classic and contemporary culinary techniques to product and process specifications, resulting into finished products that meet target product acceptability with consistent quality and sustainability.

3. Food Quality and Safety: Incorporate in-depth knowledge of food quality and safety to product design and development. Apply knowledge of food microbiology and food chemistry in the development of product standards and process parameters relative to food safety. Ensure that quality and safety are built into product design.

4. Formulation and Process Development: Design products that meet the requirements of the company and its customers. Develop formulas and processes for new and improved products. Perform activities relevant to the product development process, which may include but not limited to conceptualization, formulation and prototype evaluation, optimization and standardization, cost calculation, commercial translation and product launch.

5. Food Processing Technology and Commercialization: Effectively translate formulas and processes from lab scale to commercially prepared food products at the manufacturing and store levels using current food processing technology, as may be required. Work directly with internal commissaries and external toll processors and vendors and store operations to ensure that commercial products meet JFC standards.

6. Food Engineering, Plant/Kitchen Design and Food Processing Equipment: Translate knowledge of food engineering, processing technology and product design in the evaluation of selected equipment and tools for successful product application and recommend specifications for such.

7. Food Packaging Properties and Functions: Evaluate and select appropriate food packaging based on knowledge of material properties & functions relative to the product application and recommend specifications for such.

8. Preservation and Shelf Life Principles: Conduct shelf life evaluation of raw materials and finished products to ensure food safety and consistent sensory and nutritional quality of products within standardized storage and shelf life.

9. Methods of Analyses of Food Properties: Conduct variety of applicable microbiological tests and physico-chemical analyses on food products to determine inherent properties and provide analysis of results for further product development and improvement.

10. Sensory Evaluation and Sensometrics: Apply methods of sensory evaluation and sensometrics to support requirements in ensuring consistent product quality and taste superiority.

11. Food Nutrition Fundamentals: Apply knowledge of nutrients in food and food ingredients relative to formulation and process development and improvement.

12. Food Standards, Laws and Regulations: Apply knowledge of federal, state, local and international government and industry regulations pertaining to standards on food safety, nutrition, food preparation and processing in the design and development of food products.

COMMON KEY RESULT AREAS (KRA):
On top of the above essential functions, the R&D Specialist will perform the following key result areas common to all R&D team members:

1. Documentation and Knowledge Management: Ability to record product and process specifications in technical format with accuracy and comprehensive detail for proper record, communication and transfer of information to target recipients.

2. Technical and Best Practice Research: Pursue continuous improvement and innovation of R&D processes and systems through technical and applied research as well as sharing of best practices in the food science and culinary industry.

3. Issue Resolution: Apply R&D expertise in finding solutions to issues and conditions affecting safety, quality and sustainability of food products and processes as needed by the company.

Others
• Collaborate and initiate business meetings with internal support functions and external clients to achieve desired results related to R&D projects.
• Manage significant timelines and deliverables as agreed.
• Perform other job or R&D expertise related assignments in order to develop one’s self and/or share one’s expertise resulting to support work efficiencies.

EDUCATION
• Associate’s Degree or Professional Certification in Food Science, Culinology, Chemistry, Chemical Engineering, or any equivalent related course. Bachelor’s degree preferred.

EXPERIENCE
• At least 1 year of solid work experience in Research & Development (R&D) from manufacturing and/or foodservice industry, or any equivalent combination of education and experience from which comparable knowledge, skills and abilities have been achieved.

• Computer Literacy: Proficient in MS Applications (MS Word, Excel, Powerpoint) and trainable in other software related to food analysis.