MINIMAL REQUIRED WORK EXPERIENCE

3 years

MINIMAL EDUCATION LEVEL REQUIRED

Bachelor’s Degree

KEY TECHNICAL SKILLS AND KNOWLEDGE REQUIREMENTS

• Bachelor’s degree in Food Science, Food Technology, or a related discipline, or a Culinary degree with proven experience in an industrial culinary environment.
• 3 years + of R&D/Product Development experience in a food production facility.
• Culinary degree and/or experience are a plus.
• Willingness and ability to travel internationally (approximately 20–35%).
• Adaptable and able to work on multiple projects each day.
• Oral and written communication skills in English and French (Quebec)

KEY PERSONAL SKILLS AND ATTITUDES

• Good autonomy, initiative, and time management skills
• Ability to work collaboratively with cross-functional teams.
• Willingness to travel as required.
• Ability to work in a highly international team

• Execute assigned Applied R&D projects working in collaboration with Applied R&D global team members as well as external partners.
• Engages in hands-on tasks that involve practical applications of scientific and culinary skills.
• Generate innovative ideas for new culinary formulations, ready-to-demo products, customer-oriented solutions.
• Engage in prototype creation and culinary demonstration development for the international market, including ingredient procurement, recipe development, process optimization, final product specification, prototyping, and benchmarking against competitors.
• Organize and conduct sensory panels to evaluate developed products and prototypes.
• Benchtop culinary samples making.
• Assist the sample centers with shipping culinary demo samples and corresponding marketing materials.
• Support the sales team by executing the preparation and presentation of products or culinary demonstrations for strategic internal/external presentations.
• Serve as a technical expert on ingredient properties, functionality, and regulatory requirements.
• Support the Innovation team by executing new products development and evaluations.
• Support the scaling up and industrialization of new products.
• Foster a collaborative environment by partnering with a cross-functional team, including marketing, sales, and regulatory affairs to ensure effective product development and culinary innovations.
• Stay updated on the latest culinary and technological trends, both locally and globally, through customer visits, attendance at food exhibitions, and by reading industry publications and market reports.