Research & Development Innovation Specialist at HACO Culinary

La Puente, California, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Aug, 26

Salary

78000.0

Posted On

04 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Product Development, Food Science, HACCP Analysis, Regulatory Compliance, Sensory Evaluation, Nutritional Analysis, Data Analysis, Statistical Charting, Microsoft Excel, Microsoft PowerPoint, Project Management, Technical Writing, Quality Control, Lab Testing, Formula Development, Interpersonal Communication

Industry

Food and Beverage Manufacturing

Description

Description GENERAL SUMMARY: This is a salaried position at City of Industry, CA that reports to the R&D Manager. Designs & creates innovative products for breakthrough concept developments or alters & improves existing products; use chemistry, microbiology, engineering, & other sciences to study the principle underlying the processing & deterioration of products. Develops specifications & ensures products are produced in compliance with established quality parameters. Supports transition of new products from bench top to production scale. Ensures that new products developed meet all regulatory & customer requirements; follows HACCP steps to ensure product safety & stability. The Research & Development Innovation Specialist keeps abreast of emerging food trends, consumer preferences, and innovations in ingredients or technology to inspire new product ideas. Combines knowledge of food science, technology and consumer trends to create new product profiles that are industry breakthroughs. Research & creates innovative products for new concepts of dressing & sauces that are in trend with consumer preferences; foods that are tastier, healthier, safer or more convenient. Coordinate with customers for needed changes during the development process; provide revisions with sense of urgency to ensure compliance with customer timeline. Ensure that product formulations comply with regulatory & industry standards, studies the microbiological, physical, & chemical properties of finished products & ingredients. Conduct HACCP analysis on new raw materials used for product development as well as new finished products developed. Develop detailed mixing instructions to ensure that products are manufactured optimally & consistently meet the specifications. Improve manufacturing processes to be more efficient, cost-effective, and environmentally friendly without compromising product quality. Conduct lab tests and trials to ensure that food products are safe, stable, and high in quality. This includes sensory evaluation and nutritional analysis. Create nutrition label & ingredient statements in compliance with NLEA (Nutrition Labeling Enforcement Act); ensure compliance with nutrition label claims. Develop product & packaging specifications, including label formats per customer specifications, USDA labeling & standard of identity compliance. Ensure that the checklist for new product development is completed before product launch, emphasis on batch check & packaging specifications. Work with the Mix Deck mixers & helpers during the first 3 productions of new products to ensure that the correct materials are used, validate recipe & mixing instructions. Update mix deck recipe to include new products approved or changes as per SCR to be consistent with ROSS. Complete Private Label Specification as per customer required formats, including completion of customer portal requirements for new products approved or specs up-date. Evaluate raw material substitutes for specs deviation typically due to shortage or supplier issues; validated through actual product application & group sensory. Develop re-work order for complicated products put “On Hold- MRB;” non-compliance that needs actual product application confirmatory test. Evaluate results of competitive product analysis to benchmark GFF products against competition. Travel is needed to support new product launches, customer presentations, attend conferences or for purchases of R&D-related supplies (approx. 20% of the time) Create & submit RFC( for costing), NPSU (for approved products). Shelf-life studies and/or product challenge studies. SOP/SSOP review & development. HACCP risk assessment. Other duties as assigned. Requirements Must have a Degree in Technical Course (Food Science, Chemistry, Microbiology, etc.) or equivalent work experience. 2-3 years’ experience in Research and Product Development position. Skilled in statistical charts & data analysis. Good communication, leadership, & interpersonal skills. Ability to work well with team members & other departments. Strong Math skills, Advanced Excel, spreadsheet, PowerPoint presentations capabilities. DESIRED: Knowledge of manufacturing environment & practices. Dressing & Sauces manufacturing experience Food Processing Technology background Knowledge of CFR/FDA Regulatory Compliance

Responsibilities

Design and develop innovative food products, specifically dressings and sauces, while ensuring compliance with regulatory and quality standards. Manage the transition of products from lab-scale to full production and conduct stability and shelf-life studies.