Our client is a leading, rapidly growing contract manufacturing partner for world-renowned food brands, based in Michigan.  They operate 8 manufacturing facilities in the U.S. and Canada where they produce a wide array of frozen and ready-to-eat breakfast products, snacks, frozen meals, confections, and custom dry blends.  They rely on the exceptional leadership, talent, and passion of over 2,400 team members to fuel our growth and “multiply possibilities” for each of our stakeholders.

Position Description and Purpose

Their growth has created an opening for a new Senior Food Scientist on the Research and Development (R&D) team.  In this role, you will play a crucial role in the creation, enhancement, and optimization of snacks and cereal products. You will lead research initiatives, drive innovation, and collaborate with cross-functional teams and customers to develop market-leading food solutions. This role requires a deep understanding of food science principles, extensive experience in product development, and a passion for helping our customers grow their brands through high-quality, safe, and delicious food products.

This is an excellent opportunity for someone who shares our passion for “multiplying possibilities” and wants to be part of a winning team!

ESSENTIAL FUNCTIONS:

  • Research and Innovation: Lead research efforts to identify emerging food trends, ingredients, and technologies. Drive innovation by conceptualizing and developing new product ideas aligned with consumer preferences and market demands. Recommend and advocate new product concepts to take to the next level of product development.
  • Product Development: Oversee all aspects of product development from concept to commercialization. Develop prototypes, conduct sensory evaluations, and refine formulations to meet desired taste, texture, nutritional, and regulatory requirements. Translate concepts into manufacturing friendly products. Conduct pilot plant and production line trials. Provide production start-up support.  Conduct shelf-life testing and sensory evaluations.
  • Recipe Formulation: Develop and optimize product formulations, considering factors such as ingredient functionality, cost, shelf-life stability, and production scalability. Utilize scientific principles to achieve desired product attributes and ensure consistency across batches.
  • Technical Service: Provide technical service support in our customers facilities supporting new product commercialization, current product maintenance, and product trouble shooting efforts. Product emphasis on donuts, cake, and batter type products. 
  • Ingredient Sourcing and Evaluation: Identify and evaluate raw materials and ingredients for use in product formulations. Collaborate with procurement and suppliers to source high-quality ingredients that meet quality, safety, and sustainability standards. Initiate alternate ingredient evaluations.
  • Process Optimization: Optimize manufacturing processes to improve product quality, efficiency, and cost-effectiveness. Collaborate with operations teams to scale up production processes and troubleshoot any issues that arise during manufacturing.
  • Regulatory Compliance: Stay abreast of food safety regulations and ensure product compliance with relevant food laws and standards. Work closely with regulatory affairs teams to navigate regulatory requirements and obtain necessary approvals for product launches.
  • Cross-functional Collaboration: Collaborate with cross-functional teams including marketing, sales, quality assurance, and supply chain to align product development initiatives with business objectives. Communicate effectively and coordinate activities to ensure successful project execution.
  • Project Management: Manage multiple complex projects simultaneously, prioritizing tasks and deadlines effectively. Develop project timelines, track progress, and proactively address any challenges to ensure timely delivery of project milestones.
  • Technical Expertise: Serve as a subject matter expert in food science and product development. Stay updated on industry advancements, scientific research, and technological innovations to drive continuous improvement and innovation in product development processes.
  • Team Leadership and Mentorship: Provide guidance, mentorship, and technical support to junior team members. Help foster a collaborative and innovative work environment, encouraging knowledge sharing and professional development within the R&D team.

EDUCATION & EXPERIENCE:

  • Bachelor’s degree in Food Science, Food Engineering, or related field.
  • Minimum of 5 years of experience in food product development and commercialization in a food manufacturing environment, preferably in bakery products.
  • Experience with Roskam Foods’ product categories preferred including consumer packaged goods (CPG), bakery products, wet goods and coating systems or related product adjacencies.
  • Willing to travel to customer facilities up to 25% of the time.
  • Strong understanding of food chemistry, microbiology, sensory evaluation, and food processing principles.
  • Proficiency in recipe formulation, ingredient functionality, and product optimization.
  • Experience with food regulations, food safety standards, and quality assurance protocols.
  • Excellent project management, communication, and leadership skills.
  • Ability to thrive in a fast-paced, dynamic environment and adapt to changing priorities.
  • Creative problem-solving skills and a passion for innovation in the food industry.
  • Demonstrated ability to successfully lead multiple complex development project simultaneously
  • Excellent analytical and organizational skills.
  • Ability to collaborate and interact with all levels and functional areas (internally and with customers).
  • Knowledgeable in Microsoft Office applications including Word, Excel, PowerPoint, and Outlook.

Our client offers a competitive compensation package including medical, dental and vision benefits, life and disability insurance, and a 401K plan with company match.

For more information, please contact Moira McGrath at OPUS International, Inc. at (954) 428-3888 or moira@foodscience.com