<p>The Associate Food Technologist role will support the development of new products and processes, evaluate and improve the quality of existing products and review their current processes for optimization. The Associate Food Technologist will support R&D, quality, operations, procurement and technical services with projects related to product and process improvement. This entry level position is an amazing opportunity to work in a newly built test kitchen with lots of room for growth.</p> <p>The R&D department's internal customers are Sales, Marketing, Procurement & Manufacturing. Marketing and R&D work together in the development of Mezzetta's food products. Both departments often work hand in hand to develop a product that will be predictive of its success in the market. Manufacturing is the department's most important customer. R&D, in this regard, seeks to refine and improve existing manufacturing processes, or to develop new and better ways of making the product. With input from manufacturing, R&D has the potential to reduce costs and increase production efficiency.</p> <p>Responsibilities</p> <ul> <li>Develop new products and existing product reformulations, from initial concepts to commercialization. </li><li>Complete supplemental product analytical and sensory testing. </li><li>Provide technical support to R&D on product improvements and collaborate with operations on test runs in production to emulate approved kitchen samples. </li><li>Maintain accuracy of formulations, processes, BOM's and product specifications. </li><li>Approve new ingredients and suppliers by collaborating with procurement, R&D and QA. </li><li>Conduct research to evaluate the shelf life of new or existing products or test new materials. </li><li>Conduct routine product cuttings and competitive cuttings per schedule with sensory panel. </li><li>Create and ensure accuracy of nutrition facts panels and ingredient declarations for new and/or reformulated products. </li><li>Assess production processes and make recommendations for improvements that are looking to reduce waste or cost or increase quality or profitability. </li><li>Plan and conduct research activities that evaluate new or revised products, ingredients, or formulations for taste, texture, and shelf stability. </li><li>Adjust formulations based on product specifications for production. </li><li>Create and ensure accuracy of nutrition facts panels and ingredient declarations for new and/or reformulated products. </li><li>File for certifications such as Non-GMO, Kosher, Gluten-free, Vegan, etc. </li><li>SQF support. </li><li>Bills of Material Management, maintaining accuracy of formulations, processes and product specifications. </li></ul> <p>Qualifications</p> <ul> <li>Bachelor's degree in Food Science or related sciences </li><li>Minimum 1-2 years experience in the food industry or related field </li><li>Proficient in Excel, Word, and statistical analysis </li><li>Excellent communicator both written and verbal </li><li>Project leader </li><li>Analyzing information </li><li>Product Improvement </li><li>Multitasking/Dealing with complexity </li><li>Reporting research results </li><li>Promoting Process improvement </li><li>Problem solving </li><li>Technical understanding </li></ul>