Food Scientist

Hlf 2023•Portsmouth, NH

5d•Hybrid

About The Position

The Food Scientist is a leading member of the Product Development and a cross- functional team responsible for delivering the initiatives, business plan, and objectives of High Liner Foods Inc. The Food Scientist applies scientific, culinary and engineering principles in research & development, production technology, quality control, processing and utilization of ingredients to design, develop and produce new and/or improved products. The Food Scientist is a Research & Development Subject Matter Expert for the organization and acts as a mentorship/coaching/training role within the PD Department. This position plays a major role in leading the creation of new products and therefore plays an important part in supporting HLF’s overall strategic goals.

Requirements

Minimum 5 years of experience and a B.S. in Food Science or related degree
Experience in coaching and mentoring
Able to handle multiple projects in a fast-paced environment.
Excellent time management skills.
Excellent interpersonal and communication skills
Self- Motivated; Able to work with little supervision, eagerness to learn and grow.
Proficient in MS Office

Nice To Haves

Seafood and Value-Added Coating Knowledge is a plus.
Culinary training is a plus.
Knowledge of Sensory testing an asset.

Responsibilities

Lead new product development and product optimization through the HLF project management system, including formulation, testing, sensory evaluation, specifications, cooking instructions and shelf-life studies.
Collaborate with Sales, Marketing and customers to define project requirements and deliver products aligned with customer expectations, cost targets and quality standards.
Leverage vendor relationships and ingredient expertise to support product development, product optimization and new ingredient opportunities.
Coordinate, design and execute line tests, first production runs and commercialization activities through the stage-gate process.
Provide technical expertise to internal and external customers as a subject matter expert on ingredients, food manufacturing processes and equipment.
Lead cross-functional problem solving and continuous improvement initiatives to address quality issues, raw material substitutions, productivity improvements and cost savings.
Ensure accurate laboratory and project documentation, report project status and issues, and recommend R&D process improvements that improve efficiency and profitability.
Develop and deliver SOP training, lead R&D meetings and training sessions, and mentor or coach R&D team members and cross-functional partners.