R&D Technologist

Pepper Source•Van Buren, AR

2d•Onsite

About The Position

Summary The R&D Food Technologist reports to the Vice President of Research & Development; applies academic learning and scientific principles in food research and product development by performing the following duties. Conducts new ingredient and food product research. Develops new sauces, marinades, glazes, batter and breading. Improves product quality or cost by modifying formulation of current products. Performs physical and chemical analyses on ingredients and/or food products. Develops product, process and/or packaging specifications for food products. Studies methods to improve quality of foods such as flavor, color, texture, nutritional value, or physical, chemical, and microbiological composition of foods. Tests new products in the lab and develops processing methods in the pilot plant. Performs product scale-up and new product commissioning. Sets-up operational process conditions and FSQA parameters for production. Conducts operational data analyses to finalize product and process specifications. Pepper Source and its affiliates are equal opportunity employers offering the following benefits: FULL BENEFITS (HEALTH, VISION, DENTAL, LIFE) 401(K)/PROFIT SHARING PAID VACATION/PTO/HOLIDAYS WEEKLY PAY PERIOD / DIRECT DEPOSIT PAYROLL REFERRAL BONUS CONSISTENT GROWTH / RAISE OPPORTUNITIES About Us Pepper Source is a family-owned company that provides custom sauces, seasonings, and dry coating systems to all of the major poultry companies in the United States as well as the frozen food, meat, and food service industries. We develop and manufacture custom flavor profiles that meet our customers’ specific needs. Our process takes innovation and extensive knowledge of the food industry

Requirements

Education B.S. or M.S. in food science or relevant science degree from four-year college or university; previous food industry work experience, food laboratory work experience, and/or training preferable.
Skills & Competencies Functional knowledge – Strong food science and processing fundamentals.
Quality – Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance.
Problem Solving – Identifies and resolves problems in a timely manner.
Teamwork – Balances team and individual responsibilities.
Communication – Listens and follows direction. Writes clearly and informatively.
While performing the duties of the above job, an employee is regularly required to work with food ingredients containing common allergens.

Responsibilities

Conducts new ingredient and food product research.
Develops new sauces, marinades, glazes, batter and breading.
Improves product quality or cost by modifying formulation of current products.
Performs physical and chemical analyses on ingredients and/or food products.
Develops product, process and/or packaging specifications for food products.
Studies methods to improve quality of foods such as flavor, color, texture, nutritional value, or physical, chemical, and microbiological composition of foods.
Tests new products in the lab and develops processing methods in the pilot plant.
Performs product scale-up and new product commissioning.
Sets-up operational process conditions and FSQA parameters for production.
Conducts operational data analyses to finalize product and process specifications.