Research and Development Manager, Food Innovation and Product Development

University of Arkansas•Springdale, AR

About The Position

The Food Innovation & Product Development Manager serves as AFIC@MCO’s lead technical resource for food science and technology, food innovation, product development, and commercialization. The position works directly with food entrepreneurs, farmers, startups, and established food businesses to transform concepts into safe, scalable, market-ready products. The manager provides leadership in product formulation, process development, food safety, commercialization planning, and client consulting, bridging product development, manufacturing operations, and client success. The role reports to the Director of Operations and works with AFIC@MCO leadership, processing and business development staff, partners, and external stakeholders. The manager leads new food and beverage product development from concept through commercialization; creates and optimizes formulations; conducts bench-top, pilot-scale, and production-scale trials; evaluates feasibility; and improves existing products for quality, efficiency, scalability, and cost. The role translates formulations into scalable manufacturing processes, supports scale-up and initial production, troubleshoots processing challenges, develops manufacturing specifications and recommendations, and assesses manufacturing feasibility and potential co-packing partners. As the primary technical advisor for product development clients, the manager consults on formulation, ingredients, packaging, food safety, manufacturing, and commercialization strategies. Responsibilities include managing multiple client projects, supporting onboarding and planning, setting expectations, and fostering strong client relationships. The position also supports regulatory and food safety compliance, product testing and validation, shelf-life studies, and coordination with laboratories, process authorities, and regulatory partners. The manager leads and mentors R&D staff, interns, and student employees as applicable; maintains product development procedures and documentation; collaborates across operational, business, Extension, and partner teams; and contributes to service development, grant proposals, technical reports, workshops, and educational programming. The role represents AFIC@MCO at industry and outreach events and provides strategic recommendations on project feasibility, service opportunities, partnerships, and the organization’s food entrepreneurship and regional economic development goals. Success is measured by successful commercialization of client products, client satisfaction and engagement, effective collaboration with operations and processing teams, continuous growth of product development services, and support for local farmers, food entrepreneurs, and the regional food economy. This is a benefits-eligible, regular professional staff position. Salary is commensurate with experience and education.

Requirements

Master’s degree in a related field and at least 4 years of related experience, or a bachelor’s degree in Food Science, Food Technology, Food Engineering, or a closely related field and 8 years of relevant professional experience.
At least 1 year of supervisory or managerial experience.
Experience managing multiple projects and competing priorities.
Strong technical knowledge of food formulation, processing, and commercialization.
Ability to translate complex food science and technology concepts into practical business recommendations.
Excellent project management and organizational skills.
Strong interpersonal, presentation, and consulting abilities.
Ability to assess risk and make sound technical recommendations.
Ability to work independently and collaboratively across technical, operational, and business functions.
Commitment to customer service, innovation, and continuous improvement.
Professional experience may be as a food scientist, food technologist, product developer, process developer, research chef, or in a comparable food-industry technical role.

Nice To Haves

Ph.D. in Food Science or a related field.
At least 5 years of experience in food product development, food manufacturing, commercialization, or a related industry.
Certified Research Chef (CRC), Certified Culinary Scientist (CCS), or similar professional credential.
Better Process Control School certification.
Experience with acidified foods, thermal processing, shelf-life studies, and process validation.
Experience working with food entrepreneurs, startups, incubators, innovation centers, or small-scale manufacturers.
Grant writing, program development, or educational outreach experience.
Bilingual or multilingual skills, particularly Spanish or Marshallese.
Knowledge of food processing, food safety systems, food regulations, and product commercialization.
Strong communication, relationship-building, and client-service skills.

Responsibilities

Lead development of new food and beverage products from concept through commercialization.
Create and optimize formulations for flavor, texture, functionality, stability, shelf life, and manufacturability.
Conduct bench-top, pilot-scale, and production-scale trials; assess feasibility and identify technical challenges.
Improve existing formulations for quality, process efficiency, scalability, and cost optimization.
Evaluate ingredients, packaging, and processing options for commercialization.
Translate formulations into scalable manufacturing processes and support product scale-up through commercial production.
Troubleshoot processing challenges involving thermal processing, viscosity, texture, consistency, yield, and product performance.
Develop manufacturing specifications, processing instructions, and production recommendations.
Collaborate with processing and operations staff during initial production runs and commercialization activities.
Assess manufacturing feasibility and recommend external manufacturing partners or co-packers when appropriate.
Serve as the primary technical advisor for product development clients and consult on formulation, ingredients, packaging, food safety, manufacturing, and commercialization strategies.
Help clients understand technical requirements, timelines, costs, risks, and opportunities.
Scope, prioritize, and manage multiple client projects; support onboarding, project planning, expectation setting, and positive client experiences.
Ensure product formulations comply with applicable food safety and regulatory requirements.
Review ingredient statements, allergen declarations, nutrient analysis, and product claims.
Support shelf-life studies, product testing, process validation, and food safety assessments; coordinate with external laboratories, process authorities, and regulatory partners as needed.
Maintain awareness of current food safety regulations, industry standards, and emerging technologies.
Lead and mentor R&D staff, interns, and student employees, as applicable.
Develop and maintain product development procedures, best practices, and documentation systems.
Collaborate with Operations, Processing, Business Development, Extension, and external partners to deliver client outcomes.
Support development and growth of AFIC@MCO’s product development and commercialization services.
Contribute to grant proposals, technical reports, workshops, and educational programming.
Represent AFIC@MCO at industry events, conferences, partner meetings, and outreach activities.
Evaluate projects for technical feasibility, operational fit, and commercialization potential, and recommend whether AFIC@MCO can support them.
Identify opportunities to expand services, strengthen partnerships, and increase client impact.
Support strategic goals related to food entrepreneurship, value-added agriculture, and regional economic development.