Sr. Food Scientist

Pulmone•Fullerton, CA

1d•Onsite

About The Position

Pulmuone’s mission is a company that creates a healthy future for people and the earth with wholesome foods. Pulmuone Foods USA brands include Nasoya, Wildwood, Emerald Valley Kitchen, Monterey Gourmet Foods, and Cibo Naturals. Pulmuone’s family of brands provide our consumers a wide variety of delicious products that are inspired by contemporary flavor palates and encourage a healthy and sustainable lifestyle. Visit www.pulmuonefoodsusa.com to learn more about the company and brands. Job responsibilities may include but are not limited to: Manage new product development from concept thru commercialization for Plant based food or ready meal solutions (including sauce) category. Provide product excellence management from co-packing products as assigned. Maintain development and maintenance of QMS for assigned products. Lead process improvement for quality and cost reduction; troubleshoot for product quality and productivity; monitor product quality and improvement of co-packing and import items in the areas needed. Research and identify new materials, suppliers, and co-packers for new projects and existing product lines. Work with vendors, process engineers, food scientists, R&D chefs and marketing specialists to understand available technology and provide ideas, solutions, and alternatives to meet food safety, quality, costs, and customer requirements. Identify prospective co-packers as needed for NPD project assigned, conduct scale-up testing and launch products working cross-functionally. Provide update of progress and status of all formal R&D projects by utilizing project management skill sets in line with NPD process. Maintain awareness of market trends and comparative products from all major retailers/competitors and recommend product development ideas in line with those trends and coordinate interdepartmental activities. Apply a wide range of food science, microbiology and chemistry knowledge to identify the root-causes of product defects and propose preventive actions. Assist with special project assignments as needed.

Requirements

B.S degree in food science/food technology or similar is required.
Minimum 7 years of relevant work experience in a food manufacturing company.
Knowledge and experience working with vendors for new ingredient/alternate supplier sourcing.
Experience in food product development and commercialization, with experience in processing and process flow design.
Proficiency in MS Office and strong verbal and written communication skills
Self-directed with the ability to work independently as well as with cross-functional groups.

Nice To Haves

Plant based food and sauce industrial experience preferred.
Food packaging application experience a plus.
Experience with NPD process a plus.
Bilingual in Korean a plus.

Responsibilities

Manage new product development from concept thru commercialization for Plant based food or ready meal solutions (including sauce) category.
Provide product excellence management from co-packing products as assigned.
Maintain development and maintenance of QMS for assigned products.
Lead process improvement for quality and cost reduction; troubleshoot for product quality and productivity; monitor product quality and improvement of co-packing and import items in the areas needed.
Research and identify new materials, suppliers, and co-packers for new projects and existing product lines.
Work with vendors, process engineers, food scientists, R&D chefs and marketing specialists to understand available technology and provide ideas, solutions, and alternatives to meet food safety, quality, costs, and customer requirements.
Identify prospective co-packers as needed for NPD project assigned, conduct scale-up testing and launch products working cross-functionally.
Provide update of progress and status of all formal R&D projects by utilizing project management skill sets in line with NPD process.
Maintain awareness of market trends and comparative products from all major retailers/competitors and recommend product development ideas in line with those trends and coordinate interdepartmental activities.
Apply a wide range of food science, microbiology and chemistry knowledge to identify the root-causes of product defects and propose preventive actions.
Assist with special project assignments as needed.