Sr. Food Technologist Motley Plant

Trident Seafoods•Seattle, WA

3d•Hybrid

About The Position

Trident Seafoods is North America's largest vertically integrated seafood harvesting and processing company. Trident is a privately held, 100 percent USA-owned company with global operations in 6 countries and serves customers in almost 60 countries. Headquartered in Seattle, Washington (USA), Trident employs approximately 7,700 people worldwide each year and partners with over 2,700 independent fishermen and crewmembers in Alaska. Trident catches and processes virtually every commercial species of salmon, whitefish, and crab harvested in the North Pacific and Alaska. The global supply chain also encompasses cultured and wild species sourced from an international network of trusted suppliers. The Senior Food Technologist is a customer-focused and result-driven food scientist, working with world-class food scientists and chefs, specializing in Alaskan Seafood. This role is responsible for R&D (Research & Development) projects in assigned product category, developing new and improved product formulations and processes. Provides expertise and guidance in product development in related areas, shares related work experience and problem-solving ideas. Operates as a project lead, supported by other R&D team members. Collaborates with customers and project stakeholders, promoting clear communication and process, creating clear product development scope to support ideations. Participates in the development and communication of Trident R&D leadership strategy.

Requirements

A minimum of 8 years of experience in food science, manufacturing, or a related field
A bachelor’s degree in food science or a related field; or the equivalent combination of education and years of experience.
General understanding of food laws and regulations
Solid understanding of mathematics, scientific weights, and measurements.
Basic working knowledge of MS Office, PowerPoint, Database Management and other computer applications to access information, analyze data and solve problems.

Nice To Haves

A master’s degree in food science or a related field; or the equivalent combination of education and years of experience.
Strong working knowledge of the scientific methods, ingredients, product formulation and food processing to support best in class development of new, innovative food products.
Strong knowledge of labeling requirements to review nutritional and ingredient statements and recommend changes when required.
Strong working knowledge of product development and commercialization requirements, including cooking instructions validation, shelf-life testing and record keeping.

Responsibilities

Leads end-to-end product development and product renovation projects in the assigned product category providing solutions that leverage our core capabilities.
Manages and develops concept prototypes.
Effectively collaborates with ingredient suppliers on new designs, ingredient improvements, and cost optimizations for R&D driven product categories.
Constantly tracks new functional or other new ingredient options for unique finished product attributes, product improvement and cost reduction opportunities.
Supports and guides other R&D members on innovation and process & product improvement projects.
Contributes to New Product Development (NPD) creative exploration (10% of job scope), creates innovation work plan in the assigned category, execution and follow up.
Leads, initiates, produces, and supplies product samples designed to meet project scope.
Efficiently leads R&D projects in the assigned project category through all the project development stages and commercialization.
Creates R&D specifications and documents all tests (lab and plant trials); compiles and records testing data and charts for ingredient performance, production test information/ summary and on-going projects.
Initiates, performs, and provides guidance in bench top research and evaluation of new ingredients and product formulations, planning lab experiments, shelf-life testing and production trials.
Leads sensory evaluations, product cuttings / presentations to various vendors and customer groups, introducing or re-acquainting them to specific products, ingredient features, benefits, requirements, and application techniques.
Ensures adequate supply of 1st production samples retains and bench control for cook validation, product cuttings, shelf-life tests etc.