What are the responsibilities and job description for the Food Science Technician position at NSP?
Position Title
Reports To
Back up Position
Food Science Technician
R&D Manager
R&D Manager
Department
Employment Status
FLSA Status
Drafted Date
Research and Development
Full-time
Non-Exempt
April 2025
POSITION SUMMARY
The Food Science Technician in the Research & Development (R&D) department supports the development, testing, and improvement of food products and processing methods. This role involves conducting experiments, analyzing ingredients, and ensuring that products meet quality, safety, and regulatory standards in a food processing environment.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The essential functions include, but are not limited to the following:
- Assist in the formulation and development of new food products and process improvements.
- Computes moisture or salt content, percentage of ingredients, formulas, or other product factors using mathematical and chemical procedures.
- Prepare product samples for sensory evaluations and consumer testing.
- Document research findings, maintain product development records, and generate reports.
- Oversee line trail, plant trails and first production of new items, working closely with operations and quality teams.
- Ensure compliance with food safety regulations, labeling requirements, and industry standards.
- Maintain equipment for food testing in R&D kitchen.
- Collaborate with cross-functional teams, including Quality Assurance, Production, and Marketing.
- Stay updated on industry trends, new ingredients, and emerging food technologies.
QUALIFICATIONS (Knowledge, Skills, and Experience)
- Associate’s or Bachelor’s degree in Food Science, Chemistry, Biology, or a related field.
- 1 years of experience in a food laboratory, R&D, or food manufacturing setting.
- Familiarity with food processing techniques, sensory evaluation, and quality control.
- Knowledge of regulatory guidelines (FDA, USDA, HACCP, FSMA).
- Strong analytical and problem-solving skills.
- Proficiency in Microsoft Office and laboratory software.
- Effective communication and teamwork abilities.
- Ability to handle multiple projects and meet deadlines.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this position, the employee is regularly required to have a full range of body motion including twisting, bending, reaching outward, pushing, pulling, intensive hand/wrist movement and lifting to meet the NSP minimum required pounds per day which is up to 50 pounds (unassisted). The employee must be able to walk and stand for a significant amount of time on even concrete surfaces, which may at times be slippery due to marinades, water, and other liquids associated with the production process.
Due to noise levels in the work environment, the use of hearing protection is required. The employee must have good, corrected vision to see details at close range or at a distance. The employee will be working in a climate-controlled environment of -40ºF to -45ºF. The employee may be exposed to strong odors such as raw meat and marinades from seasoned meat.
While in the production area, employee is required to wear Personal Protective Equipment (PPE) to include hair and beard nets, rubber soled shoes, smocks, hearing protection and hard hats.
