KNOWLEDGE, SKILLS & ABILITIES :

• Strong interpersonal skills and demonstrated ability to work with cross functional teams, internally and externally (e.g. research institutes, representatives of processing and produce industries, suppliers, laboratories, etc.).
• Ability to work independently and as part of a technical team.
• Individual must have strong product development skills in ingredient functionality, material selection, and formulation.
• Candidate must expertly plan and conduct trials, data collection, and interpret results to drive program and technical knowledge forward, developing robust action plans, risk assessments, and contingency planning.
• Demonstrated problem-solving skills (pays attention to details and effort to understand causes instead of just the effects) and creativity for developing innovative solutions and applications.
• Excellent written and oral communication skills with strong emphasis on technical presentations and reports.
• Excellent communication to external partners including customers and vendor network.
• Ability to effectively manage multiple projects under short timelines to produce commercially viable solutions.
• Proven ability to multi-task in a fast-paced environment.
• Strong project management skills, influential savvy, and perseverance.
• Consistently meet deadlines.

EDUCATION AND/OR EXPERIENCE:

• Bachelor’s degree required, advanced degree preferred, in Food Science, Dairy Science or an equivalent science program.
• Minimum 7 years' experience in an industrial or applied research environment in the area of food science and technology, processing, or new product development.
• Demonstrated experience with the experimental design, execution and management of laboratory and Pilot Study trials and data collection.
• Experience with Food Service and QSR is preferred.
• Prior experience with customer interaction is required.
• Prior beverage development and application work is strongly desired.