Scientist R&D

Nellson LLC; Canada; Hybrid; CAD 70,000 - 80,000; Full time

Benefits offered by this job

Restaurant d'entreprise

Indemnités de stage/alternance

Job summary

Nelson Canada, a leader in the creation and manufacture of nutritional bars and snacks, is seeking a Research and Development Scientist for its Lachine plant to drive new product development projects with a focus on innovative concepts and ingredient applications.

Under the supervision of the R&D Manager, you will oversee execution, monitoring, and transitions to production, collaborating with suppliers and clients, and ensuring documentation and regulatory compliance.

Qualifications

• Academic background in food science or related field.
• 5–7 years of experience in Research and Development.
• Fluent in French and English with strong communication skills.
• Experience conducting plant trials / process validation testing.

Responsibilities

• Manage development projects to create or improve products and transfers to production.
• Liaise with suppliers for new ingredients and information requests.
• Interact with clients to track project progress and requests.
• Ensure proper internal information transfer across departments.
• Plan and prioritize tasks to meet deadlines and customer expectations.
• Prepare technical documentation compliant with regulatory requirements.
• Explore new product concepts and evaluate ingredients and applications.
• Assist in transitioning new products to commercialization (plant trials).
• Draft scientific reports documenting findings and results.

Skills

Attention to detail

Curiosity

Initiative

Team player

Problem solving

Bilingual FR/EN

Autonomy

Organization

Plant trials

Food science basics

Education

DEC or University Degree in food science

Job description

Salary Range: $70,000.00 To $80,000.00 Annually

Nelson Canada, a leader in the creation and manufacture of nutritional bars and snacks, is looking for a candidate to fill a position in its Research and Development department at its Lachine plant as: “Research and Development Scientist”.

DESCRIPTION:

Under the supervision of the Research and Development Manager, the incumbent of the position sees to the implementation, execution, monitoring of new product development projects for Nellson's existing and potential customers as well as their transitions to production units.

The person will also be involved in the development of innovative concepts and the use of emerging ingredients

SCOPE AND RESPONSIBILITIES:

• Manage the implementation, execution, and monitoring of projects to develop new products, improve existing products and products transferred from customers, according to the defined parameters
• Liaise with suppliers for the search for new ingredients and the request for information.
• Interact with clients to follow up on projects and requests of various kinds.
• Ensure the transition of information internally with the various departments.
• Plan and prioritize task to meet established deadlines and customer expectations
• Prepare technical documentation in compliance with regulatory requirements.
• Explore new product concepts and evaluate new applications or ingredients.
• Ensure the effective transition of new products to their commercialization (plant trial, start-ups).
• Participate in the drafting of scientific reports.

REQUIRED SKILLS:

Academic training: DEC or University Degree in a discipline related to the food sector

Experience: Minimum de 5-7 years of experience in Research and Development.

Special skills:

• Rigor, perseverance, attention to details
• Curiosity, critical and creative scientific spirit
• Autonomy, sense of initiative and organisation
• Problem-solving skills
• Fluency in French and English, good communication skills
• Fluency with information technology and mathematical concepts.
• High level of integrity, diplomacy, and professionalism
• Strong skill to work as a team.
• Experience conducting plant trials / process validation testing.
• A firm foundation in food science is required.
• Strong product formulation skills.
• Firm understanding of ingredient functionality and nutrition.

WORKING CONDITIONS:

Monday to Friday, 40 hours per week. The schedule may be modified as necessary to ensure the efficiency of the service.