BevTech Product Development Lead

Nestlé

Marysville (OH)

On-site

USD 95,000 - 135,000

Full time

14 days+
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Job summary

Nestlé’s Research & Development Center in the United States leads innovation across food, beverage, and health science sectors. You will drive lead product development, translating consumer insights into competitive products and processes.

Join a cross‑functional team spanning R&D, Applications, Markets, and Factories to deliver projects on time while aligning with sustainability and knowledge‑sharing goals.

Qualifications

  • Bachelor’s degree in food science/food technology or related field is required; Masters preferred.
  • Minimum 5 years in food & beverage industry with formulation and processing experience.
  • Solid knowledge in scientific/technology field and trial management.
  • Strong understanding of project management in R&D; basic finance and marketing knowledge.

Responsibilities

  • Develop products in a timely manner using innovative ingredients and processes.
  • Manage bench and pilot plant trials through factory scale-up.
  • Collaborate with R&D, Applications Groups, Markets, Factories, and Business Units.
  • Document product development activities per Nestlé I2L process and NesTMS.
  • Calculate carbon impact of projects for sustainability deliverables.
  • Communicate findings effectively with stakeholders and protect intellectual assets.

Skills

Project management
Stakeholder communication
R&D collaboration
Entrepreneurial mindset
Problem solving

Education

Bachelor’s degree in food science/food technology
Master’s degree in Food Science/ Food Technology

Tools

NesTMS

Job description

Nestlé’s Research & Development Center in the United States leads innovation across food, beverage, and health science sectors. You will drive lead product development, translating consumer insights into competitive products and processes.

Join a cross‑functional team spanning R&D, Applications, Markets, and Factories to deliver projects on time while aligning with sustainability and knowledge‑sharing goals.

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