Food Scientist

Baxters North America Inc; Cincinnati (OH); On-site; USD 65,000 - 95,000; Full time

Job summary

Baxters North America Inc. is seeking a Food Scientist to lead reformulation and development of products for a diverse customer portfolio.

The role integrates regulatory labeling, nutrition panels, and scientific experimentation to drive successful commercial launches. Responsibilities include bench and scale-up experiments, data analysis, and close collaboration with Procurement, Operations, Sales, and Quality to ensure QbD transfer from lab to production.

Qualifications

• Bachelor's in Food Science preferred.
• 3-7 years of experience in product development or related food industry.
• Experience scaling from benchtop development to commercialization.
• Experience in savory flavor applications (i.e. sauces, soups, side dishes) a plus.
• Excellent problem-solving skills and ability to communicate complex technical information to customers.

Responsibilities

• Reformulate and develop products per customer guidelines including USDA labelling, organic, nutritional restrictions, allergen-free and cost restraints.
• Document and maintain records of formulation variables and data analysis.
• Execute lab and scale-up experiments to examine variables affecting product attributes.
• Collaborate with industrial teams for line trials and transfer knowledge to scale-up; document results.
• Provide product information and technical support to customers.
• Create Nutrition Facts Panels and ingredient statements with guidance from Regulatory Specialist.
• Recommend ingredient substitutions to ensure supply.
• Contribute to development of project timelines.
• Partner with cross-functional teams to drive continuous improvements and solve technical challenges.
• Provide guidance to lab personnel on formulation requirements and data collection.
• Approve specifications for new or revised SKUs.
• Coordinate with Procurement to identify vendors and source materials.
• Participate in product and competitor cuttings.
• Develop knowledge of operating systems, product standards, raw materials, and suppliers.
• Understand product development flow and project management from conception to launch.
• Other duties as assigned.

Skills

Food formulation

Regulatory labeling

Quality control

Analytical thinking

Laboratory testing

Education

Bachelor's in Food Science

Tools

Genesis

Oracle

Microsoft Office

pH meter

Job description

Scope of Job:

This position includes responsibilities for maintenance and renovation of our current customer portfolio and new product development. The position requires partnering with cross-functional teams in Procurement, Operations, Sales, Business Development, Quality, and Thermal Processing in the development and commercialization of products. The individual will work with supervision of the site Product Development Manager to execute projects. The individual must possess knowledge of technical principles and be able to apply it towards designing new products or reformulating existing products.

Essential Job Functions and Responsibilities:

• Reformulate and develop products based on customer-provided guidelines, including USDA labelling, organic, nutritional restrictions, allergen-free, and cost restraints.
• Document and maintain organized, detailed records of laboratory formulation variables and data analysis.
• Execute laboratory and confirmation (scale-up) experiments that examine the operational and formulation variables that impact key product attributes such as taste, appearance, texture, etc.
• Collaborate with industrial teams to conduct line trials. Ensure knowledge transfer and adherence of quality from the lab to industrial scale-up. Document and report on test runs and results.
• Provide product information and technical support to customers.
• Create preliminary Nutrition Facts Panels (NFP) and ingredient statements with guidance from Regulatory Specialist.
• Recommend ingredient substitutions to ensure supply based on knowledge of ingredient function and approved resources.
• Contribute to the development of project timelines.
• Partner with cross-functional teams toexecute continuous improvements and solvetechnical challenges for internal and external customers.
• Provide guidance to lab personnel on technical formulation requirements, specification development, data collection, and procedures.
• Provides input and approves specifications as required for new/revised SKUs.
• Partner with Procurement to identify vendors, source raw materials, and help establish supplier specifications.
• Participate in cuttings of your own products, fellow food scientist's products, production quality cuttings, and competitive products.
• Develops and improves knowledge of operating systems, product standards, raw materials, and suppliers.
• Working knowledge of an R&D organization, including product development flow and project management from conception to product launch.
• Other duties as assigned.

Qualifications:

• Knowledge of ingredients and food systems.
• Working knowledge of regulatory and labelling.
• Understand product requirements, plant equipment, and processes to enable the creation of detailed procedures and specifications.
• Provide judgment and experience to assure that an appropriate level of technical common sense and discipline are being employed and utilized in business decisions.
• Must be able to present ideas and solutions in technical reports, proposals and presentations, with the ability to effectively communicate complex technical information to customers.
• Push the boundaries of current, and future products, thinking outside of the box to help create new products.
• Operation of lab equipment, including but not limited to, pH meter, moisture analyzer, stove, scales, Brix meter, and Bostwick consistometer.
• Strong computer skills: Microsoft Office applications, experience with Genesis and Oracle a plus.

Education:

Bachelor's Food Science preferred.

Experience:

3-7 years of experience in product development, process development, or similar experience in food related industry. Preferred experience in factory environment, scaling from benchtop development to commercialization. Experience in savory flavor applications (i.e. sauce, soups, and side dishes) a plus.

• Excellent problem-solving skills to determine the root cause problem and execute effectively on solutions. Ability to define problems, collect and interpret data, draw valid conclusions, and propose solutions.
• Effective team player, willing to contribute to a wide variety of areas. Ability to interface well and collaborate with cross-functional teams, customers, and suppliers.
• Excellent communication skills – interpersonal, oral, and written.
• Must be self-motivated, proactive, demonstrate initiative, and think critically.
• Demonstrate willingness for continued learning.
• Demonstrate strong organizational and planning skills to manage multiple projects simultaneously.
• Ability to work in fast paced environment and adaptable to change.

Physical Requirements:

Work is performed during the day in a laboratory, production, or office environment. The noise level in the work area ranges from quiet to loud. While performing the duties of this job, the employee may be regularly required to stand, reach with hands/arms, and occasionally lift or move up to 40 pounds.