Food Technologist

SAMBAZON; San Clemente (CA); On-site; USD 42,000 - 63,000; Full time

Benefits offered by this job

Annual bonus

Generous benefits package

Half-day Fridays

Job summary

SAMBAZON is seeking a detail-oriented Food Science professional to join the Global Technical Services team. You will assist in product development, manage lab samples and documentation, and conduct sensory evaluations in collaboration with packaging, QA, and compliance.

The role supports new product development and requires precise data recording and strong teamwork. Expect a collaborative environment with a focus on quality and regulatory compliance, plus an annual bonus and a generous benefits

Qualifications

• Bachelor of Science in Food Science, Food Engineering, Nutrition or similar field.
• 1–2 years of work experience or internships are preferred.
• Ability to manage multiple projects and tasks independently.
• Strong written and verbal communication with cross-functional teams.

Responsibilities

• Conduct product development lab work, record keeping, and basic analyses.
• Input formulas in ENTR to evaluate nutrition.
• Maintain finished product and raw material samples; manage inventory.
• Perform shelf life testing and write reports.
• Organize technical documents and input data into FileMaker.
• Monitor raw material quality via COAs and sensory checks.
• Support new product sensory evaluations with cross-functional teams.
• Lab housekeeping and scheduling equipment calibration.

Skills

Project management

Independent work

Clear communication

Attention to detail

Team collaboration

Education

B.S. in Food Science or related

Tools

MS Office

FileMaker

ENTR software

Job description

Position Overview

This position will support the Global Technical Services (GTS) team, specifically product development. The position will report to the Director, Product Development and will also work with packaging, quality assurance, and compliance departments. Responsibilities include managing and maintaining lab facility, managing technical documentation and samples for finished products and raw materials, conducting sensory evaluation on prototypes and finished goods, formulating new products, and help with special projects.

This role offers an annual bonus opportunity, a generous benefits package and year-round half-day Fridays!

Essential Duties And Responsibilities

• Product development lab work & record keeping – following a formula, weighing ingredients, basic lab analysis (pH, brix, etc.), sensory evaluation, and reporting results.
• Inputting formulas in ENTR software to evaluate nutrition.
• Maintain sample FIFO and inventory on finished product retains & raw ingredients. Keep samples organized & dispose of expired samples unless the lot is being used for shelf life testing.
• Manage shelf life testing of finished products – send samples to labs, run sensory analysis, write reports.
• Organize & update technical documents for raw materials & finished products, including product specifications, manufacturing procedures, nutritional information. Input data into Filemaker database.
• Collect, conduct, analyze, & report on raw material ingredients & document in database. Monitor pH, brix, solids, color, sensory profiles.
• Evaluate new raw materials including, sensory analysis, performance in finished products, specification reviews. Assist with material set up after approval.
• Monitor & ensure quality of incoming ingredients by viewing COA’s, collecting samples, visually inspecting & tasting items as needed. Critical for açaí purees.
• Participate in finished product sensory as well as manage new product sensory with cross functional team including tracking feedback and action items.
• General housekeeping in lab to keep it organized & clean. Schedule monthly clean out of freezers.
• Laboratory equipment – schedule equipment calibration & maintenance when needed, monitor temperatures of refrigerators & freezers daily, order lab materials when needed.

Education, Experience And Skill Requirements

• B.S. degree in Food Science, Food Engineering, Nutrition, or similar science-based discipline.
• Prefer one to two years of work experience, including internships.
• Ability to manage multiple projects, daily tasks & work independently.
• Ability to interact with others on GTS team & within organization to find answers & solve problems.
• Ability to communicate clearly, both written and verbal, with cross functional team members as well as vendors and manufacturers.
• Ability to work independently, high energy, positive attitude, & high attention to detail. Working knowledge of basic laboratory procedures & analyses. Food science, quality assurance and/or manufacturing knowledge & experience is a plus.
• Basic math skills: multiplying, diving, adding, subtracting, algebra, percentages.
• Ability to work in MS Office programs – Excel, Word, etc. Experience with Filemaker and ENTR is a plus.