Lead Nutritional Product Development Scientist

Abbott; North Carolina; On-site; USD 99,000 - 199,000; Full time

Benefits offered by this job

HIP PPO medical plan

Retirement savings plan

Tuition reimbursement

FreeU education benefit

Job summary

Abbott in Columbus, OH is seeking a Research Scientist Product Development to advance nutritional product formulations from concept to commercial readiness.

In R&D, you will lead experimental designs, optimize nutrient and sensory properties, collaborate with Marketing, Operations, Quality, Regulatory and Legal, and communicate results to leadership. Requires a BS in Food Science with extensive experience; strong communication; on-site; no sponsorship.

Qualifications

• BS in Food Science or related field; 12+ years exp, MS 8+ exp, or PhD 3+ exp preferred.
• Excellent written and oral communication, strong analytical skills, and attention to detail.
• Ability to collaborate on cross-functional teams and manage multiple priorities in a fast-paced environment.
• Proficient with Microsoft Excel, Word, and PowerPoint.

Responsibilities

• Lead the technical development of nutritional products for commercial launches.
• Plan and execute experimental designs to optimize nutrients, microbiological and sensory quality.
• Interpret test results and communicate conclusions and action plans to stakeholders.
• Deliver production readiness for new formulations and launches.
• Lead cross-functional teams including Marketing, Operations, Quality, Purchasing, Regulatory and Legal.
• May have direct reports.

Skills

Communication skills

Analytical thinking

Detail orientation

Self-starter

Cross-functional collaboration

Multi-tasking

Excel

Word

PowerPoint

Education

BS in Food Science or related field

MS in related field

PhD in related field

Tools

Excel

Word

PowerPoint

Job description

Abbott in Columbus, OH is seeking a Research Scientist Product Development to advance nutritional product formulations from concept to commercial readiness.

In R&D, you will lead experimental designs, optimize nutrient and sensory properties, collaborate with Marketing, Operations, Quality, Regulatory and Legal, and communicate results to leadership. Requires a BS in Food Science with extensive experience; strong communication; on-site; no sponsorship.